茶多酚保鲜液对圣女果的保鲜效果 以新鲜圣女果为研究对象，采用天然抗氧化物质茶多酚对其进行涂膜处理，每天测定经不同质量浓度的茶多酚（20、30、40、50 mg/L）涂膜之后圣女果的生理生化指标，包括抗坏血酸、丙二醛、可滴定酸、可溶性固形物、失重率、腐烂率、硬度以及感官品质，来研究茶多酚的保鲜效果。 在贮藏期内，圣女果经茶多酚保鲜液涂膜后抗坏血酸、可滴定酸和可溶性固形物下降速率减慢，降低了腐烂率和失重率，表明茶多酚对圣女果的确具有保鲜作用，且30 mg/L的保鲜效果最佳。 贮藏至第5d时，测得的数据均表明涂膜浓度为30 mg/L的处理组对所有生理生化指标保持效果最好。此外，对抗坏血酸、丙二醛、失重率、可溶性固形物、硬度以及感官品质保鲜效果最差的是涂膜浓度为50 mg/L的处理组，与30 mg/L的处理组相比两者差异性显著（p<0.05）；涂膜浓度为20 mg/L的处理组对可滴定酸和腐烂率的保鲜效果最差，与30 mg/L的处理组相比两者差异性显著（p<0.05）。 关键词：茶多酚；圣女果；保鲜 Abstract Fresh cherry tomatoes were treated with natural antioxidant tea polyphenols. The physiological and biochemical indexes of cherry tomatoes coated with different concentrations of tea polyphenols (20, 30, 40, 50 mg/L) were determined every day, including ascorbic acid, malondialdehyde, drivable acid, soluble solids, weight loss rate, decay rate, hardness and sensory quality, To study the preservation effect of tea polyphenols. During the storage period, the decrease rate of ascorbic acid, titratable acid and soluble solids slowed down, and the decay rate and weight loss rate were reduced after coating with tea polyphenol preservative solution. The results showed that tea polyphenol did have a preservative effect on cherry tomatoes, and the preservative effect of 30 mg/L was the best. On the 5th day of storage, the data showed that the coating concentration of 30 mg/L had the best effect on all physiological and biochemical indexes. In addition, the effect of ascorbic acid, malondialdehyde, weight loss rate, soluble solids, hardness and sensory quality in the treatment group with 50 mg/L coating concentration was the worst, and the difference was significant compared with the treatment group with 30 mg/L coating concentration (P<0.05); The treatment group with 20 mg/L film concentration had the worst retention effect on titratable acid and decay rate, and the difference was significant compared with the treatment group with 30 mg/L film concentration (P<0.05). Keywords: Tea Polyphenol; Cherry tomatoes; Fresh-keeping 目 录 1 前 言 1 1.1 课题来源 1 1.2 国内外发展状况和研究背景 1 1.3 课题的研究内容和意义 2 1.3.1 课题的研究内容 2 1.3.2 课题的研究意义 2 2 实验材料与方法 3 2.1 实验材料 3 2.1.1 实验试剂 3 2.1.2 实验仪器 3 2.2 实验方法 3 2.2.1 抗坏血酸含量 4 2.2.2 丙二醛含量 4 2.2.3 可滴定酸含量 4 2.2.4 可溶性固形物含量 4 2.2.5 失重率 4 2.2.6 腐烂率 5 2.2.7 硬度 5 2.2.8 感官评价 5 2.3 数据处理 5 3 结果与分析 5 3.1 茶多酚对抗坏血酸含量的影响 5 3.2 茶多酚对丙二醛含量的影响 6 3.3 茶多酚对可滴定酸含量的影响 7 3.4 茶多酚对可溶性固形物含量的影响 8 3.5 茶多酚对失重率的影响 8 3.6 茶多酚对腐烂率的影响 9 3.7 茶多酚对硬度的影响 10 3.8 茶多酚对感官品质的影响 11 4 相关性分析 11 5 结论 12 6 展望 13 参考文献 15
*若需了解更多与协助请咨询↓→[电脑QQ][手机QQ]【数据协助】
