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以绿熟番茄果实为试材,贮藏前用-200kV/m和200kV/m的高压静电场处理2h,在(13±1)℃,湿度85%~90%试验冷库中贮藏24d,定期测定果实的硬度、多聚半乳糖醛酸酶和羧甲基纤维素酶活性以及果肉原果胶和可溶性果胶含量的变化。结果表明:2种静电场(200kV/m或-200kV/m)对番茄果实预处理2h可显著抑制果实羧甲基纤维素酶和多聚半乳糖醛酸酶活性,有效延缓果实原果胶水解,表明高压静电场预处理有利于保持番茄果实硬度。
The fruits of green ripe tomato were used as test materials. Before storage, they were treated with high voltage electrostatic field of -200 kV / m and 200 kV / m for 2 h and stored at (13 ± 1) ℃ and humidity of 85% ~ 90% Hardness, polygalacturonase and carboxymethylcellulase activity as well as changes in the content of pulp pectin and soluble pectin. The results showed that 2 kinds of electrostatic field (200kV / m or -200kV / m) pretreatment of tomato fruits for 2h could significantly inhibit the activities of carboxymethylcellulose and polygalacturonase, and effectively delay the fruit pectin hydrolysis , Indicating that high-voltage electrostatic field pretreatment conducive to maintaining tomato fruit firmness.