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中文摘要：
采用壳聚糖作为成膜材料，添加天然抑菌抗氧化物质茶多酚，制备菜心复合涂膜保鲜剂，以失重率、呼吸强度、维c和感官评价作为实验指标，研究不同浓度配比的复合涂膜保鲜剂对菜心低温（10℃）贮藏品质和生理的影响。结果表明，壳聚糖和茶多酚在实验浓度范围内对菜心失重率有显著性影响，而对维生素C含量、呼吸强度和感官评价无显著性影响。其中采用壳聚糖浓度为2．0％、茶多酚浓度为0．2％的试验组（X3Y2）失重率24．96％，呼吸强度为99．59CO2mg／kg·h，维生素C含量为0．6289mg／g，感官评价值为38，综合保鲜效果最好。
英文摘要：
Using chitosan as a film-forming material with natural antibacterial antioxidant polyphenols to prepare flowering Chinese cabbage compound preservative, Experimental index of weight loss rate, respiration rate, vitamin C and sensory evaluation. Research the effects of compound preservatives with different concentrations on storage quality and physiology of flowering Chinese cabbage under low temperature （10℃）. The resuhs showed that chitosan and tea polyphenols had significant effects on the weight loss rate, but had no significant effect on vitamin C content, respiration intensity and sensory evaluation of Chinese cabbage in the experimental concentration range. The best preservation effect of the experimental group is the 2.0% concentration chitosan with 0.2% tea polyphenol that weight loss rate was 24.96%, respiration intensity was 99.59CO2 mg/kg·h, and vitamin C content was 0.628 9 mg/g, sensory evaluation value of 38.
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