Abstract:

In order to explore the effect of yeast saccharide treatment on chilling injury and physiological quality of cherry tomatoes，0.1，0.5，1.0 and 3.0 g · L-1 yeast saccharide were used to soak cherry tomatoes for 20 min. Then，samples were packed in polyethylene plastic bag（unsealed）and stored at the conditions of（2 ± 1）℃ and RH 85%–95%. The results showed that yeast saccharide was effective for restraining the chilling injury，slowing down the decline of quality indexes and improving the activity of antioxidant enzyme system. During storage，cherry tomatoes treated with 0.5 g · L-1 yeast saccharide was optimum，according to physiological quality and chilling injury index.

Key words: cherry tomato, yeast saccharide, chilling injury, physiological quality