食品科学与工程毕业论文论文热处理对番茄贮藏效果的影响.docVIP

本科毕业论文 热处理对番茄贮藏效果的影响 学 院：食品科学与工程 专 业：食品科学与工程 学 号：050910033 姓 名：张 楠 指导教师：韩育梅 职 称：副教授 论文提交日期：二ОО九年六月 摘 要 番茄属于冷敏果实，在冬季贮藏运输过程中易发生冷害，造成货架期缩短。采后热处理是一种物理保鲜技术，对延缓某些果蔬采后生理代谢、抑制采后病害具有明显作用。 本文以呼和浩特大棚番茄为试材，分别进行40℃热水浸泡10 min、40℃热水浸泡15 min、50℃热水浸泡2 min、50℃热水浸泡5 min四个热处理，处理后室温晾干,放入周转箱中，在1℃的果蔬保鲜箱中保存。在贮藏期间对番茄的主要生理指标测定，研究热处理对番茄冬季运输与贮藏效果的影响，以希找到一个适合的热处理条件。 本研究结果表明：50℃热水浸泡5min处理效果最佳，该处理明显延缓了实验番茄的后熟软化进程，减低了冷害的发病率。与对照相比50℃热水浸泡5min番茄的呼吸跃变推迟了4d，并且番茄的硬度、细胞膜透性和冷害指数都优于对照组和其它三个处理，货架期比对照延长13天。 关键词：番茄；热处理；保鲜；冷害 Abstract Tomatoes are cold-sensitive fruit which are easily suffered to chilling injury-prone during the winter storage and transport, resulting in shorter shelf life. Post-harvest heat treatment is a physical preservation technology.To certain fruits and vegetables,it has a significant effect on retarding post-harvest physiology metabolism and inhibiting post-harvest with disease. In this paper, greenhouse tomato samples of Hohhot were soaked in 40 ℃ hot water for 10 min, 40 ℃ hot water for 15 min, 50 ℃ hot water for 2 min, 50 ℃ hot water for 5 min. After these four heat treatments,they were dried at room temperature and taken into turnover box, 1 ℃ in the box to preserve fresh fruits and vegetables. During storage of tomatoes, determin the main physiological indicators and study effect of the heat treatment on transport and storage of tomatoes in winter to find a suitable heat treatment conditions.  The results of this study show that: 50 ℃ hot water immersion treatment for 5min is the best,for this treatment significantly delayed the ripening and softening process of the tomatoes used in the experiment and reduced the incidence of chilling injury. In compared with other treatments, the respiratory climacteric of the tomatoes which are at the control of hot water immersion at 50 ℃ for 5 min are delayed for 4d, and the hardness , the membrane permeability and chilling injury index of tomatoes are better than