中国食品添加剂Issue(5)：224-230,7.
茶多酚与壳聚糖复配对草莓保鲜效果的影响
Study on the strawberry preservation effects of tea polyphenol and chitosan mixture
摘要
Abstract
Taking advantage of the bacteriostasis of tea polyphenol and the film property of chitosan to develop a nature, nontoxic preservative for strawberry. Strawberry was immersed in different concentrations of tea polyphenol and chitosan solution for 5 min, and then their weight loss, decay, sensory quality, respiratory intensity, and the concentrations of soluble sugar, organic acid as well as vitamin c were tested every 24 hours. The results showed that the best preservation conditions were 2. 0% of tea polyphenol solution, and 1.5% of chitosan. It can obviously reduce the strawberry weightlessness rate, rotten index, respiration, vitamin C decrease, titratable acid, soluble sugar and maintained a good quality of sensory. The mixture of tea polyphenol and chitosan has obvious preservation effects on strawberry.关键词
茶多酚/壳聚糖/草莓/保鲜Key words
tea polyphenol/ chitosan/ strawberry/ preservation分类
轻工纺织引用本文复制引用
陶永元,舒康云,吴加美,徐成东..茶多酚与壳聚糖复配对草莓保鲜效果的影响[J].中国食品添加剂,2012,(5):224-230,7.基金项目
国家自然科学基金项目(30760040)资助 （30760040）
楚雄师范学院科研基金项目(08YJYB15). （08YJYB15）
