Abstract:

The processes of hardening with color protection, vacuum dipping sugar were used to preserve the quality of cherry tomato. Results showed that the best quality of products with look and taste better cherry tomato preserves were abstained through 1% citric acid solution with color protection, 2% δ-gluconic acid lactone immersion hardening, 6g/kg alginate syrup shaped handle secured, in a vacuum to 0.09 MPa, sugar solution temperature was 55 ℃, sugar soaking time of 80 min, dried under 65 ℃, 12 h.