CAJ | 학술논문

为了延长番茄的贮藏时间，减少因腐烂变质造成的损失，以鲜番茄为原料，用不同浓度料液比大蒜提取液对番茄进行浸泡处理。以鲜番茄贮藏期的总糖含量、失重率、维生素 C 含量、腐烂指数和感官品质为测定指标，研究不同大蒜提取液对番茄的保鲜效果。结果表明：不同料液比的大蒜提取液均有保鲜作用，其保鲜效果由大到小顺序为1∶6＞1∶10＞1∶14＞1∶18。番茄在大蒜提取液料液比1∶6的条件下保鲜效果最好，可保鲜15 d。对照在第12天时失去食用价值，大蒜提取液料液比1∶6处理的番茄在12 d 时，总糖含量为9．5％，维生素 C 含量为77 mg/100g，比对照组分别高3．9％和16 mg/100g；失重率达2．6％，腐烂指数为9％，比对照组分别低2．8％和33％。
위료연장번가적저장시간，감소인부란변질조성적손실，이선번가위원료，용불동농도료액비대산제취액대번가진행침포처리。이선번가저장기적총당함량、실중솔、유생소 C 함량、부란지수화감관품질위측정지표，연구불동대산제취액대번가적보선효과。결과표명：불동료액비적대산제취액균유보선작용，기보선효과유대도소순서위1∶6＞1∶10＞1∶14＞1∶18。번가재대산제취액료액비1∶6적조건하보선효과최호，가보선15 d。대조재제12천시실거식용개치，대산제취액료액비1∶6처리적번가재12 d 시，총당함량위9．5％，유생소 C 함량위77 mg/100g，비대조조분별고3．9％화16 mg/100g；실중솔체2．6％，부란지수위9％，비대조조분별저2．8％화33％。
Total sugar content,weight loss rate,VC content,decay index and sensory quality of fresh tomatoes soaked with garlic extracts with different garlic/distilled water ratio were determined during the storage period to study the preservation effect of garlic extracts on fresh tomatoes for prolonging its storage days and decreasing its loss of fresh tomatoes caused by decay.The results showed that garlic extracts with different garlic/distilled water ratios have the preservation effect on fresh tomatoes and the preservation effect of garlic extracts is 1∶6>1∶10>1∶14>1∶18.The content of total sugar and VC of fresh tomatoes treated with 1∶6 of garlic/distilled water ratio after 12d is 9.5% and 77mg/100g,3.9%and 16mg/100g higher than CK but its weight loss rate and decay index is 2.6% and 9%,2.8% and 33%lower than CK respectively.