茶多酚海藻酸钠涂膜处理葡萄的保鲜效果  

The Preservation Effect of Tea Polyphenol and Sodium Alginate Coating on Grape

作　　者：石飞 何馨 王君[1] SHI Fei;HE Xin;WANG Jun(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品研究与开发》2023年第12期61-66,共6页Food Research and Development

摘　　要：以新鲜采摘的玫瑰香葡萄为研究对象,分别用1%、2%茶多酚溶液与1%、2%海藻酸钠溶液复配成涂膜液进行处理,通过测定玫瑰香葡萄的品质指标和过氧化物酶(peroxidase,POD)活性,研究复合膜对玫瑰香葡萄贮藏品质的影响,为生产应用提供理论基础。结果表明:1%、2%茶多酚溶液与2%海藻酸钠溶液复合涂膜对玫瑰香葡萄的保鲜效果不佳;1%、2%茶多酚溶液与1%海藻酸钠溶液复配涂膜处理可以明显减少玫瑰香葡萄在贮藏期间的失重率和腐烂率,保持较高的果实硬度,维持果实中较高的可溶性固形物含量和可滴定酸含量,抑制POD活性的升高,提升贮藏期间葡萄果实的感官品质。The study aimed to investigate the effect of composite coatings on the storage quality of muscat grapes.The coating solution either comprised 1%or 2%tea polyphenols and 1%sodium alginate solution.In addition,physiological indexes and peroxidase(POD)activity were measured to assess the impact of the composite film.The results indicated that the composite coating of 1%or 2%tea polyphenol solution and 2%sodium alginate solution was not good,however,the composite coating of 1%or 2%tea polyphenol solution and 1%sodium alginate solution obviously reduced the weight loss and decay rate of the muscat grapes during cold storage,maintained high fruit hardness,total soluble solids and titratable acid content,prevented the increase of POD activity,and improved the fruit sensory quality.

关 键 词：茶多酚 海藻酸钠 复合涂膜 玫瑰香葡萄 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]