Effects of Different Preservatives Treatments on Cherry Tomatoes Preservation.

In this study, the cherry tomatoes were treated by four preservatives solution with different concentrations including pullulan polysaccharides (1.5%, 2.0%, 2.5%), glutathione (0.2%, 0.3%, 0.4%), natamycin (0.02%, 0.03%, 0.04%) and citric acid (3%, 4%, 5%), and then the changes of hardness, weight loss rates, VC contents, decay rates, soluble solid contents and sensory scores of experimental groups were compared with control group to judge the preservation effects of four preservatives on cherry tomatoes. Results showed that 2.5% pullulan polysaccharides solution presented better effects on reducing weight loss rates, decay rates and maintaining VC contents of the fruits. The 0.4% glutathione solution had better effects on maintaining hardness and reducing weight loss rates of the fruits. The 0.03% natamycin solution exhibited superior effects on maintaining fruits hardness, VC and soluble solid contents, and reducing the decay rates. The 3% citric acid solution showed better effects on maintaining fruits hardness and soluble solid contents, and reducing decay rates of the fruits. Overall, these four preservatives with different concentrations presented certain effects on maintaining the hardness and soluble solid contents of the fruits, reducing the loss of water and VC, and suppressing the decay rates, which could contribute to extend the shelf life effectively. [ABSTRACT FROM AUTHOR]