Preservation Study on the Effects of Sodium Paeonol Sulfonate(SPS) on Cherry Tomatoes Fruits

Abstract

Abstract: The preservation effects of highly purified SPS on cherry tomatoes and their mechanism were investigated in this paper. Results showed that, during the storage period, SPS could effectively reduce the rates of its weight-lost and mildewing, delay the increase of the membrane permeability, inhibit the decrease of the contents of the total acidity, vitamin C and soluble protein, and resist the changes of the SOD activities. Results also indicated a close positive correlationship between the preservation effects of SPS and its concentration in treatment. Their preservation function might owing to their antioxidant and antimicrobial capabilities.

Key words: sodium paeonol sulfonate, preservation, cherry tomatoes

SHEN Qi, JIN Chun-Yan, MIAO Yue-Qiu, WU Xiao-Hui, LU Chang-Mei, ZHANG Wei-Ming, WU Guo-Rong. Preservation Study on the Effects of Sodium Paeonol Sulfonate(SPS) on Cherry Tomatoes Fruits[J]. FOOD SCIENCE, 2005, 26(4): 256-259.

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Preservation Study on the Effects of Sodium Paeonol Sulfonate(SPS) on Cherry Tomatoes Fruits

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