大蒜提取液对番茄的保鲜效果

摘要

Total sugar content,weight loss rate,VC content,decay index and sensory quality of fresh tomatoes soaked with garlic extracts with different garlic/distilled water ratio were determined during the storage period to study the preservation effect of garlic extracts on fresh tomatoes for prolonging its storage days and decreasing its loss of fresh tomatoes caused by decay.The results showed that garlic extracts with different garlic/distilled water ratios have the preservation effect on fresh tomatoes and the preservation effect of garlic extracts is 1∶6>1∶10>1∶14>1∶18.The content of total sugar and VC of fresh tomatoes treated with 1∶6 of garlic/distilled water ratio after 12d is 9.5% and 77mg/100g,3.9%and 16mg/100g higher than CK but its weight loss rate and decay index is 2.6% and 9%,2.8% and 33%lower than CK respectively.%为了延长番茄的贮藏时间，减少因腐烂变质造成的损失，以鲜番茄为原料，用不同浓度料液比大蒜提取液对番茄进行浸泡处理。以鲜番茄贮藏期的总糖含量、失重率、维生素 C 含量、腐烂指数和感官品质为测定指标，研究不同大蒜提取液对番茄的保鲜效果。结果表明：不同料液比的大蒜提取液均有保鲜作用，其保鲜效果由大到小顺序为1∶6＞1∶10＞1∶14＞1∶18。番茄在大蒜提取液料液比1∶6的条件下保鲜效果最好，可保鲜15 d。对照在第12天时失去食用价值，大蒜提取液料液比1∶6处理的番茄在12 d 时，总糖含量为9．5％，维生素 C 含量为77 mg/100g，比对照组分别高3．9％和16 mg/100g；失重率达2．6％，腐烂指数为9％，比对照组分别低2．8％和33％。