[关键词]
[摘要]
研究了不同保鲜膜处理对番茄常温货架品质的影响。将番茄分别装入厚度为20 μm(PE20)、30 μm(PE30)、50 μm的聚乙烯保鲜膜(PE50)和20 μm的聚乙烯微孔膜(WK)中,每袋大约5 kg,扎口,于(25±1)℃、RH50%下贮藏。并通过测定袋内氧气和二氧化碳体积分数、失重率、硬度、色差、可滴定酸、可溶性固形物、维生素C和丙二醛等指标来确定保持番茄常温货架品质的最佳保鲜膜。结果表明,在第10 d,微孔膜的失重率与其他保鲜膜处理差异不显著(p>0.05);在第4 d,硬度显著(p<0.05)高于其他处理;在第2、4 d,亮度显著(p<0.05)高于其他处理;在第10 d,a*显著(p<0.05)低于其他处理;在第4 d,可溶性固形物、可滴定酸和维生素C含量显著(p<0.05)高于其他处理;在第10 d,丙二醛含量显著(p<0.05)低于其他处理。与其他处理相比,微孔膜处理可以降低番茄的失重率,保持番茄的硬度,维持番茄较好的色泽,保持番茄可滴定酸、可溶性固形物和抗坏血酸等营养成分的含量,抑制番茄丙二醛含量的积累,对番茄具有良好的保鲜效果。
[Key word]
[Abstract]
The effects of different preservative film treatments on the quality of tomato during shelf life at room temperature were investigated in this study. The tomatoes were packaged by four kinds of preservative films, including 20 μm polyethylene film (PE20), 30 μm polyethylene film (PE30), 50 μm polyethylene film (PE50) and 20 μm polyethylene micro-film (WK). Each package contained approximately 5 kg of samples and was stored at (25±1) ℃ and RH of 50%. The volume fraction of gas, weight loss rate, hardness, chromatic aberration, titratable acid (TA), total soluble solids (TSS), vitamin C (Vc) and malonaldehyde (MDA) were detected to determine the proper preservative film. No significant difference (p>0.05) in the weight loss between polyethylene micro-film group with other preservative film group was found on the 10th day, while the color a* and the content of MDA of polyethylene micro-film group was significant lower than that of other treatments (p<0.05). On the 4th day, the hardness, and the contents of TSS, TA and Vc of polyethylene micro-film group were markedly higher than those of other treatments (p<0.05). On the 2nd and 4th day, the lightness of polyethylene micro-film group was apparently higher than that of other treatments (p<0.05). Compared with other treatments, micro film treatment could reduce the weight loss rate of tomato, maintain the firmness and good color, keep the content of nutrients such as total soluble solids, titratable acid and vitamin C, and inhibit the accumulation of MDA, which had a good fresh-keeping effect on tomato.
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[基金项目]
山东省农业重大应用技术创新项目子课题(SDNYCX-2015-ZD06-02);山东省现代蔬菜产业技术体系(SDAIT-05-21);山东省高等学校科技计划项目(J14LE11);青岛市科技计划项目(14-2-4-71-jch);青岛农业大学高层次人才科研基金项目(631207);国家星火计划重点项目(2015GA610006);天津市农业科技成果转化与推广项目(201502030、201602090);天津市科技计划项目(13ZXCXNC02800);天津市科技计划项目(12TXGCCX00400);贵州省科技计划项目(黔科合成果[2016]4035号)