作　　者： ; ; ; ;

机构地区： 浙江大学生物系统工程与食品科学学院生物系统工程系

出　　处： 《浙江大学学报（农业与生命科学版）》 2006年第2期168-172,共5页

摘　　要： 蠕变特性是评价番茄果实品质的一个重要指标.本试验应用Instron万能试验机对常温贮藏的整番茄进行了蠕变特性的试验,对蠕变特性四参数、压缩弹性模量E、坚实度Fi、糖度及pH值等指标的变化规律进行了分析.结果表明:蠕变特性的粘弹性系数与压缩特性指标出现先下降,后逐渐上升,至第9 d达到最高峰,然后呈急剧下降的趋势.在常温贮藏期间,番茄的糖度和酸度均缓慢增加. Creep property is an important quality index of fresh tomatoes, Creep property of intact tomatoes stored at normal temperature was studied using Instron universal machine. The changes of four variables of creep property, as well as compress modulus E, firmness Fi, sugar content and pH value, ete, were analyzed. It was concluded that viscoelastic coefficient of creep property and compress index decreased in the beginning, then increased slowly, reached the highest values on the ninth day, and descended rapidly. Meanwhile, the results indicated that the sugar content and pH value of tomatoes increased slowly during storage at normal temperature.

关 键 词： 整番茄 蠕变特性 粘弹性 品质

领　　域： [农业科学] [农业科学]