Effects of Agaro-Oligosaccharide Treatment on Postharvest Quality of Cherry Tomatoes during Cold Storage

Abstract

This study investigated the effects of agaro-oligosaccharide treatment on the postharvest quality and biochemical changes of cherry tomatoes (Lycopersicon esculentum Var. cerasiforme). Harvested cherry tomatoes were coated with different concentrations of agaro-oligosaccharides and stored at 12 ± 1C and 80–85% humidity. Sound fruit rate and weight loss, respiration intensity, firmness, titratable acid, total sugar and vitamin C content during cold storage were determined. The sound fruit ratio of cherry tomatoes treated with 160 and 120 mg/kg agaro-oligosaccharides reached 91 and 90%, respectively, after 14 days of storage at 12 ± 1C, whereas that of the control was only 63%. Agaro-oligosaccharide treatment reduced the consumption of fruit weight, titratable acid and vitamin C contents of cherry tomatoes. In addition, the respiratory peak was delayed and reduced, and fruit firmness was preserved after storage. Scanning electron microscope studies revealed that agaro-oligosaccharides form thin protective films on cherry tomato surfaces. Taken together, our results show that agaro-oligosaccharide coating can efficiently increase the edible quality and extend the shelf life of cherry tomatoes. Practical Applications Cherry tomato is favored by consumers worldwide for its high nutritional value. However, cherry tomato is perishable during postharvest period and has a short shelf life. Significant efforts have been made to improve existing methods of cherry tomato preservation. This paper reports on the effect of an edible coating of agaro-oligosaccharides on the quality and shelf life of cherry tomato. Agaro-oligosaccharides are easily prepared by enzymolysis and have no toxicity to humans. Our results indicate that agaro-oligosaccharide is an ideal material for the preservation of postharvest cherry tomato.