以海藻酸钠和溶菌酶为保鲜剂对樱桃番茄进行复合涂膜保鲜,研究不同浓度的海藻酸钠溶液对樱桃番茄贮藏保鲜效果的影响,分析了各处理组对樱桃番茄的感官品质、腐烂指数、失重率、硬度、呼吸强度、Vc含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:经1%海藻酸钠+0.1%溶菌酶处理后的樱桃番茄,在4℃条件下贮藏25 d后,其感官品质、果实的失重率明显优于其他处理,Vc含量为26.4mg/100g、可溶性固形物含量为10.9%、呼吸强度显著低于其他处理组,综合保鲜效果最佳。

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.