Study on the preservation of cherry tomato with clove oil

The inhibitory efficacy of fungi and physiological effect of clove oil on postharvest cherry tomato was studied in this paper. The results showed that clove oil could effectively inhibit the growth of root mold, as well as gray mold, and it also could induce the rise of POD, PPO, and CAT activity. Clove oil treatment could reduce fruit rot index, the best treatment concentration was 120μL/L, after 19d storage the decay index was lower than the control by 70. 6%. Compared with the control, there was no significant difference on the firmness, soluble solids content, titratable acid and colour of cherry tomatoes treated by clove oil after 19 days at 20℃.