壳聚糖中添加茶多酚对香菇贮藏品质的影响

Effect of Tea Polyphenols on the Storage Quality of Lentinula edodes

在1%壳聚糖溶液中添加不同浓度的茶多酚(0.1%、0.2%、0.3%)处理香菇(Lentinula edodes),结合聚乙烯保鲜膜包装、低温贮藏,评定贮藏过程中香菇的感官指标,测定其呼吸强度、维生素C含量、硬度及失重率等各项指标,研究壳聚糖中添加茶多酚对香菇进行涂膜保鲜的效果。结果表明:壳聚糖中添加茶多酚对香菇的保鲜效果优于壳聚糖单一保鲜剂和蒸馏水对照,涂膜剂中添加茶多酚可明显抑制香菇衰老硬化和呼吸强度的上升、降低其失重率,减少香菇贮藏期维生素C的损失,在试验范围内,茶多酚添加量为0.3%时保鲜效果最好。

Changes in the sensory index, respiratory rate, vitamin C content, firmness and rate of weight loss of Lentinula edodes fruit bodies were measured during subsequent storage at 4 ℃ following immersion in 1% chitosan solutions blended with tea polyphenols at 0.1%, 0.2% and 0.3% concentrations. Coating with the preservative solutions, particularly those containing 0.2% and 0.3% tea polyphenols, significantly inhibited increases in respiratory rates and firmness observed in controls treated with distilled water or chitosan alone. Slower rates of weight loss and decreases in vitamin C levels were also recorded in treated samples. Coating fruit bodies with chitosan containing 0. 3% tea polyphenols exhibited a significant fresh-keeping effect on L. edodes.