中国食物与营养2017，Vol.23Issue(10)：38-41,4.
海藻酸钠对番茄保鲜效果的影响
Preservation Effects of Sodium Alginate on Tomato
任邦来 1邱婷婷1
作者信息
- 1. 陇东学院农林科技学院,甘肃庆阳745000
- 折叠
摘要
Abstract
In order to study the preservation effect of tomato,they were coated using 0.5％,1.0％,and 1.5％ sodium alginate solution respectively and stored at room temperature after bagging.The results showed that the sodium alginate treatment could effectively inhibit the respiratory metabolism of the tomato fruit,delayed the weight loss and the decay,maintained the tomato firmness,decreased the loss in the organic acid,VitaminC and soluble solids content.The coating with sodium alginate was conducive to the tomato preservation and the tomato coated by 1.0％ sodium alginate solution presented the best storage quality.关键词
海藻酸钠/番茄/涂膜/保鲜Key words
sodium alginate/tomato/coating/fresh-keeping引用本文复制引用
任邦来,邱婷婷..海藻酸钠对番茄保鲜效果的影响[J].中国食物与营养,2017,23(10):38-41,4.
