茶多酚联合壳聚糖对黄瓜贮藏品质的影响

Effect of Tea Polyphenols in Preservative Coating on the Storage Quality of Cucumber

分析壳聚糖与天然抑菌抗氧化物质茶多酚对黄瓜进行涂膜保鲜的可行性。用茶多酚和壳聚糖混合液处理黄瓜,结合PE保鲜袋包装贮藏,测定贮藏过程中黄瓜呼吸强度、维生素C含量、硬度及失重率等各项指标的变化。壳聚糖联合茶多酚对黄瓜的保鲜效果优于单一保鲜剂,涂膜剂中添加茶多酚可明显延缓果实呼吸高峰出现的时间、降低黄瓜的失重率,黄瓜的硬度和维生素C的保存率高于对照组。涂膜保鲜剂中添加茶多酚量为0.3%时保鲜效果最佳。壳聚糖中添加茶多酚能够明显延长黄瓜的保鲜期。

The study was to explore the feasibility of using preservative coating mixed with natural antibacterial and antioxidant materials for fresh-keeping of cucumber.Chitosan blended with tea polyphenols were used to preserve cucumber,respiratory intensity,vitamin C content,hardness and weight loss rate of cucumber were measured to study the fresh-keeping effects of different preservative coating on cucumber.The results showed that the changes of the measured indexes of composite of tea polyphenol and chitosan were superior to its monofactorial used,composite preservative coating could postpone occurrence time of respiratory peak,reduce the weight loss rate of the cucumber to a certain extent,delay the decline of the fruit＇s vitamin C and hardness.Meanwhile,it was found that 0.3% tea polyphenols in the coating of chitosan exhibited the best fresh-keeping effect on cucumber.Chitosan blended with tea polyphenols could obviously lengthen the shelf life of cucumber.