Study on the Preservation Effect of Tea Polysaccharide Sodium-Alginate Composite Coating on Strawberry
Different concentrations of sodium alginate and tea polysaccharide were used to prepare coating preservative to preserve Zhangji strawberry.Zhangji strawberry without coating treatment was used as a blank control.Stored at 4℃,and various preservation indexes were measured every 2 days to compare the quality changes of Zhangji strawberry in different treatment groups.The results showed that compared with the blank control group and the 2% tea polysaccharide treatment group,the tea polysaccharide-sodium alginate composite coating could reduce the weight loss rate and decay degree of strawberry during storage,slow down the loss of titratable acid and Vc content,and inhibit the oxidation of strawberry cell membrane lipids.In all experimental groups,2 wt% sodium alginate+2 wt% tea polysaccharide composite coating has the best fresh-keeping effect on strawberry.
万方数据
维普
