Study On The Quality Evaluation Index Of Low Sugar Preserved Cherry Tomato

Cherry tomato is a nutritious,tasty and well-loved fruit.The cherry tomato can be made of low sugar preserved fruit.Preserved cherry tomato can not only preserves nutrients of cherry tomato,prolong the retention period of cherry tomato,but also increases the economic value of cherry tomatoes and increases the income of fruit growers.Therefore,cherry tomato was used as the research object.Firstly,the changes of water content and mechanical properties of cherry tomato were studied during storage.Secondly,under the normal temperature and pressure,the cherry tomato was made into the preserved fruit,and the optimal production process was found and the correlation between the sensory evaluation index and TPA,compression and shear test index was discussed.Last but not least,in the vacuum environment,cherry tomatoes were made into preserved fruit,and the correlation between sensory evaluation index and compression,shear,stress relaxation test indexes was studied,and the quality evaluation indexes of low sugar preserved cherry tomato were compared with two kinds of infiltration methods.The main results and conclusions are as follows:(1)The moisture content,rigidity and elastic modulus of fresh cherry tomatoe decreased with the storage time prolonged,and cherry tomatoe entered the aging period and became soft after two breathing jumps,so cherry tomatoe should be processed within 7 days of storage.(2)Under the normal temperature and normal pressure,the low suger preserved cherry tomato was made with different osmotic gradient and salt concentration.The results showed that the optimum technological parameters were the sugar permeability gradient of 20%?30%?40%?50%and salt content of 1%.There were significant correlations between hardness,adhesion,chewiness,elastic modulus and shear modulus and sensory evaluation after TPA,compression and shear tests were carried on preserved fruits.This can be better to replace the sensory evaluation index evaluation preserved cherry tomato quality.By using stepwise regression analysis,two linear regression equations with statistical significance(p<0.05)with TPA,compression and shear test as independent variables and sensory evaluation index were obtained.The equation coefficients were significant level.It can be used to predict the quality of low suger preserved fruit.(3)Under the vacuum environment,low suger preserved cherry tomato was made with different vacuum degree and temperature.The results showed that the vacuum degree had a significant effect on the sensory evaluation,compression,shear and stress relaxation test indexes of preserved fruit.The temperature had a significant effect on the sensory evaluation,compression and shear test indexes of preserved fruit.The stress relaxation curve of preserved cherry tomato was fitted,and the five-element Maxwell model was used to characterize the stress relaxation characteristics of preserved,fitting coefficient of R2 reached 0.987,the variation coefficient was 0.001%.The correlation between the sensory evaluation index and the compression,shear and stress relaxation test indexes was analyzed,and the sensory evaluation index was significantly correlated with the elastic modulus E,shear modulus G,balance elastic modulus Ee,stress relaxation time T1,T2,And the viscous coefficient ?1.At the same time,stepwise regression analysis was used to obtain the three regression equations,which were established by using the compressive,shear and stress relaxation test as the independent variables and the sensory evaluation index as the dependent variable.The coefficient R2 of the equation reached 0.927,0.981 and 0.940.The regression equation coefficient reached a significant level.It can be used to predict the quality of preserved fruit.(4)By comparing the quality evaluation index of low suger preserved cherry tomato under normal temperature,pressure and vacuum environment.In the present study,the elastic modulus E and the shear modulus G can be used to evaluate the preserved fruits produced by different infiltration methods.The conclusion provides a theoretical basis for the establishment of quantitative evaluation index system for low sugar preserved fruit.