Author(s)

Jingyi Xu, Xiaomei Li, Mengze Du, Chunlei He, Xiao Du, Jinlin Bian

Corresponding Author

Jingyi Xu

ABSTRACT

In order to study the preservation effect of the mixture of tea saponin and tea polyphenol on fruit, different concentrations of tea saponin mixed with different concentration of tea polyphenols were used to study the preservation effect of coating on grape. The results showed that when the concentration of tea saponin reached 6%, the hardness, the contend of soluble solids and titratable acid decreased most slowly on the 10th days, compared with the blank control. When the concentration of tea saponin mixed with tea polyphenol was 6%, the weight loss rate of grape was the lowest and the content of Vc was the highest with the storage days. Going on The preservation effect of the mixture of tea saponin and tea polyphenols was better than that of the single substance.

KEYWORDS

Tea saponin, tea polyphenol, coating, summer black grape, preservation