CAJ | 학술논문

目的：研究姜油对转色期番茄的质构特性的影响。方法以新鲜采摘的转色期番茄为研究对象，采用姜油低温熏蒸对其进行保鲜处理，对照组为不加姜油处理，并采用质构仪对番茄姜油贮藏过程中番茄样品的近顶部、近中部、近底部的硬度、咀嚼性、弹性、胶着性及平均负荷等质构特性进行了研究。结果番茄顶部和中部其咀嚼性、弹性、胶着性、平均负荷的变化在姜油处理组显著高于对照组(P<0.05)，说明姜油低温熏蒸处理对番茄顶部和中部的影响较大；番茄底部其咀嚼性、胶着性的变化在姜油处理组与对照组相比无显著差异(P>0.05)。结论姜油低温熏蒸处理能够较好地保持番茄的质地和品质，具有较好的保鲜效果，这为姜油在果蔬保鲜中的应用提供了理论依据。
목적：연구강유대전색기번가적질구특성적영향。방법이신선채적적전색기번가위연구대상，채용강유저온훈증대기진행보선처리，대조조위불가강유처리，병채용질구의대번가강유저장과정중번가양품적근정부、근중부、근저부적경도、저작성、탄성、효착성급평균부하등질구특성진행료연구。결과번가정부화중부기저작성、탄성、효착성、평균부하적변화재강유처리조현저고우대조조(P<0.05)，설명강유저온훈증처리대번가정부화중부적영향교대；번가저부기저작성、효착성적변화재강유처리조여대조조상비무현저차이(P>0.05)。결론강유저온훈증처리능구교호지보지번가적질지화품질，구유교호적보선효과，저위강유재과소보선중적응용제공료이론의거。
Objective To study the texture-properties of tomato treated by ginger oil. Methods The freshly picked tomatoes which were in color changing period were fumigated at low temperature by ginger oil for freshing. And the control group was treatment without ginger oil fumigation. The hardness, chewiness, elasticity, gumminess and mean load of tomato’s top, middle and the bottom were studied by texture analyzer during preservation period. Results The effects of ginger oil treatment on the top and middle of tomato were higher than the control group in chewiness, springiness, gumminess and mean loan(P<0.05). Ginger oil treatment group was not significantly different from the control group in chewiness, and gumminess of the bottom of tomato (P>0.05). Conclusion The ginger oil treatment can better maintain the texture and the quality of tomatoes. This provides the theoretical basis for the application of ginger oil in the preservation of fruits and vegetables.