Preservation Effect of Compound Coating Treatment on Cherry Tomatoes during Storage Time

To explore the preservation effect of compound coating treatment(chitosan,protein and lipid compound coating),cherry tomatoes were coated with 1% chitosan(CTS)and 5% soybean protein isolate(SPI)at a ratio of 2:1 (V:V)with 0.2% stearic acid(SA)or 0.2% palmitic acid(PA),respectively.Results showed that the compound coating treatment could effectively inhibit the increasing of polygalacturonase(PG)and pectin methesterase(PE)activities,inhibit the decreasing of hardness and increasing of weight loss,maintain the higher lycopene content and the lower respiration intensity of cherry tomatoes during storage time. To some extent,the accumulation of malondialdehyde(MDA)as membrane lipid peroxidation products and the decrease of vitamin C were inhibited by compound coating treatment. Thus,the compound coating treatment could effectively keep the qualities of cherry tomatoes during storage time,and better preservation effect of compound coating in CTS/SPI/SA was found better than that CTS/SPI/PA.