Abstract
Owing to their good solubility and film-forming properties, phenolic acid-g-chitosan derivatives can be used for preservation of fruits and vegetables. However, the chemical synthesis used for the preparation of these derivatives poses a great challenge to food safety. In this study, a method involving horseradish peroxidase catalysis was used to prepare a gallic acid-g-chitosan derivative. The grafting mechanism was studied. Then, the derivative's ability to scavenge free radicals and its preserving application in cherry tomatoes were evaluated. The results indicated that the reaction for horseradish peroxidase catalysis occurred between the amino group of chitosan and the carboxyl group of gallic acid. After enzymatic grafting, the gallic acid-g-chitosan derivative possessed excellent antioxidant abilities in scavenging DPPH, hydroxyl, and superoxide anion radicals. When the derivative was used for the preservation of cherry tomatoes, the results showed that it could effectively protect the ascorbate-glutathione cycle and antioxidant enzyme system of cherry tomatoes and inhibit enzymatic browning. In addition, since this derivative delayed the postharvest senescence of cherry tomatoes, the aroma compounds remain relatively constant throughout the storage period.