EFFECTS OF AGARO-OLIGOSACCHARIDE TREATMENT ON POSTHARVEST QUALITY OF CHERRY TOMATOES DURING COLD STORAGE

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.