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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Effect of Astragalus polysaccharides on fruit quality of cherry tomato

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黄芪多糖对樱桃番茄果实品质的影响

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Nov.2025, Vol.48 No.11: 1515-1519

DOI: 10.3969/j.issn.1003-5060.2025.11.012

Authors

TANG Xiaofeng, XU Juan, SONG Qianqian, LIU Zhouyuan

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: This paper studied the preservation effect of 1% Astragalus polysaccharides on cherry tomato, using cherry tomato as the main raw material. The indexes of cherry tomato, such as decay index, weight loss rate, hardness, pH value, total soluble solids (TSS), titratable acid (TA), anthocyanin, lycopene, soluble sugar and soluble protein, were measured at room temperature. The results showed that the treatment of cherry tomato with 1% Astragalus polysaccharide significantly inhibited the rise of fruit decay index and weight loss rate, and reduced the loss of TA, anthocyanin and soluble protein. In summary, the treatment of Astragalus polysaccharides inhibits the deepening of cherry tomato decay, significantly improves the storage quality of the fruit, and extends its shelf life.

Keywords: cherry tomato; Astragalus polysaccharides; storage quality; decay index

作者信息

唐晓凤，徐娟，宋茜茜，刘周圆

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章以樱桃番茄为研究对象, 分析质量分数为 1% 的黄芪多糖对樱桃番茄的保鲜效果。在常温下测定樱桃番茄的腐烂指数、质量损失率、硬度、pH 值、可溶性固形物（total soluble solids, TSS）、可滴定酸（titratable acid, TA）、花青素、番茄红素、可溶性糖以及可溶性蛋白等指标。结果表明, 采用 1% 的黄芪多糖处理樱桃番茄后, 显著抑制果实腐烂指数和质量损失率的上升, 减少 TA、花青素、可溶性蛋白的损失。综上所述, 黄芪多糖的处理抑制樱桃番茄腐烂程度的加深, 显著提高了果实的贮藏品质, 延长了其保质期。

关键词: 樱桃番茄；黄芪多糖；贮藏品质；腐烂指数

Funding

安徽省自然科学基金资助项目（2208085MC66）

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