Effect of rosemary and green tea extracts on qualities of tomato fragrant sauce at 25℃

The rosemary and green tea extracts were added into the tomato fragrant sauce at level of 0.1 g/kg( RE0.1) and0.25 g/kg( RE0.25),and 0.05 g / kg( GT0.05) and 0.1 g/kg( GT0.1),respectively. The qualities of the tomato fragrant sauce were evaluated during the storage at 25 ℃ for 15 d. The green tea extract showed no inhibition on the growth of the microorganism.The shelf life of GT0.05 and GT0.1 were 5 d and 8 d.The rosemary extract inhibited growth of the microorganism with the shelf life of 15 d at least.Moreover,the RE0.25 showed no influence on the flavor of the tomato fragrant sauce in 8 d,while the RE0.1 hold the flavor,p H,and salt of the tomato fragrant sauce in 15 d. Hence,the rosemary extract of 0.1 g/kg maintained the qualities of the tomato fragrant sauce,and extended the shelf life to 15 d.