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.%用茶多酚的抑菌作用和壳聚糖的成膜性研制纯天然、无毒的草莓保鲜剂.将茶多酚与壳聚糖配制成不同浓度的保鲜液,将采摘的草莓用保鲜液浸泡5 min后捞出,每隔24h测定草莓的失重率、腐烂指数、感官品质、呼吸强度、有机酸含量、可溶性糖含量、维生素C含量.结果表明,当茶多酚浓度为2.0％、壳聚糖浓度为1.5％时的保鲜液保鲜效果较好,能明显降低草莓的失重率、腐烂指数、呼吸强度,延缓果实的维生素C、可滴定酸、可溶性糖含量的下降,保持较好的感官品质.茶多酚与壳聚糖复合物对草莓具有明显的保鲜效果.
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