Taking Hanzhong Red Gastrodia elata Bl.as the experimental material,fresh cut Gastrodia elata Bl.was uniformly sprayed with tea polyphenol liposomes,after drying,it was vacuum packaged and subjected to ultra-high pressure treatment,three control groups were also set up,namely the direct vacuum packaging group,the vacuum packaging group after spraying tea polyphenol liposomes,and the vacuum packaging combined with ultra-high pressure group,seven physiological indicators,included weight loss rate,decay index,water content,microstructure,peroxidase(POD)activity,polyphenol oxidase(PPO)activity,and MDA content,were measured every 7 days.The effect of tea polyphenols combined with ultrahigh-pressure treatment on the quality of freshly cut Gastrodia elata Bl.during storage was studied,in order to provide reference for the preservation of fresh cut Gastrodia elata Bl.during storage.The results showed that at 42 days,the weight loss rate of the tea polyphenol combined with ultra-high pressure treatment group was 0.48％,the decay index was 0.86,the PPO activity was 1 U·g-1,and the MDA content was 0.69 μmol·L-1,they were lower than that of the direct vacuum packaging group,and its POD activity was significantly lower than 0 days at 42 days.The microstructure was dense,with fewer browning points,and the best preservation effect.Therefore,the combination of tea polyphenols and ultra-high pressure treatment could be used for the storage and preservation of fresh cut Gastrodia elata Bl.slices.
万方数据
维普
