Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes

WU Jiu-lin; LIU Hui; WANG Shuang; GE Shang-ying; CHEN Shan-fei; WANG Jian-hua; ZHANG Qi-qing

doi:10.13386/j.issn1002-0306.2014.22.060

WU Jiu-lin, LIU Hui, WANG Shuang, GE Shang-ying, CHEN Shan-fei, WANG Jian-hua, ZHANG Qi-qing. Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes[J]. Science and Technology of Food Industry, 2014, (22): 313-316. DOI: 10.13386/j.issn1002-0306.2014.22.060

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Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes

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Fish collagen coating and collagen/green tea extract (GTE) coating were prepared with silver carp skin collagen and GTE, which were used to investigate the preservation effects on cherry tomatoes. The rate of water-loss and decay, titratable acid, browning, activity of polyphenol oxidase and polyphenol were measured.Results showed that edible film coating treatment could decrease the rate of water-loss and decay, prevent browning and the activity of polyphenol oxidase, lower the loss of titratable acid and polyphenol. Thus, the collagen/GTE coating had good preservation effect on cherry tomatoes.

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Science and Technology of Food Industry

Study on the preservation effects of fish collagen/GTE edible coating on cherry tomatoes

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