Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry

In order to extend the shelf life of Chinese cherries after harvest and explored the preservation effect of tartary buckwheat crude polysaccharide coating on Chinese cherries, fresh Chinese cherries were coated with different concentrations of crude tartary buckwheat polysaccharides, and stored in plastic packaging boxes at 4 ℃ for 6 d in this study. The physical, chemical, microbiological and sensory indicators of cherries during storage were measured to analyze the fresh-keeping effect of crude polysaccharide edible coating on Chinese cherry. The results showed that tartary buckwheat crude polysaccharide edible film preservation effectively reduced the weight loss rate of Chinese cherries after harvesting (<3%), and the soluble solids, titratable acidity, vitamin C and total phenol contents were respectively maintained at 87%, 60%, 40% and 44% of the fresh harvest cherries on the 6th day of storage. Meanwhile, crude tartary buckwheat polysaccharides delayed the deterioration of fruit hardness and color, and inhibited proliferation of bacteria, mold, and yeast with the total number of colonies was <7 lg CFU/g, and the total number of molds and yeasts <6.2 lg CFU/g. The fresh-keeping effect of 0.4% and 0.8% tartary buckwheat crude polysaccharide on Chinese cherries was equivalent to the same concentration of chitosan, and the fresh-keeping period was extended to 4 days, while 1.2% tartary buckwheat crude polysaccharide significantly increased the fresh-keeping period of cherries to 5 d. Tartary buckwheat crude polysaccharide coating treatment can be used as an effective way to preserve the freshness of Chinese cherries after harvest.