寒旱农业科学2024，Vol.3Issue(10)：883-893,11.DOI:10.3969/j.issn.2097-2172.2024.10.001
番茄中功能物质的特性及不同加工方式对其品质的影响
Characteristics of Functional Substances in Tomatoes and the Impact of Different Processing Methods on Their Quality
摘要
Abstract
Tomatoes are one of the delicious foods on people's tables and are widely loved by consumers worldwide.Tomatoes have high nutritional value in addition to conventional nutrients,the large amounts of phenolic and flavonoid substances with antioxidant activity in tomatoes are very beneficial to human health and can effectively prevent disease occurrence.The high water content in tomatoes leads to post-harvest spoilage and a short fresh food period,thus mostly need to be processed before entering the market.However,during processing,there is often a significant loss of tomatoes in terms of appearance,texture,aroma,and functional substances.As people's living standards continue to improve,the significant loss of nutritional functional substances in tomatoes during processing contradicts the demand for a nutritious and healthy diet,leading to the emergence of many new non-traditional processing methods in recent years,including ultra-high pressure treatment,ultrasonic treatment and pulsed electric field treatment.In this paper,the biological and active components of tomato are systematically described,and the nutritional and probiotic properties of tomato are comprehensively analyzed according to the potential probiotic or disease-preventing properties of different active components,and the effects of different processing methods on the nutritional quality of tomatoes are deeply discussed.关键词
番茄/功能成分/健康特性/加工方式/非热处理方式Key words
Tomato/Functional component/Health characteristic/Processing method/Non-heat treatment分类
农业科技引用本文复制引用
张莉,马彦霞,陶兴林,胡志峰..番茄中功能物质的特性及不同加工方式对其品质的影响[J].寒旱农业科学,2024,3(10):883-893,11.基金项目
甘肃省重点研发计划资助项目(22YF7NA033) （22YF7NA033）
甘肃省农业科学院重点研发计划资助项目(20203GAAS18) （20203GAAS18）
国家自然科学基金(32060678). （32060678）
