茶多酚-海藻酸钠涂膜对草莓的保鲜效果研究

Study On the Effect of Tea Polyphenols and Sodium Alginate Coating on the Preservation of Strawberry

为延长草莓的贮藏期,探讨可食用涂膜对草莓生理生化及品质的影响,本实验以海藻酸钠(0.01g/mL)作为主剂,与不同浓度茶多酚(0、0.5%、1.0%、1.5%)进行复配制成复合保鲜剂分别处理草莓样品,置于4℃保存,贮藏期间对草莓果实进行感官评定、抗坏血酸含量、可滴定酸含量、可溶性固形物含量和丙二醛含量的测定。结果表明,与单独的海藻酸钠涂层相比,茶多酚-海藻酸钠复合涂层对草莓的保鲜效果更好,且当海藻酸钠浓度为0.01g/mL,茶多酚浓度为1.0%时效果较好,在储藏第5天时仍能保持较好的感官品质,且可滴定酸、可溶性固形物和VC的损失最少,同时能有效抑制采后贮藏期间丙二醛含量的上升,为草莓的储藏保鲜提供参考。

In order to prolong the storage period of strawberries and explore the effects of edible coating on the physiology,biochemistry and quality of strawberries,sodium alginate(0.01g/mL)was used as the main agent and compounded with different concentrations of tea polyphenols(0,0.5%,1.0%,1.5%)to make a composite preservative.The strawberries were treated respectively and stored at 4℃.The sensory evaluation,ascorbic acid content,titratable acid content,soluble solid content and malondialdehyde content of strawberry fruits were determined during storage.The results showed that compared with the single sodium alginate coating,the tea polyphenol sodium alginate composite coating had better fresh-keeping effect on strawberries,and the effect was better when the sodium alginate concentration was 0.01g/mL and the tea polyphenol concentration was 1.0%.It could still maintain good sensory quality on the fifth day of storage,and the loss of titratable acid,soluble solids and VC was the least,At the same time,it can effectively inhibit the increase of malondialdehyde content during postharvest storage.This study provides a reference for the storage and preservation of strawberries.