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