摘要
探讨壳聚糖与天然抑菌抗氧化物质茶多酚对黄花梨进行涂膜保鲜的可行性。用茶多酚和壳聚糖混合液处理黄花梨,结合PE保鲜袋包装贮藏,测定贮藏过程中果实呼吸强度、多酚氧化酶(polyphenol oxidase,PPO)活性、VC含量、果实硬度及腐烂率等各项指标的变化。结果表明,壳聚糖联合茶多酚对黄花梨的保鲜效果优于单一保鲜剂,涂膜剂中添加茶多酚可明显抑制多酚氧化酶活性、延缓果实呼吸高峰出现的时间、降低黄花梨的烂果率,VC的保存率高于对照组。涂膜保鲜剂中添加茶多酚量为0.3%时保鲜效果最佳。壳聚糖中添加茶多酚能够明显延长黄花梨的保鲜期。
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 monofactorial 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.
出处
《食品与机械》
CSCD
北大核心
2012年第1期208-210,共3页
Food and Machinery
关键词
茶多酚
壳聚糖
黄花梨
贮藏品质
tea polyphenols
chitosan
huanghua pear fruit
storage quality
作者简介
刘开华（1969-），男，信阳农业高等专科学校副教授，硕士。E-mail：liu6105@163．com
