Effects of Different Packaging Methods on Quality of Cherry Tomatoes

QIAN Jing; ZHAO Liqun; MAN Jie; ZHENG Lijing; WEI Qiang; LI Dongli; LI Wei

doi:10.19554/j.cnki.1001-3563.2024.15.013

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Packaging Engineering ›› 2024 ›› Issue (15) : 116-122. DOI: 10.19554/j.cnki.1001-3563.2024.15.013

Effects of Different Packaging Methods on Quality of Cherry Tomatoes

QIAN Jing¹, ZHAO Liqun¹, MAN Jie¹, ZHENG Lijing¹, WEI Qiang¹, LI Wei¹, LI Dongli²

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Abstract

The work aims to study the effects of different packaging methods on the quality of cherry tomatoes at room temperature. The millennium cherry tomatoes were selected as experimental materials and were packaged with three packaging methods, including ordinary punched plastic boxes (for control), functional fresh-keeping bags and 1-MCP combined with functional fresh-keeping bags. The qualities of the fruits hardness, soluble solids, glucose, fructose, vitamin C and other indicators were analyzed for selecting suitable packaging methods for cherry tomatoes. The results showed that, functional fresh-keeping bags and 1-MCP combined functional fresh-keeping bags had certain fresh-keeping ability compared with the control. Furthermore, 1-MCP combined functional fresh-keeping bags showed better fresh-keeping effects, which could regulate the gas composition in bags, delay the decline of soluble sugar, soluble solids and titratable acid content in the late stage of storage (6-8 d), increase the content of vitamin C at the prestorage period (2-4 d), and maintain the fruit quality. Therefore, 1-MCP combined with functional fresh-keeping bags is more suitable for cherry tomatoes, which could keep higher quality of fruits.

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QIAN Jing, ZHAO Liqun, MAN Jie, ZHENG Lijing, WEI Qiang, LI Dongli, LI Wei. Effects of Different Packaging Methods on Quality of Cherry Tomatoes[J]. Packaging Engineering. 2024(15): 116-122 https://doi.org/10.19554/j.cnki.1001-3563.2024.15.013