涂膜保鲜剂中添加茶多酚对草莓贮藏品质的影响

Effect of tea polyphenols in preservative coating on the storage quality of strawberry

分析廉价成膜材料大豆分离蛋白与天然抑菌抗氧化物质茶多酚对草莓进行涂膜保鲜的可行性。将茶多酚加入成膜剂中,测定贮藏过程中草莓有机酸、维生素C、可溶性固形物等各项指标的变化。结果表明,涂膜剂中添加茶多酚可明显降低草莓果实的失重率,延缓果实维生素C、有机酸和可溶性固形物含量的下降。涂膜保鲜剂中添加茶多酚量为0.3%保鲜效果最佳,果实的贮藏期延长5d。

In order to explore the feasibility of using cheaper preservative coating mixed with natural antibacterial and antioxidant materials for fresh-keeping of strawberry,soybean protein isolate was blended with Tea Polyphenols and used in strawberry preservation.The different preservative coating on fresh-keeping strawberry during storage were studied.The results showed that preservative coating could reduce the weight loss y to a certain extent.It can also postpone the lost of vitamin C,organic acids and soluble solids.Meanwhile,it was found that 0.3% Tea Polyphenols in the coating exhibited the best result：the shelf life of strawberry was extended five days.