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首页> 外文期刊>Journal of Zhejiang University Science: An international applied physics & engineering journal >Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato
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Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato

机译：羟丙基甲基纤维素食用涂料对番茄保鲜性和耐贮性的影响

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摘要

The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20 deg C for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20 deg C. At days 7, 13 and 18, the firmness of tomatoes coated with HPMC was significantly (P <= 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P <= 0.05) delay the changes in color of tomatoes stored at 20 deg C. The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.
机译：研究了纤维素基可食用涂料羟丙基甲基纤维素（HPMC）在成熟绿色番茄上的硬度和颜色的影响。西红柿在20摄氏度下最多可保存18天。在所有处理中，硬度随储存时间的增加而降低。但是，HPMC可食用涂层的应用延迟了20摄氏度下储存18天期间西红柿的软化。在第7、13和18天，涂有HPMC的西红柿的硬度比未涂层的西红柿的硬度显着更高（P <= 0.05）番茄。该研究还证实，HPMC涂层可以显着（P <= 0.05）延迟在20摄氏度下储存的西红柿的颜色变化。西红柿从粉红色阶段到红色阶段的成熟被成功地阻止了。 HPMC涂层可以延长新鲜番茄的保质期。硬度损失速率的降低可以减少由于番茄运输过程中机械损伤而变质所造成的经济损失。

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