Abstract:

Cherry tomatoes were coated with an edible film made from a mixture of chitosan, soy protein isolate (SPI) and Tween-20. The weight loss rate, respiration rate, titratable acidity and vitamin C content of cherry tomatoes were measured at intervals of 2 d to evaluate the preservation effect. Results showed that the edible composite film that was prepared by adding 0.5% of SPI and 0.8% of Tween -20 to 1.0% chitosan solution could reduce the nutrition loss and water loss and inhibit the respiratory intensity to the greatest extent and, consequently, the best preservation effects were achieved.

Key words: cherry tomato, chitosan, soy protein isolate (SPI), composite film, preservation