Optimization of Natural Compound Preservative Formulation of Osmunda cinnamomea L. var. asiatica Fernald and Its Effect on Physiological Indexes during Storage

In order to maintain the quality and prolong the shelf life of Osmunda cinnamomea L. var. asiatica Fernald.On the basis of the single factor experiment, the effects of three natural preservatives tea polyphenols, nobiletin and chitosan on sensory quality, chlorophyll content and V_C contents were investigated by L₉ (3⁴) orthogonal experiment. Results showed that the compound preservative formulations were:Tea polyphenols 0.8 g/L, nobiletin 2.5 g/L, chitosan 2 g/L. Compared with those without preservative, the formula could improve the sensory quality, maintain the contents of chlorophyll, V_C and soluble sugar, and inhibit the activity of polyphenol oxidase (PPO), peroxidase (POD). The storage time was 5~7 d longer than that without preservative at 4℃.