茶多酚/海藻酸钠膜对鲜切猕猴桃品质的影响

Effect of Tea Polyphenol-containing Sodium Alginate-Based Edible Coatings on the Quality of Fresh-Cut Kiwifruit

摘要:

为了延长鲜切猕猴桃的货架期和保持其新鲜品质，本试验研究了不同浓度茶多酚/海藻酸钠涂膜处理对（4±0.5） ℃贮藏鲜切猕猴桃的可溶性固形物、色泽、总叶绿素、抗坏血酸、总酚和细菌总数的影响。试验分为对照组（Control），海藻酸钠处理组（T0），1.0%茶多酚/海藻酸钠组（T1），1.5%茶多酚/海藻酸钠组（T2）和2.0%茶多酚/海藻酸钠组（T3）。结果显示，在（4±0.5） ℃贮藏12 d，T0处理可减缓可溶性固形物含量和总叶绿素含量降低的速度，对鲜切猕猴桃的L*值和a*值无显著影响。T1、T2和T3处理可显著抑制抗坏血酸含量和总酚含量的下降，并显著降低鲜切猕猴桃表面的细菌总数（TPC），使TPC在贮藏12 d时保持在106 CFU/g以内。然而，T2和T3处理显著降低了猕猴桃片的L*值和a*值。研究结果表明，当膜液中茶多酚的质量分数为1.0%时，可较好的保证鲜切猕猴桃的品质。

Abstract:

In order to extend the shelf-life and maintain the quality of fresh-cut kiwifruit, the effects of different concentrations of tea polyphenols incorporated into a sodium alginate-based edible coating on the soluble solid content, color, total chlorophyll content, ascorbic acid content, total polyphenol content, and total bacterial count of fresh-cut kiwifruit (stored at 4 ± 0.5 ℃) were evaluated. The various groups used in the experiment were the control, sodium alginate-treated (T0), sodium alginate coating containing 1.0% (m/V) of tea polyphenol (T1)-treated, sodium alginate coating containing 1.5% (m/V) of tea polyphenol (T2)-treated, and sodium alginate coating containing 2.0% (m/V) of tea polyphenol (T3)-treated groups. The results showed that the T0 treatment could slow down the decrease of the soluble solid content and total chlorophyll content, but had no significant impact on the L* and a* values. T1, T2, and T3 treatments could, apparently, stop the decline of ascorbic acid and total polyphenol content, significantly reduce the total plate count (TPC) on the surface of fresh-cut kiwifruit, and limit the TPC to within 106 CFU/g after 12-day storage. However, T2 and T3 treatments significantly decreased the L* and a* values of fresh-cut kiwifruit. In conclusion, when the mass fraction of tea polyphenol in the sodium alginate coating was 1.0%, a good quality of fresh-cut kiwifruit could be maintained.