QU Fen-xia.Effects of Tea Polyphenols on Water Chstnut of Room Temperature Preservation[J].Northern Horticulture,2012,36(05):162-164.
茶多酚对马蹄的常温保鲜效果
- Title:
- Effects of Tea Polyphenols on Water Chstnut of Room Temperature Preservation
- 文章编号:
- 1001-0009(2012)05-0162-03
- 分类号:
- S 682.32
- 文献标志码:
- A
- 摘要:
- 以茶多酚作为保鲜剂，以不同浓度浸泡和涂膜法对马蹄常温保鲜效果进行研究。结果表明：在1个月时间内，以茶多酚浓度4.5%处理时，效果最佳，此时失重率为2.6%，总糖含量为15.9 mg/100g，VC含量为2.7 mg/100g，感观品质为95分，果实饱满，皮色紫黑，肉质乳白，味甜多汁，清脆可口;而对照失重率却是10.4%，总糖含量为8.4 mg/100g，VC含量为1.2 mg/100g，感观品质为65分，表面发霉，肉质暗白，汁少粗糙，有异味。
- 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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备注/Memo
作者简介：曲芬霞（1977-）,女，甘肃陇西人，硕士，讲师，现从事种苗培育栽培及生物技术研究工作。E-mail：qufenxia@163.com。
收稿日期：2011-12-30