茶多酚保鲜液对圣女果保鲜效果的研究

Preservation effect of tea polyphenols on cherry tomatoes

该文以圣女果为研究对象,用天然抗氧化物茶多酚作为保鲜剂进行涂膜处理,研究最佳的保鲜浓度。茶多酚浓度分为4组,分别为20、30、40、50 mg/L。共贮存5天,每天测定一次生理生化指标,包括抗坏血酸、丙二醛、可滴定酸、可溶性固形物、失重率、腐烂率、硬度以及感官品质,来研究茶多酚的保鲜效果。在贮藏期内,圣女果经茶多酚保鲜液涂膜后抗坏血酸、可滴定酸和可溶性固形物下降速率减慢,降低了腐烂率和失重率,表明茶多酚对圣女果的确具有保鲜作用。贮藏至第5 d时,测得的数据均表明涂膜浓度为30mg/L的处理组对所有生理生化指标保持效果最好。此外,对抗坏血酸、丙二醛、失重率、可溶性固形物、硬度以及感官品质保鲜效果最差的是涂膜浓度为50 mg/L的处理组,与30 mg/L的处理组相比两者差异性显著(P <0.05);涂膜浓度为20 mg/L的处理组对可滴定酸和腐烂率的保鲜效果最差,与30 mg/L的处理组相比两者差异性显著(P <0.05)。

Natural antioxidant tea polyphenols were selected as coating preservative for cherry tomatoes,to study the best fresh-keeping concentration. The concentrations of tea polyphenols were divided into four groups of 20,30,40 and 50 mg/L,respectively. All treated samples were stored for 5 days,physiological and biochemical indexes,including ascorbic acid,malondialdehyde,titratable acid,soluble solids,weight loss rate,decay rate,hardness and sensory quality of cherry tomato were measured once a day to study the preservation effect. During storage period,the decline rate of ascorbic acid,titratable acid and soluble solids were slowed down,and decay rate and weight loss rate were reduced,which indicating that tea polyphenols had preservation effect on cherry tomato. On the 5th day of storage,data showed that treated group with 30 mg/L coating concentration had the best retention effect on all physiological and biochemical indexes. The group with 50 mg/L coating was with the worst effects on ascorbic acid,malondialdehyde,weight loss rate,soluble solids,hardness and sensory quality and was significantly different from 30 mg/L coating group(P < 0.05). The treated group with 20 mg/L coating had the worst preservation effect on titratable acid and decay rate,and the difference was significant compared with the treatment group with 30 mg/L coating(P < 0.05).