Zhuang Rong-yu, Huang Yao-wen
School of Medicine, Ningbo University, Ningbo 315211, China.
J Zhejiang Univ Sci. 2003 Jan-Feb;4(1):109-13. doi: 10.1631/jzus.2003.0109.
The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20 degrees C for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20 degrees C. At days 7, 13 and 18, the firmness of tomatoes coated with HPMC was significantly (P < or = 0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P < or = 0.05) delay the changes in color of tomatoes stored at 20 degrees C. The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.
研究了将基于纤维素的可食用涂层羟丙基甲基纤维素（HPMC）应用于成熟绿番茄对其硬度和颜色的影响。番茄在20℃下储存长达18天。在所有处理中，随着储存时间的增加，硬度下降。然而，在20℃下储存18天期间，应用HPMC可食用涂层延缓了番茄的软化。在第7天、13天和18天，涂有HPMC的番茄硬度显著（P≤0.05）高于未涂覆的番茄。该研究还证实，HPMC涂层可显著（P≤0.05）延缓在20℃下储存的番茄颜色变化。番茄从粉红阶段到红色阶段的成熟成功延迟。HPMC涂层可以延长新鲜番茄的货架期。硬度损失速率的延缓可以减少番茄运输过程中因机械损伤变质而导致的经济损失。
