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Abstract
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Article Information:
Composite Solution of Tea Polyphenols and Sodium Alginate for Coating Preservation of Strawberries
Cuili Gao
Corresponding Author: Cuili Gao
Submitted: April 23, 2015
Accepted: May 10, 2015
Published: September 10, 2015 |
Abstract:
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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/cm2, 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.
Key words: Coating preservation, sodium alginate, strawberries, tea polyphenols, , ,
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Cite this Reference:
Cuili Gao, . Composite Solution of Tea Polyphenols and Sodium Alginate for Coating Preservation of Strawberries. Advance Journal of Food Science and Technology, (8): 651-657.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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