Abstract:The microwave-assisted chemical reduction method was used for the nano-silver to yield a coating. The coating was used to treat cherry tomato. The treated cherry tomato during storage was periodically measured in order to investigate its fresh-keeping effect. The results showed that nano-silver exhibited the best fresh-keeping effect on cherry tomato. Compared to uncoated ones, its hardness was enhanced by 40%, the contents of soluble solids and Vc were lower than uncoated ones nearly doubled after 15 days of storage. Through the sensory evaluation, the nano-silver treatment could significantly reduce the rotting rate of cherry tomato, prolong its shelf-life and maintain the sensory quality of cherry tomato during storage.
