Study On The Technology Of Cherry Tomatoes Preservation At Room Temperature

Cherry tomatoes prone to rot and reduce its commodity value and edible value because of the larger water content and thin skin.At present,the low temperature preservation is often used in the existing methods for fruits and vegetables.The low temperature preservation keep the nutritional value of cherry tomatoes in a certain extent,but the biggest drawback is the large energy consumption,high cost and the temperature imbalances of the cold chain transport link.This theme used the technology of Coating、Calcium treatment and modified atmosphere package for Cherry tomatoes at room temperature.To achieve the purpose of reducing energy consumption and transportation cost.At the same time,through the optimization of coating films,not only to energy conservation and emissions reduction,also can better save the quality.This test used coating preservation,handling of calcium chloride and spontaneous gas packaging technology to explore the normal temperature preservation of cherry tomatoes.The evaluation index was made for an analysis,such as the changes of weight loss rate,rot rate,hardness,organoleptic quality,vitamin C content,soluble solids,titratable acid content,reducing sugar content,cell membrane permeability,chromatic aberration and the Changing tendencies of volume fraction of O2,CO2.Got the better preservation methods for cherry tomatoes at room temperature storage.This test used cherry tomatoes as testing material with the different concentration edible storage coating films,including chitosan of 0.5%-1.5%,sodium alginate of 1%-2.5% and xanthan gum of 3-9 g/L.The results showed that the film could inhibit respiration and ethylene synthesis of cherry tomatoes to some certain extent,delay the decline of the ripening and senescence of cherry tomatoes.By the single factor experiment method,response surface methodology(RSM)was employed to optimize the best concentration of film coating,The optimal parameters were as follows: chitosan of 1%,sodium alginate of 1.5%,xanthan gum of 9 g/L.The results showed that those factors have great impact on cherry tomatoes.And the results were as follows: sensory comprehensive score of 9 for cherry tomatoes,preserve time for 30 days.With the concentration of 1.5% calcium chloride solution for cherry tomatoes,it was beneficial to lessen the weight loss rate and rotting rate,To some extent,the contents of soluble solids,reducing sugar and vitamin C were effectively maintained.PE bag with 30μm thickness had the best storage effect and was suitable for fresh-keeping of Cherry Tomatoes.Kept the appropriate concentration and high relative humidity of the gas in the bags.And reduced the water loss of cherry tomatoes.The test maximum kept the nutritional value and commodity value of cherry tomatoes.And properly solved the problem of the deterioration in the process of transportation,saved the energy consumption of cold chain transport links and cost,and provided technical support for long-term storage of cherry tomatoes.