含茶多酚的大豆分离蛋白涂膜对甜樱桃保鲜效果的影响

doi:10.13305/j.cnki.jts.2013.01.014

Abstract

Abstract: ：Tea polyphenol was added to the soy protein isolate and the tea polyphenol-incorporated soy protein isolate antibacterial film-coating was made. In order to study the effect of the film-coating on fresh preservation of sweet cherry, the changes of sensory index, firmness, rotting index, soluble solid and vitamin C content of sweet cherry treated with the film-coating were studied during the storage under the room temperature. The results indicated that the film-coating could significantly reduce the rotting rate of sweet cherry to a certain extent, delay the decline of the fruit’s firmness, vitamin C and soluble solid content, inhibit the decline of sensory index and keep storage quality of sensory. It was found that film-coating made with 5% soy protein isolate blended with 200βmg/kg tea polyphenol achieved the best preservation effect on sweet cherry, which can prolong the shelf life from 2βd to 8βd as compared with the control under the room temperature.

Key words: tea polyphenols, soy protein isolate, film-coating, sweet cherry, fresh preservation

CLC Number:

LIU Kai-hua, ZHANG Yu-hang, XING Shu-jie. Effect of Tea Polyphenol-incorporated Soy Protein Isolate Film-coating on Fresh Preservation of Sweet Cherry[J]. Journal of Tea Science, 2013, 33(1): 67-73.

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Effect of Tea Polyphenol-incorporated Soy Protein Isolate Film-coating on Fresh Preservation of Sweet Cherry

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