Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes
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摘要: 以鲢鱼皮胶原蛋白和绿茶提取物(GTE)为原料,制备胶原蛋白和胶原蛋白/GTE涂膜,研究其对圣女果的保鲜效果。测定圣女果的失重率、腐烂率、可滴定酸含量、褐变强度、多酚氧化酶活性以及多酚类物质含量等指标。结果表明:利用胶原蛋白/GTE涂膜处理可有效减缓圣女果的失重和腐烂,抑制果实褐变和多酚氧化酶活性的升高,有利于有机酸及多酚含量的保持。因此,胶原蛋白/GTE涂膜对圣女果有一定的保鲜效果。Abstract: Fish collagen coating and collagen/green tea extract (GTE) coating were prepared with silver carp skin collagen and GTE, which were used to investigate the preservation effects on cherry tomatoes. The rate of water-loss and decay, titratable acid, browning, activity of polyphenol oxidase and polyphenol were measured.Results showed that edible film coating treatment could decrease the rate of water-loss and decay, prevent browning and the activity of polyphenol oxidase, lower the loss of titratable acid and polyphenol. Thus, the collagen/GTE coating had good preservation effect on cherry tomatoes.
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Keywords:
- collagen /
- GTE /
- cherry tomatoes /
- coating /
- preservation
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