Study on Formulation and Effects of Composite Edible Films on Preservation of Cherry Tomato

摘要

In this paper, composite edible-film was prepared by konjac glucomannan (KGM) , soy protein isolate (SPI) and sucrose fatty acid esters (SE) . The optimal combination of three components was determined by orthogonal test. The result showed that the combination of KGM of 0.6g/100mL, SPI of 0.2g/100mL and SE of 0.2g/100mL had the best preservative effect on cherry tomatoes. After 8 days storage at 20 V, weight loss rate of cherry tomatoes was 4.75%. hardness decreased by 25%, Vc content decreased by 22%, titratable acid content decreased by 43% and soluble solid content decreased by 25%. The content of nutrients was close to fresh cherry tomatoes. As a result, composite edible-film was a good preservative method for prolonging the shelf life of cherry tomatoes.