Edible Coating Packaging and Its Preservation Effect to Cherry Tomatoes

摘要

In order to study the edible coating packaging and its preservation effect to cherry tomatoes, three edible coating materials including carrageenan, car-boxymethyl cellulose, sodium alginate were respectively made into coating solution, and coating packaging for cherry tomatoes were performed by the dipping way, and then they were put in the photosynthetic gas preservation box for preservation experiment. The performance of coating packaging cherry tomatoes in different experimental group were tested and analyzed. The results showed that carrageenan coating packaging significantly can reduce the water loss rate of cherry tomatoes, decay rate and MDA during storage, and delay cherry tomatoes hardness, soluble solids content, vitamin C content and organic acid content decline, and also has a better sensory evaluation. Therefore, carrageenan coating material has better effects in the preservation of cherry tomatoes.