Preservation Effect of Four Natural Preservatives on Cherry Tomatoes

doi:10.7506/spkx1002-6630-201210060

Abstract

Abstract: The effects of chitosan, alginate, nisin and lysozyme on fresh-keeping of cherry tomatoes were compared by determining their sensory quality, weight loss, hardness, respiration rate, vitamin C content, soluble solids content and SOD activity during the storage. The results showed that chitosan coating gave the best preservation effect, determined 15 days after coating and storied at 4 ℃. The rot index was 0.231, weight loss rate was 7.34%, vitamin C content was 26.4 mg/100 g, soluble solids content was up to 8.9%, and respiration rate was significantly lower than cherry tomatoes treated by other reagents.

Key words: cherry tomatoes, fresh-keeping, coating, chitosan

CLC Number:

TQ929.2

HUXiao-liang，ZHOUGuo-yan. Preservation Effect of Four Natural Preservatives on Cherry Tomatoes[J]. FOOD SCIENCE, 2012, 33(10): 287-292.

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Preservation Effect of Four Natural Preservatives on Cherry Tomatoes

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