Effects of Controlled Atmosphere Storage on Metamorphism of Saccharomyces cerevisiae Inoculated Fresh Cherry Tomato Juice

DAI Chao;CHEN Qiu-ling;ZHANG Qin-fa;ZHANG Yi-ke;College of Food Sciences,South China Agricultural University;

DAI Chao%CHEN Qiu-ling%ZHANG Qin-fa%ZHANG Yi-ke%College of Food Sciences,South China Agricultural University

fresh cherry tomato juice;;controlled atmosphere storage;;Saccharomyces cerevisiae

This article used the different proportion of CO2( 20%,40%,60%,80%) for a certain amount of yeast inoculation of cherry fruit juice for storage,detected the change of tests sugar,acids,aldehydes,alcohols and other composition in fruit juice,researched on the effect of gas storage of yeast inoculation of fresh saint fruit juice modification process. Results showed that with the extension of time,the different initial concentration of CO2 affected consumption and rates of the cherry juice sugar,therein 20% group > 40%group > 80% group > 60% group. At the same time the number of yeast and juice sugar degradation of acid generating quantity decreased with the increase of CO2 concentration,the amount of generated alcohol with the increase of CO2 concentration increased. That high concentrations of CO2 conditions inhibited the degradation of acid generating,make glycolysis produce alcohol at the same time,therefore,fresh saint juice's preservation effect was promoted when CO2 concentration was higher.