Abstract: The preservation effects of highly purified panol and SPS on cherry tomatoes and their mechanism were investigated in this paper. Results showed that: during the storage period, both panol and SPS could effectively reduce weight-loss and mildewing rate, delay increase of the membrane permeability of fruits, inhibit decease of contents of the vitamin C and soluble protein, and maintain the SOD activities and effectively restrain the growth of the fruit exterior microbes. Results also showed that a close positive correlationship exists between the preservation effects of panol and SPS and their concentrations in the treatment. Preservation effects of SPS are better than those of panol on weight-loss and mildewing rate, membrane permeability, microbial growth inhibition and other targets of the storage fruits. The preservation of the polyphenols of tea in electropositive contrast is of little difference from that of panol in corresponding concentration. The reason may be that: after the addition of the sulfonate at the 5C of panol, both the stability to O2 and light and the permeability to storage fruits increase highly.

Key words: panol, sodium paeonol sulfonate, cherry tomato fruits, preservation, comparison study