茶多酚/海藻酸钠膜对黄瓜保鲜效果的影响研究

采用茶多酚和海藻酸钠混合液对黄瓜进行涂膜处理,通过测定贮藏期内黄瓜的硬度、失重率、Vc含量、可溶性固形物含量及叶绿素含量,探讨茶多酚/海藻酸钠涂膜对黄瓜的保鲜效果。结果表明:茶多酚/海藻酸钠涂膜比单一海藻酸钠涂膜对黄瓜的保鲜效果好,1.5%的海藻酸钠溶液中加入0.3%的茶多酚对黄瓜的保鲜效果最佳,贮藏期内能够抑制黄瓜水分的散失,减缓硬度、可溶性固形物、Vc和叶绿素含量的下降。

Influence of Tea Polyphenol and Sodium Alginate Coating on Cucumber Preservation

The cucumber was coated with a mixture of tea polyphenol and sodium alginate,the presevation effect of cucumber coated tea polyphenol and sodium alginate was studied by measuringweight loss rate ,vi?tamin C,soluble solids content,chlorophyll of cucunber during the storage period. The experimental results indicate that:the presevation effect of cucumber coated tea polyphenol and sodium alginate is better than coated sodium alginate singly. 1.5% sodium alginate solution which adding 0.3% tea polyphenols is the best preservation effect for cucumber and it could slow down the water loss and degradation of rate,firm?ness,soluble solids content,vitamin C,chlorophyll of cucunber during the storage period.