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Nutritional Quality Changes of Fresh-cut Tomato during Shelf Life
Maria D.C. Antunes,Daniela Rodrigues,Vasilios Pantazis,Ana M. Cavaco,Anastasios S. Siomos,Graça Miguel 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2min, then stored at 4ºC for 20 days. Color (L*, a*, and b*),firmness, ºBrix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected ºBrix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content,and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters.