2014•Guizhou nongye kexueRequires access
Preservation Effect of Garlic Extract on Fresh Tomato
HU Yue-fan
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Abstract
Total sugar content,weight loss rate,VCcontent,decay index and sensory quality of fresh tomatoes soaked with garlic extracts with different garlic/distilled water ratio were determined during the storage period to study the preservation effect of garlic extracts on fresh tomatoes for prolonging its storage days and decreasing its loss of fresh tomatoes caused by decay.The results showed that garlic extracts with different garlic/distilled water ratios have the preservation effect on fresh tomatoes and the preservation effect of garlic extracts is 1∶61∶101∶141∶18.The content of total sugar and VCof fresh tomatoes treated with 1∶6of garlic/distilled water ratio after 12 dis 9.5% and 77mg/100 g,3.9%and 16mg/100 g higher than CK but its weight loss rate and decay index is 2.6% and 9%,2.8% and 33%lower than CK respectively.