食品与机械2012，Vol.28Issue(1)：208-210,3.DOI:10.3969/j.issn.1003-5788.2012.01.055
涂膜保鲜剂中添加茶多酚对黄花梨贮藏品质的影响
Effect of tea polyphenols in preservative coating on the storage quality of huanghua pear fruit
刘开华 1邢淑婕1
作者信息
- 1. 信阳农业高等专科学校食品科学系,河南信阳 464000
- 折叠
摘要
Abstract
The study was to explore the feasibility of using preservative coating mixed with natural antibacterial and antioxidant materials for fresh-keeping of Huanghua pear fruit. Chitosan blended with tea Polyphenols were used to preserve Huanghua pear fruit , respiratory intensity , activity of PPO , vitamin C content, hardness and decay rate of Huanghua pear were measured to study the fresh-keeping effects of different preservative coating on Huanghua pear fruit. The results showed that the changes of the measured indexes of composite of tea polyphenol and chitosan were superior to its monofacto-rial used, composite preservative coating could inhibit the activity of PPO, postpone occurrence time of respiratory peak , reduce the decay rate of the Huanghua pear fruit to a certain extent,delay the decline of the fruit's vitamin C. Meanwhile, it was found that 0. 3% Tea Polyphenols in the coating of chitosan exhibited the best fresh-keeping effect on the Huanghua pear fruit. Chitosan blended with tea Polyphenols could obviously lengthen the shelf life of Huanghua pear.关键词
茶多酚/壳聚糖/黄花梨/贮藏品质Key words
tea polyphenols/ chitosan/ huanghua pear fruit/ storage quality引用本文复制引用
刘开华,邢淑婕..涂膜保鲜剂中添加茶多酚对黄花梨贮藏品质的影响[J].食品与机械,2012,28(1):208-210,3.
