海藻酸钠茶多酚复配涂膜对滇橄榄贮藏品质的影响
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摘要
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。
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.
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.
引文
[1]杨顺楷,杨亚力,杨维力.余甘子资源植物的研究与开发进展[J].应用与环境生物学报,2008,14(6):846-854.
[2] KHOSIT P, SRIHARUT C, CHATRIN, et al. Synergistic growth inhibitory effects of Phyllanthus emblica and Terminalia bellerica extracts with conventional cytotoxic agents:Doxorubicin and cisplatin against human hepatocellular carcinoma and lung cancer cells[J]. World Journal of Gastroenterology, 2008, 14(10):1491-1497.
[3]刘凤书,候开卫,李绍家,等.余甘子的保健价值及开发利用前景[J].自然资源学报,1993,8(4):299-306. DOI:10.11849/zrzyxb.1993.04.002.
[4]姚小华,盛能荣,卞尧荣,等.余甘子果实贮藏保鲜初步研究[J].经济林研究,1990,8(2):31-38.
[5]张福平,王惠敏,郑道序,等.温度对余甘子采后贮藏期间感官及营养品质的影响[J].南方农业学报,2014,45(7):1248-1252.
[6]胡晓亮,周国燕.海藻酸钠和溶菌酶复合涂膜对马陆葡萄贮藏的保鲜效果[J].食品科学,2011,32(20):271-276.
[7] MENG X H, LI B Q, LIU J, et al. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage[J]. Food Chemistry, 2008, 106(2):501-508.
[8] YIN S W, TANG C H, WEN Q B, et al.Properties of cast films from hemp(Cannabis sativa L.)and soy protein isolates:A comparative study[J]. Journal of Agricultural and Food Chemistry, 2007, 55(18):7399-7404.
[9]王佩华,赵大伟.茶多酚在食品工业中的应用[J].安徽农业科学, 2010,38(33):19075-19076,19089.
[10]刘开华,张宇航,邢淑婕.含茶多酚的大豆分离蛋白涂膜对甜樱桃保鲜效果的影响[J].茶叶科学, 2013(1):67-73.
[11]郭丛珊,张丽叶.含茶多酚大豆分离蛋白抗菌膜的制备及其性能和保鲜效果[J].北京化工大学学报(自然科学版),2011,38(4):104-109.
[12]陈桂云,雷桥.海藻酸钠对可食性复合膜性能的影响研究[J].食品工业科技, 2011,32(12):400-403.
[13]田密霞,胡文忠,姜爱丽,等.海藻酸钠复合涂膜对鲜切皇冠梨软化生理的影响[J].食品研究与开发, 2009,30(9):165-168.
[14]舒康云,王其凤,徐成东,等.一种可食性涂膜保鲜液对樱桃保鲜效果的影响[J].北方园艺, 2013(23):137-140.
[15]靳敏,夏玉宇.食品技术检验[M].北京:化学工业出版社,2003.
[16]杨振生,袁唯.果蔬呼吸强度测定方法[J].保鲜与加工,2003,3(2):24-25.
[2] KHOSIT P, SRIHARUT C, CHATRIN, et al. Synergistic growth inhibitory effects of Phyllanthus emblica and Terminalia bellerica extracts with conventional cytotoxic agents:Doxorubicin and cisplatin against human hepatocellular carcinoma and lung cancer cells[J]. World Journal of Gastroenterology, 2008, 14(10):1491-1497.
[3]刘凤书,候开卫,李绍家,等.余甘子的保健价值及开发利用前景[J].自然资源学报,1993,8(4):299-306. DOI:10.11849/zrzyxb.1993.04.002.
[4]姚小华,盛能荣,卞尧荣,等.余甘子果实贮藏保鲜初步研究[J].经济林研究,1990,8(2):31-38.
[5]张福平,王惠敏,郑道序,等.温度对余甘子采后贮藏期间感官及营养品质的影响[J].南方农业学报,2014,45(7):1248-1252.
[6]胡晓亮,周国燕.海藻酸钠和溶菌酶复合涂膜对马陆葡萄贮藏的保鲜效果[J].食品科学,2011,32(20):271-276.
[7] MENG X H, LI B Q, LIU J, et al. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage[J]. Food Chemistry, 2008, 106(2):501-508.
[8] YIN S W, TANG C H, WEN Q B, et al.Properties of cast films from hemp(Cannabis sativa L.)and soy protein isolates:A comparative study[J]. Journal of Agricultural and Food Chemistry, 2007, 55(18):7399-7404.
[9]王佩华,赵大伟.茶多酚在食品工业中的应用[J].安徽农业科学, 2010,38(33):19075-19076,19089.
[10]刘开华,张宇航,邢淑婕.含茶多酚的大豆分离蛋白涂膜对甜樱桃保鲜效果的影响[J].茶叶科学, 2013(1):67-73.
[11]郭丛珊,张丽叶.含茶多酚大豆分离蛋白抗菌膜的制备及其性能和保鲜效果[J].北京化工大学学报(自然科学版),2011,38(4):104-109.
[12]陈桂云,雷桥.海藻酸钠对可食性复合膜性能的影响研究[J].食品工业科技, 2011,32(12):400-403.
[13]田密霞,胡文忠,姜爱丽,等.海藻酸钠复合涂膜对鲜切皇冠梨软化生理的影响[J].食品研究与开发, 2009,30(9):165-168.
[14]舒康云,王其凤,徐成东,等.一种可食性涂膜保鲜液对樱桃保鲜效果的影响[J].北方园艺, 2013(23):137-140.
[15]靳敏,夏玉宇.食品技术检验[M].北京:化学工业出版社,2003.
[16]杨振生,袁唯.果蔬呼吸强度测定方法[J].保鲜与加工,2003,3(2):24-25.