Food and Fermentation Industries >

2023 , Vol. 49 >Issue 6: 86 - 91

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030389

Fresh-keeping effect of pullulan polysaccharide coating treatment on cherry tomato

  • FAN Yezhen ,
  • LU Ruoxi ,
  • SONG Wu ,
  • ZHU Hongyan ,
  • MIAO Min
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  • (School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China)

Received date: 2021-12-08

  Revised date: 2022-02-11

  Online published: 2023-04-14

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Abstract

To investigate the effects of different mass concentrations of pullulan polysaccharides on the storage and preservation of tomatoes, cherry tomatoes were treated with 0.005, 0.01, and 0.02 g/mL pullulan polysaccharides to observe the physiological and preservation effects on post-harvest storage of cherry tomatoes. Results showed that compared with the control group, pullulan polysaccharides treatment could effectively reduce the weightlessness rate of the fruit and maintain the fruit hardness. Furthermore, the fruit malondialdehyde content and pectinase activity were maintained at a low level after treatment, resulting in a low degree of peroxidation of the cell plasma membrane and fruit softening. Pullulan polysaccharides could even maintain the content of lycopene in fruit, therefore, it was an effective preservative to maintain the nutritional value of cherry tomatoes and improve the shelf life of fruit.

Key words： cherry tomato; pullulan polysaccharides; storage and preservation; fruit quality; SlPG1 gene

Cite this article

FAN Yezhen , LU Ruoxi , SONG Wu , ZHU Hongyan , MIAO Min . Fresh-keeping effect of pullulan polysaccharide coating treatment on cherry tomato[J]. Food and Fermentation Industries, 2023 , 49(6) : 86 -91 . DOI: 10.13995/j.cnki.11-1802/ts.030389

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