Author:
Chang Xiyuan,Wang Guoqiang,Chang Xiguang,Zhao Xin,Feng Xiaoguang,Chen Xiangning
Abstract
Abstract
In this study, cherry tomatoes were selected as research objects, and the characteristics of sensory indicators, nutrition indicators, physiological and biochemical indicators, microbial indicators and harmful chemical substances were selected during the shelf life. Finally, the key evaluation indicators and indicators were determined by SPSS software analysis. The establishment of a cherry tomato quality evaluation system provides a theoretical basis for extending the shelf life of cherry tomatoes. The evaluation system was as follows: principal component 1=-0.472578778 sensory +0.451205869 total colony +0.453105683 weight loss rate -0.434582494 hardness +0.422708656 lycopene. This study has positive significance on the preservation of cherry tomato.
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