|Table of Contents|

Effect of Tea Polyphenol Incorporated into Sodium Alginate-based Edible Coating on Preservation of Fresh-cut Bellis perennis(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年11
Page:
124-129
Research Field:
Publishing date:

Info

Title:
Effect of Tea Polyphenol Incorporated into Sodium Alginate-based Edible Coating on Preservation of Fresh-cut Bellis perennis
Author(s):
ZHAO Li
Department of Pharmaceutical and Biological Engineering，Zibo Vocational College,Zibo,Shandong 255314
Keywords:
Bellis perennis; tea polyphenol; sodium alginate; preservation
PACS:
S 681.909+.3
DOI:
10.11937/bfyy.201511031
Abstract:
ith the fresh-cut Bellis perennis as material，the fresh weight changes，withering rate，content of soluble sugar，content of soluble protein，polyphenol oxidase (PPO) activity，peroxidase (POD) activity，malonaldehyde (MDA) content and relative conductivity of fresh-cut Bellis perennis by tea polyphenol incorporated into sodium alginate-based edible coating using the method of coating processing were determined at this study.It showed that，tea polyphenol incorporated into sodium alginate-based edible coating had good effect on preservation of fresh-cut Bellis perennis，especially 0.05 g/mL sodium alginate coating contained 2.0% (w/v) of tea polyphenol.Due to the 0.05 g/mL sodium alginate coating contained 2.0% (w/v) of tea polyphenol，the fresh weight changes maintained well and the rate of fresh weight changes only reached -0.33% after 24 days；withering rate decreased perfectly，CK group of fresh-cut Bellis perennis faded nearly all and the group of 0.05 g/mL sodium alginate and 0.05 g/mL sodium alginate coating contained 1.0% (w/v) of tea polyphenol faded more than half，but only 16.56% fresh-cut Bellis perennis become faded；the content of soluble sugar and content of soluble protein increased slowly；the maximum value of POD activity and PPO activity appeared slower，and there was a delay for 8 days，4 days，4 days separately compared with CK group，0.05 g/mL sodium alginate group and 0.05 g/mL sodium alginate coating contained 1.0% (w/v) of tea polyphenol group；MDA content of fresh-cut Bellis perennis increased slowly within 24 days，and MDA content was obviously smaller than that of CK group in the late；the relative conductivity stay at a lower lever，but the relative conductivity of other three groups of fresh-cut Bellis perennis had greatly improved.

References:

[1]李书心.辽宁植物志(下册)[M].沈阳:辽宁科学技术出版社,1991:447. [2]杨微,贾宝林,钟程,等.雏菊组织培养及快速繁殖研究[J].北方园艺,2011(12):110-113.[3]李超,李梦琴,赵秋艳.可食性膜的研究进展[J].食品科学,2005,26(2):264-269.[4]Rojas-Graü M A,Tapia M S,Martín-Belloso O.Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples[J].LWT-Food Science and Technology,2008,41(1):139-147.[5]范文教,孙俊秀,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009,25(2):294-297.[6] Siripatrawan U，Harte B R.Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract [J].Food Hydrocolloids，2010,24:770-775.[7]茅林春,段道富,许勇泉,等.茶多酚对微冻鲫鱼的保鲜作用[J].中国食品学报,2006,6(4):106-110.[8]陈桂平,赵晨,卢君,等.茶多酚对草鱼冷藏过程脂肪酸的影响[J].中国粮油学报,2013,28(10):44-54.[9]刘开华,王家东,刑淑婕,等.茶多酚涂膜对荷兰黄瓜贮藏品质的影响[J].食品与机械,2012,28(5):181-184.[10]刘开华,刑淑婕.涂膜保鲜剂中添加茶多酚对黄花梨贮藏品质的影响[J].食品与机械,2012，28(1):208-210.[11]彭勇,李云飞,等.壳聚糖和海藻酸钠涂膜对鲜切荸荠褐变、腐烂和品质的影响[J].食品工业科技,2013,34(17):334-337,341.[12]孙涛,刘华巍,谢晶,等.竹醋液与茶多酚对牛肉的复合保鲜效果响[J].食品与生物技术学报,2013,32(4):405-409.[13]Raybaudi-Massilia R，Mosqueda-Melgar J，Martín-Belloso O.Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon[J].International Journal of Food Microbiology，2008,121:313-327.[14]王桂兰,乔永旭,陈超,等.蝴蝶兰催花及开花过程中可溶性蛋白质含量变化的研究[J].北方园艺,2007(4):121-124.[15]程怡,张云婷,王清明,等.月季花发育过程中花色变化的生理生化研究[J].西北植物学报，2014,34(4):733-739.[16]周文雯,宋会兴,陈其兵.遮荫对天彭牡丹花色的影响[J].浙江大学学报,2012,38(4):407-412.[17]陈小琴,郭志雄,林琳,等.鸳鸯茉莉不同发育时期POD同工酶体系优化[J].热带作物学报，2014,35(8):1510-1516.[18]刘萍,刘旭丹,丁义峰,等.激动素对菊花花瓣衰老生理的影响[J].南方农业学报,2014,45(1):80-84.[19]史国安,郭香凤,包满珠.牡丹花不同发育时期脂质过氧化代谢的相关性研究[J].西北农林科技大学(自然科学版),2008,36(8):183-189.[20]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000. [21]李龙,王海宏,陈召亮,等.月季切花瓶插期间花瓣糖代谢及其相关酶活性的研究[J].华东师范大学学报(自然科学版),2013(6):159-164.[22]Mayak S，Borochov A.Nonosmotic inhibition by sugars of the ethylene-forming activity associated with microsormal membrane from Carnation petals[J].Plant Physiol,1984,76:191-195.[23]胡小京,耿广东,张素勤,等.6-BA对黄花石蒜切花保鲜效果的影响[J].西南师范大学学报(自然科学版),2009,34(5):129-132.[24]夏宜平,陈声明,王直一.月季切花采后微生物变化及杀菌剂的生理效应[J].园艺学报,1997，24(1):63-66.[25]孔佩佩,杨树华,贾瑞冬,等.不同丛枝菌根真菌对切花菊矿质营养和抗氧化酶的影响[J].安徽农业科学,2011,39(29)：17839-17841,17844.[26]景红娟.非洲菊切花保鲜和衰老机理研究[D].武汉:华中师范大学,2004.

Memo

Memo:
-
Last Update: 2015-08-07