Study on the strawberry preservation effects of tea polyphenol and chitosan mixture

Taking advantage of the bacteriostasis of tea polyphenol and the film property of chitosan to develop a nature, nontoxic preservative for strawberry.Strawberry was immersed in different concentrations of tea polyphenol and chitosan solution for 5 min,and then their weight loss,decay,sensory quality,respiratory intensity,and the concentrations of soluble sugar,organic acid as well as vitamin c were tested every 24 hours.The results showed that the best preservation conditions were 2.0%of tea polyphenol solution,and 1.5%of chitosan.It can obviously reduce the strawberry weightlessness rate,rotten index,respiration,vitamin C decrease,titratable acid,soluble sugar and maintained a good quality of sensory.The mixture of tea polyphenol and chitosan has obvious preservation effects on strawberry.