Study on Formulation and Effects of Composite Edible Films on Preservation of Cherry Tomato

摘要：

In this paper, composite edible-film was prepared by konjac glucomannan (KGM) , soy protein isolate (SPI) and sucrose fatty acid esters (SE) . The optimal combination of three components was determined by orthogonal test. The result showed that the combination of KGM of 0.6g/100mL, SPI of 0.2g/100mL and SE of 0.2g/100mL had the best preservative effect on cherry tomatoes. After 8 days storage at 20 V, weight loss rate of cherry tomatoes was 4.75％. hardness decreased by 25％, Vc content decreased by 22％, titratable acid content decreased by 43％ and soluble solid content decreased by 25％. The content of nutrients was close to fresh cherry tomatoes. As a result, composite edible-film was a good preservative method for prolonging the shelf life of cherry tomatoes.

关键词： Composite edible-film Formulation Cherry tomatoes Preservation

作者: Zhao Dian-bo Feng Yong-qiang Bai Yan-hong Chen Xi

作者单位: College of Food and Biological Engineering, Zhengzhou University of Light Industry Zhengzhou, 450002, China

会议类型: 国际会议

会议名称: The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)

会议地点: 北京

会议语种:英文

页码: 25-28

在线出版日期: 2010-07-17（万方平台首次上网日期，不代表论文的发表时间）