Effect of Leaf Extract from Lycium barbarum on Preservation of Cherry Tomato Fruit

The preservation of cherry tomatoes is a challenge for farmers, sellers, and processors. In recent years, natural extracts plants have been increasingly used the fruits vegetables. this study, we investigated effect treatment with goji berry (Lycium barbarum) leaf extract on postharvest freshness tomatoes, determined active ingredients, antioxidant capacity, antifungal activity extract. Goji were tested at different concentrations (0.2–1.0 g/L) to assess their effects preserving 5 °C 20 °C. was rich in polysaccharides, saponins, polyphenols, other ingredients (1.11–45.83 mg/g), capacity outstanding. Treatments 0.2, 0.4, 0.6 g/L helped preserve tomato fruit, where 0.4 most effective, followed by 0.2 g/L. However, 0.8 1.0 had no effect. Treatment effectively reduced loss quality fruit. This maintained firmness color levels nutrients such as vitamin C, total acids, soluble solids. next effective doses Cherry treated could be stored 21 days 35 Compared control groups distilled water treatment, storage period extended 3–6 7–14 results obtained study provide theoretical basis extending using development preservatives well enhancing utilization germplasm resources.