茶多酚复合壳聚糖涂膜对芹菜贮藏品质的影响

Effect of Tea Polyphenols Composite Chitosan Coating on Preservation Quality of Celery

茶多酚具有抑菌与抗氧化特性,考查茶多酚与壳聚糖复合涂膜芹菜对芹菜的低温保鲜效果。以茶多酚、壳聚糖溶液、茶多酚复合壳聚糖溶液分3组处理芹菜,另外一组对照试验,在低温4±0.5℃冷藏12 d。结果表明,与对照组相比,在0.2 g/L茶多酚和1.0%壳聚糖溶液中处理降低了芹菜的失重率、呼吸强度,保持了较高维C含量及较高的过氧化物酶的活性,降低了多酚氧化酶的活性,减缓了纤维素含量增加,减少了叶绿素含量的下降,延迟了芹菜的成熟与衰老。3种预处理方法都能有利于芹菜的冷藏保鲜,采用0.2 g/L茶多酚与1.0%壳聚糖溶液复合涂膜处理可以使保鲜效果更好,更有利于维持芹菜的品质。

The present work was undertaken to examine the influence of tea polyphenols(TP)with antibacterial and antioxidant properties composite chitosan(CH)coating on the quality of celery during refrigerated storage.Stree different treatments(TP and CH and TP+CH)and a control group were prepared.The samples were stored 4±0.5℃for 12 days.The results indicated that compared with the control group,0.2 g/L tea polyphenols and 1.0%chitosan treatment reduced the rate of weight loss and respiratory activity of celery,and maintained higher vitamin C level and the activity of peroxidase(POD),decreased the activity of polyphenol(PPO),slowed down the increase of cellulose content and the decrease of chlorophyll content,delay ripenning and senescence.All the three pretreatment methods were beneficial to the preservation of celery during refrigerated storage,0.2 g/L tea polyphenols composite 1.0%chitosan solution exerted most obvious preservation effect,ensured celery quality.