EDIBLE COATING EFFECTS ON STORAGE LIFE AND QUALITY OF TOMATOES

被引：105

作者：

PARK, HJ ^{[1
]}

CHINNAN, MS ^{[1
]}

SHEWFELT, RL ^{[1
]}

机构：

[1] UNIV GEORGIA, AGR EXPT STN, DEPT FOOD SCI & TECHNOL, CTR FOOD SCI & QUAL ENHANCEMENT, GRIFFIN, GA 30223 USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

TOMATOES; STORAGE LIFE; COLOR; TEXTURE; EDIBLE COATINGS;

D O I：

10.1111/j.1365-2621.1994.tb05563.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tomatoes at breaker and pink stage maturities were coated with corn-zein film. Color, weight and firmness changes and sensory quality were compared with noncoated tomatoes during storage at 21 degrees C. Corn-zein film delayed color change and loss of firmness and weight during storage. Shelf life was extended by 6 days with film coatings as determined by sensory evaluation.

引用

页码：568 / 570

页数：3

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