| 壳聚糖对樱桃番茄质地的影响 |
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| 引用本文： | 刘亚平,李红波.壳聚糖对樱桃番茄质地的影响[J].山西农业大学学报(自然科学版),2011,31(2):176-178. |
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| 作者姓名： | 刘亚平 李红波 |
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| 作者单位： | 1. 山西农业大学食品科学与工程技术学院,山西太谷,030801
2. 山西农业大学工学院,山西太谷,030801 |
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| 基金项目： | 山西农业大学青年创新基金 |
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| 摘 要： | 为探讨壳聚糖对果实质构等性质的影响,对采后经壳聚糖涂膜处理的樱桃番茄果实贮藏中质地变化情况进行了研究。结果表明,和对照果实相比,经0.5%和1.0%壳聚糖处理的樱桃番茄果实具有较高的硬度、弹性和咀嚼性等质地参数值,1.0%壳聚糖处理的果实在贮藏前期具有较高内聚性,壳聚糖涂膜处理在保持樱桃番茄果实质地和品质方面有较好的效果。
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| 关 键 词： | 壳聚糖 樱桃番茄 质地多面分析法 质地 |
Effect of Fresh-keeping with Chitosan on the Changes of Texture Properties of Cherry Tomato Fruit |
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| LIU Ya-ping,LI Hong-bo.Effect of Fresh-keeping with Chitosan on the Changes of Texture Properties of Cherry Tomato Fruit[J].Journal of Shanxi Agricultural University,2011,31(2):176-178. |
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| Authors: | LIU Ya-ping LI Hong-bo |
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| Institution: | LIU Ya-ping1,LI Hong-bo2(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China,2.College of Engineering,China) |
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| Abstract: | Changes of texture properties of cherry tomato fruit of fresh-keeping with chitosan were monitored and compared by using Texture Profile Analysis(TPA) with the stable microsystem texture analyzer.The results showed that the fruit of 1.0% chitosan treatment had higher cohesiveness than fruit of contrast in the early storage,and the fruit of 1.0% and 0.5% chitosan treatment had higher hardness,springiness,and chewiness.All chitosan treatments were in favor of keeping texture and quality of cherry tomato fruit... |
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| Keywords: | Chitosan Cherry tomato Texture profile analysis Texture |
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