茶多酚对马蹄的常温保鲜效果

以茶多酚作为保鲜剂,以不同浓度浸泡和涂膜法对马蹄常温保鲜效果进行研究。结果表明:在1个月时间内,以茶多酚浓度4.5%处理时,效果最佳,此时失重率为2.6%,总糖含量为15.9mg/100g,VC含量为2.7mg/100g,感观品质为95分,果实饱满,皮色紫黑,肉质乳白,味甜多汁,清脆可口;而对照失重率却是10.4%,总糖含量为8.4mg/100g,VC含量为1.2mg/100g,感观品质为65分,表面发霉,肉质暗白,汁少粗糙,有异味。

Effects of Tea Polyphenols on Water Chstnut of Room Temperature Preservation

Tea polyphenols as a preservative was used in different concentrations and immersion coating method at room temperature for water chestnut preservation preliminary study.The results showed that within one month,with a concentration of 4.5% treatment,had the best results,the rate of weight loss at this time was 2.6%,total sugar content was 15.9 mg/100g,vitamin C was 2.7 mg/100g,sensory quality was 95 point,its full of fruit,skin color black,creamy white flesh,sweet and juicy,crisp and delicious,while the control weight loss was 10.4%,total sugar content was 8.4 mg/100g,vitamin C was 1.2 mg/100g,sensory quality was 65 points,surface mold,white dark meat,juice,less rough,smelly.