摘要
以番茄果实为材料,利用30,60,90kV/m高压静电场对番茄果实进行20,40,60min预处理,然后置于16℃左右的室温条件下贮藏,定期测定番茄的Vc含量、酸度、质量损失率等保鲜性能指标,研究了不同剂量的高压静电场对番茄的保鲜效果。试验结果表明,高压静电场处理能够很好地抑制番茄质量的损失和番茄果实Vc含量、酸度的变化,延迟了番茄果实腐败的发生。另外,利用60kV/m高压静电场处理60min,其果实Vc含量、果实质量损失率以及酸度的变化均小于其他处理,保鲜效果最好。
With tomato as the material,tomatoes were pretreated under 30kV/m,60kV/m,90kV/m high-voltage electric field（ HVEF） for 20min,40min,60min respectively,and then stored at 16℃. Preservation performance on concentration change of vitamin C,total acid ,weight loss was determined regularly and preservation effects of different filed intensity of HVEF on tomatoes were studied. The results showed that HVEF has an obvious inhibition on the concentration change of vitamin C,total acid ,weight loss,and postpones posthavest tomato spoilage. The preservation effect under 60kV /m for 60min is the best and in this condition,the loss of vitamin C and weight and the change of total acid were less than those of other HVEF treatment ways.
出处
《农机化研究》
北大核心
2010年第9期184-186,193,共4页
Journal of Agricultural Mechanization Research
关键词
高压静电场
番茄
贮藏
保鲜
high-voltage electric field
tomato
preservation
keep fresh
