关键词: 樱桃番茄, 保鲜, 正交试验设计, 模糊综合评定法

Abstract:

This study investigated the combined application of gluconolactone, chitosan and antimicrobial peptides
produced by Bacillus amyloliquefaciens ES-24 to preserve “Green Gem” cherry tomatoes harvested at the color-turning
stage during storage at (8 ± 1) ℃. An orthogonal array design with 9 experiments of 3 variables at 4 levels combined
with fuzzy comprehensive evaluation was employed to determine the optimum concentrations of the biopreservatives for
their combined use: 0.5 g/100 mL D-glucono-delta-lactone (GDL)＋4 g/100 mL chitosan (CTS)＋the original solution of
antimicrobial peptides without dilution. Under this condition, the highest external sensory evaluation score and the highest
internal quality evaluation score were simultaneously obtained. The results of statistical analysis showed that the optimized
treatment substantially decreased the decay index and weight loss rate of cherry tomatoes, retarded the decrease of pulp
firmness and the increase of color, reduced the respiration intensity and lowered the losses of VC, soluble solid contents and
titratable acids, thereby delaying fruit senescence and preserving fruit quality.

Key words: cherry tomato, preservation, orthogonal array design, fuzzy comprehensive evaluation