多酚类抑菌成分在樱桃保鲜中的研究

Study on the Preservation of Cherry Polyphenols in Cherry

以茶叶、丁香作为试验研究对象,分别提取茶多酚、丁香酚物质。采用喷涂的方法喷涂于樱桃包装内表面,根据不同的喷涂量和喷涂物质,设计不同的方案。保藏期间对保藏的果蔬进行称重记录、发霉率统计、感官评价,观察几种天然抗菌物质对果蔬保鲜的实际功效。实验发现,茶多酚可以改善樱桃色泽,但对于延缓樱桃腐败作用不大,但丁香酚可以有效抑制樱桃的发霉变质。茶多酚和丁香酚的复合使用,在早期的保藏中,樱桃的色泽会改善和抗腐败能力显著增强。

Tea polyphenols and eugenol were extracted from tea and clove as experimental of cherry package was sprayed by spraying, and different schemes were designed according to differenspraying material. During storage, the weight, the mildew rate and sensory evaluation were efects of several kinds of natural antibacterial substances on the preservation of fruits and vegetables. It is found that tea poly-phenols can improve the color of cherry , but it has little effect on delaying cherry decay , while the moldy cherry. The combined use of tea polyphenols and eugenol , in the early preservation , cherry will improve the colorand resistance to corruption significantly enhanced.