Abstract: Cherry tomatoes were coated with an edible film made from a mixture of alginate and lysozyme.The effects of different concentrations of alginate solution on preservation and fresh-keeping of cherry tomatoes were compared by determining their sensory quality,rot index,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: of the four treatments,1% alginate and 0.1% lysozyme treatment had the best effect.After 25 days stored at 4 ℃,the sensory evaluation and weight loss rate was better than other groups;Vc content was 26.4mg/100g;soluble solids content was up to 10.9%;respiration was significantly lower than that of other treatment of cherry tomatoes.
胡晓亮,周国燕,王春霞,等. 海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果[J]. 食品与发酵工业, 2011, 37(10): 192-197.
Hu Xiao-liang,Zhou Guo-yan,Wang Chun-xia,et al. Research of Alginate and Lysozyme Compound Coating on Fresh-Keeping of Cherry Tomatoes[J]. Food and Fermentation Industries, 2011, 37(10): 192-197.