Edible Coating Packaging and Its Preservation Effect to Cherry Tomatoes

被引：2
作者：
Zhou, Liya [1 ,2 ]
Huang, Junyan [1 ]
Xing, Hao [1 ]
Gao, Qinghua [1 ]
Li, Yaoqi [1 ]
Li, Xiaomin [1 ]
机构：
[1] Dalian Polytech Univ, Dalian, Liaoning, Peoples R China
[2] Petro China Dalian Lubricating Oil Res & Dev Ctr, Dalian, Liaoning, Peoples R China
来源：
ADVANCED GRAPHIC COMMUNICATIONS AND MEDIA TECHNOLOGIES | 2017年 / 417卷
关键词：
Edible coating materials; Cherry tomatoes; Coating packaging; Modified atmosphere packaging; Preservation effects;
D O I：
10.1007/978-981-10-3530-2_132
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
In order to study the edible coating packaging and its preservation effect to cherry tomatoes, three edible coating materials including carrageenan, carboxymethyl cellulose, sodium alginate were respectively made into coating solution, and coating packaging for cherry tomatoes were performed by the dipping way, and then they were put in the photosynthetic gas preservation box for preservation experiment. The performance of coating packaging cherry tomatoes in different experimental group were tested and analyzed. The results showed that carrageenan coating packaging significantly can reduce the water loss rate of cherry tomatoes, decay rate and MDA during storage, and delay cherry tomatoes hardness, soluble solids content, vitamin C content and organic acid content decline, and also has a better sensory evaluation. Therefore, carrageenan coating material has better effects in the preservation of cherry tomatoes.
引用
收藏
页码：1075 / 1084
页数：10
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