Composite Solution of Tea Polyphenols and Sodium Alginate for Coating Preservation of Strawberries

Cui-Li Gao ； Ying Ding ； Jin-Hua Li ； Zong-Hua Wang ； Dong-Wei Han ； Yan-Zhi Xia

《Advance Journal of Food Science and Technology》 9卷8期 (2015/09) Pp. 651-657

並列摘要

Strawberries were coated with composite solution of tea polyphenols and sodium alginate. During the storage of 20 days, seven preservation indexes, including weight loss rate, decay index, firmness, total soluble solids, titratable acidity and ascorbic acid, as well as respiratory intensity, were tested every 2 days. Strawberries treated with 1% sodium alginate and 0.4% tea polyphenols showed the best quality. After keeping the strawberries under the ordinary temperature for 20 days, the weight loss rate, the decay index, the firmness, respiratory rate, ascorbic acid content, titratable acidity, total soluble solids were 0.595, 8.8%, 0.85 kg/cm^2, 42.7 mg/(kg．h), 94.3 mg/100 g, 0.69%, 8.4%, respectively and the fresh-keeping effect was better than other groups.

並列關鍵字

Coating preservation ； sodium alginate ； strawberries ； tea polyphenols