含茶多酚的大豆分离蛋白涂膜对甜樱桃保鲜效果的影响

将天然抑菌抗氧化物质茶多酚添加到大豆分离蛋白中制成复合涂膜液,以感官指标、硬度、腐烂指数、可溶性固形物和VC含量为质量指标定期取样分析测定,研究所制成的涂膜液在室温条件下对甜樱桃的保鲜效果。结果表明,含茶多酚的大豆分离蛋白复合涂膜液能较好地保持贮藏樱桃的感官品质,降低甜樱桃在贮藏期间的腐烂率,延缓果实硬度、VC和可溶性固形物含量的下降,从而延长果实的保鲜期。5%的大豆分离蛋白溶液中添加200mg/kg茶多酚制得的涂膜液保鲜效果显著,和对照相比,可将甜樱桃的室温保鲜期从2d延长至8d。

Effect of Tea Polyphenol-incorporated Soy Protein Isolate Film-coating on Fresh Preservation of Sweet Cherry

Tea polyphenol was added to the soy protein isolate and the tea polyphenol-incorporated soy protein isolate antibacterial film-coating was made.In order to study the effect of the film-coating on fresh preservation of sweet cherry,the changes of sensory index,firmness,rotting index,soluble solid and vitamin C content of sweet cherry treated with the film-coating were studied during the storage under the room temperature.The results indicated that the film-coating could significantly reduce the rotting rate of sweet cherry to a certain extent,delay the decline of the fruit’s firmness,vitamin C and soluble solid content,inhibit the decline of sensory index and keep storage quality of sensory.It was found that film-coating made with 5% soy protein isolate blended with 200 mg/kg tea polyphenol achieved the best preservation effect on sweet cherry,which can prolong the shelf life from 2 d to 8 d as compared with the control under the room temperature.