Enzymatic treatment to improve permeability and quality of cherry tomatoes for production of dried products.

This study revealed for the first time that a mixed enzymatic treatment consisting of cutinase, pectinase, and cellulase could effectively degrade the cuticle, enhance the pericarp permeability, and improve the quality of cherry tomatoes, with the advantages of being mildly controllable and environmentally friendly, providing a new strategy for the processing of dried cherry tomatoes. This article is protected by copyright. All rights reserved.