|Table of Contents|

Effects of Tea Polyphenols on Water Chstnut of Room Temperature Preservation(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年05期
Page:
162-164
Research Field:
Publishing date:

Info

Title:
Effects of Tea Polyphenols on Water Chstnut of Room Temperature Preservation
Author(s):
QU Fen-xia
Department of Chemistry and Biology，Hezhou College，Hezhou，Guangxi 542800
Keywords:
tea polyphenols; water chestnut; room temperature preservation
PACS:
S 682.32
DOI:
-
Abstract:
Tea polyphenols as a preservative was used in different concentrations and immersion coating method at room temperature for water chestnut preservation preliminary study.The results showed that within one month，with a concentration of 4.5% treatment，had the best results，the rate of weight loss at this time was 2.6%，total sugar content was 15.9 mg/100g，vitamin C was 2.7 mg/100g，sensory quality was 95 point，its full of fruit，skin color black，creamy white flesh，sweet and juicy，crisp and delicious，while the control weight loss was 10.4%，total sugar content was 8.4 mg/100g，vitamin C was 1.2 mg/100g，sensory quality was 65 points，surface mold，white dark meat，juice，less rough，smelly.

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Memo

Memo:
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Last Update: 2014-08-28