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以茶叶、丁香作为试验研究对象,分别提取茶多酚、丁香酚物质。采用喷涂的方法喷涂于樱桃包装内表面,根据不同的喷涂量和喷涂物质,设计不同的方案。保藏期间对保藏的果蔬进行称重记录、发霉率统计、感官评价,观察几种天然抗菌物质对果蔬保鲜的实际功效。实验发现,茶多酚可以改善樱桃色泽,但对于延缓樱桃腐败作用不大,但丁香酚可以有效抑制樱桃的发霉变质。茶多酚和丁香酚的复合使用,在早期的保藏中,樱桃的色泽会改善和抗腐败能力显著增强。
Taking tea leaves and cloves as experimental subjects, tea polyphenols and eugenol were extracted respectively. Spraying sprayed on the inner surface of the cherry package, according to the different spray volume and spray material, design different programs. The collection of fruits and vegetables during the preservation of weighing records, mold yield statistics, sensory evaluation, observe the effect of several natural antimicrobial substances on the preservation of fruits and vegetables. The experiment found that tea polyphenols can improve the color of cherry, but little effect on delaying cherry spoilage, but eugenol can effectively inhibit mildew mildew. The combined use of tea polyphenols and eugenol, in the early preservation, cherry color will improve and anti-corruption ability significantly increased.