The effects of edible coatings based on sodium alginate with 'Baozhu' pear chitinase on the quality of cherry tomatoes during refrigerated storage were evaluated. Cherry tomatoes inoculated with Fusarium oxysporum were coated and stored up to 21 days. All coatings with the chitinase significantly reduced F. oxysporum proliferation on cherry tomatoes during storage and extended the shelf life of cherry tomatoes effectively (p < .05). Results showed that alginate coatings with the chitinase could prevent weight loss, maintain firmness, and slow down the changes of titratable acidity and vitamin C (p < .05) in a dose-dependent manner. However, no significant differences were observed between T3 (1% alginate/0.15% 'Baozhu' pear chitinase/1% glycerin) and T4 (1% sodium alginate/0.3% 'Baozhu' pear chitinase/1% glycerin) (p > .05). Overall, alginate coating with 0.15% 'Baozhu' pear chitinase could be a promising method to maintain the quality of cherry tomatoes.
Keywords: Fusarium oxysporum; cherry tomatoes; edible coatings; sodium alginate; ʻBaozhuʼ pear chitinase.
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