海藻酸钠茶多酚复配涂膜对滇橄榄贮藏品质的影响

采用不同浓度的茶多酚和海藻酸钠对滇橄榄进行涂膜保鲜单因素试验,根据测定结果,选择浓度为0.10%、0.20%的海藻酸钠与浓度为0.75%、1.00%、1.50%的茶多酚进行复配涂膜,研究其对滇橄榄贮藏品质的影响。结果表明:经涂膜处理后的滇橄榄贮藏品质优于CK组,在6组不同浓度配比下,以0.10%海藻酸钠与1.50%茶多酚复配保鲜液的保鲜效果较好,可保持滇橄榄较好的感官品质,延缓果实失重率、可溶性固形物含量的升高和VC含量的下降,保持较高的好果率,抑制呼吸强度,能将滇橄榄保鲜期延长至15 d。

Influence of Compound Coating of Sodium Alginate and Tea Polyphenol on Storage Quality of Phyllanthus emblica L.

Different concentrations of tea polyphenols and sodium alginate were used in the single factor experiments of coating preservation of Phyllanthus emblica L.. According to the results, the concentrations of 0.10%, 0.20% sodium alginate and 0.75%, 1.00%, 1.50% of tea polyphenols were selected for compound coating to investigate the effects on quality of Phyllanthus emblica L.. The results showed that, the storage quality of the coated Phyllanthus emblica L. was better than the control group. The compound preservative agent with 0.10% sodium alginate and 1.50% tea polyphenols showed better preservation effect, and could maintain good sensory quality, delay the increase of fruit weight loss rate and soluble solid content and the decrease of VC content, keep higher good fruit rate, and inhibit respiratory intensity, which could effectively prolong the preservation period of Phyllanthus emblica L. to 15 d.