摘要
用于食品包装的绿色包装材料之一的可食性包装已逐渐地取代容易产生“白色污染”的不可降解性塑料薄膜。本研究采用羟丙基甲基纤维素 (HPMC)可食性膜 ,将之涂于番茄上 ,然后贮藏于 2 0℃下达 18d ,研究其对番茄硬度和色泽的影响。在贮藏期间 ,所有处理组的番茄的硬度都随着贮放时间的延长而下降。但是 ,施用HPMC可食性膜可以延缓番茄变软。在贮藏日的第 7、13和 18d ,观察到以HPMC涂膜的番茄的硬度都显著性地 (P≤ 0 0 5 )比未涂膜的番茄的硬度大。本研究还证实了HPMC可食性膜可以显著性地 (P≤ 0 0 5 )延缓番茄在 2 0℃贮藏时色泽的变化 ,延迟了番茄从粉红色到红色阶段的后熟。因此 ,HPMC可食性膜可以有效地减慢番茄后熟 ,延长番茄的保存期。同时番茄硬度损失率的减慢 ,可以减少番茄果实运输时因机械损伤导致果实腐败而造成的经济损失。
The effects of applying edible cellulose based film,hydroxypropyl methylcellulose(HPMC),to mature green tomatoes on the firmness and color were investigated.Tomatoes were stored at 20℃ for up to 18 days.During the storage,firmness decreased as storage time increased in all treatment process. However,application of edible HPMC coating delayed softening of tomatoes during 18 days of storage at 20℃. At 7,13,and 18 days,the firmness of tomatoes coated with HPMC was significantly(P≤0.05)greater than the firmness of uncoated tomatoes.The study also confirms that HPMC coating could significantly(P≤0.05)delay the changes in color of tomatoes stored at 20℃.The ripening of tomatoes from the pink stage to red stage were successfully be retarded.HPMC coating could extend the shelf life of fresh tomato.The retardation of the of loss rate of the firmness would reduce the economic loss that may be caused by spoilage resulting from mechanical injury during transportation of tomatoes.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第2期49-53,共5页
Food and Fermentation Industries
