关键词: 茶叶水, 茶多酚, 保鲜, 抗氧化酶, 草莓

Abstract:

This study evaluated the efficiency of different concentrations of tea polyphenols in preserving the quality of fresh
fruits of strawberry cultivar ‘Anna’ stored under refrigerated temperature. After being soaked for 5 min in water or Xinyang
Maojian tea infusions adjusted to different tea polyphenols concentrations: 20, 30, 40 or 50 mg/L, as prepared by extraction
in a boiling water bath, the strawberry fruits were packaged with low density polyethylene cling film and stored at 4 ℃ in
a refrigerator. Several relevant quality and physiological indexes were determined at regular intervals during storage. The
results showed that tea infusion with 30 mg/L polyphenols effectively inhibited rotting and weight loss of strawberry fruits,
significantly prolonged their shelf life, obviously prevented the decrease in vitamin C (VC) content, effectively slowed down
the decreases in the activities of peroxidase, superoxide dismutase and catalase. However, no obvious effects on the changes
in the contents of titratable acids and total soluble solids were observed. These results imply that tea aqueous extracts with
certain concentrations of polyphenols can help maintain the activities of antioxidant enzymes and preserve the quality of
strawberry fruits.

Key words: aqueous tea infusion, polyphenol, preservation, antioxidant enzyme, strawberry