CAJ | 학술논문

采用茶多酚和海藻酸钠混合液对黄瓜进行涂膜处理，通过测定贮藏期内黄瓜的硬度、失重率、Vc含量、可溶性固形物含量及叶绿素含量，探讨茶多酚/海藻酸钠涂膜对黄瓜的保鲜效果。结果表明：茶多酚/海藻酸钠涂膜比单一海藻酸钠涂膜对黄瓜的保鲜效果好，1.5%的海藻酸钠溶液中加入0.3%的茶多酚对黄瓜的保鲜效果最佳，贮藏期内能够抑制黄瓜水分的散失，减缓硬度、可溶性固形物、Vc和叶绿素含量的下降。
채용다다분화해조산납혼합액대황과진행도막처리，통과측정저장기내황과적경도、실중솔、Vc함량、가용성고형물함량급협록소함량，탐토다다분/해조산납도막대황과적보선효과。결과표명：다다분/해조산납도막비단일해조산납도막대황과적보선효과호，1.5%적해조산납용액중가입0.3%적다다분대황과적보선효과최가，저장기내능구억제황과수분적산실，감완경도、가용성고형물、Vc화협록소함량적하강。
The cucumber was coated with a mixture of tea polyphenol and sodium alginate,the presevation effect of cucumber coated tea polyphenol and sodium alginate was studied by measuringweight loss rate ,vi?tamin C,soluble solids content,chlorophyll of cucunber during the storage period. The experimental results indicate that:the presevation effect of cucumber coated tea polyphenol and sodium alginate is better than coated sodium alginate singly. 1.5% sodium alginate solution which adding 0.3% tea polyphenols is the best preservation effect for cucumber and it could slow down the water loss and degradation of rate,firm?ness,soluble solids content,vitamin C,chlorophyll of cucunber during the storage period.