Effect of Edible Coatings, Storage Time and Maturity Stage on Overall Quality of Tomato Fruits

Dávila-Aviña, Jorge; Villa-Rodríguez, José A.; Cruz-Valenzuela, Reynaldo; Rodríguez-Armenta, Mariana; Espino-Díaz, Miguel; Ayala-Zavala, J. Fernando; Olivas, Guadalupe I.; Heredia, J. Basilio; González‐Aguilar, Gustavo A.

doi:10.3844/ajabssp.2011.162.171

Cited by 40 publications

(32 citation statements)

References 33 publications

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“…Phenolic and flavonoid compounds are secondary metabolites in plants with the ability to protect human body tissue against oxidative attacks (Romanazzi et al 2002). However, even when the use of mineral oil and carnauba edible coatings modifies the metabolism of tomato with positive effects on the organoleptic quality of the fruit (Dávila-Aviña et al 2011), there is a stress that alters the production of secondary metabolites, as found in this study.…”

Section: Total Phenols and Flavonoidssupporting

confidence: 52%

“…Samples were washed using chlorinated water (200 ppm) for 2 min and then left to dry at room temperature for 1 h. Fruit samples were classified according to their size, uniformity and maturity stage (2 and 4). At stage 2 (i.e., "breaker"), fruits showed less than 10 % green color, while at stage 4 (i.e., "pink"), fruits showed a color other than green on less than 30-60 % of the surface of the whole fruit (Dávila-Aviña et al 2011). …”

Section: Plant Materialsmentioning

confidence: 99%

“…Some edible coatings, such as chitosan have antibrowning characteristics and can maintain tissue firmness and reduce microbial decay in harvested tomato fruits for extended periods (Liu et al 2007). Dávila-Aviña et al (2011) evaluated the effect of carnauba and mineral oil coatings on the postharvest quality of tomato fruits and their results show that respiration rate, color, weight loss and enzyme activity were positively affected by mineral oil coating in two maturity stages, concluding that mineral oil coating could be a good alternative to preserve the quality and extend the postharvest life of tomato fruit.…”

Section: Introductionmentioning

confidence: 99%

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Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

et al. 2012

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This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10°C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.

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Section: Total Phenols and Flavonoidssupporting

confidence: 52%

Section: Plant Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

et al. 2012

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“…The correlation between enzymatic activity and firmness loss has been evaluated by Dávila‐Aviña et al (), on tomatoes coated with carnauba wax and mineral oil, they reported a reduction in pectin‐methylesterase activity with simultaneous lowering on the firmness decay in coated samples when compared to uncoated ones.…”

Section: Resultsmentioning

confidence: 99%

Effect of chitosan coating enriched with pequi (Caryocar brasilienseCamb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentumMill.) during storage

Breda

Morgado

Assis

et al. 2017

J Food Process Preserv

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The effects of chitosan based edible coating enriched with pequi peel extract (PPE) on quality and safety of tomatoes stored at 22 °C for 16 days were investigated. The addition of PPE into chitosan matrix reduced in 22% the weight loss and in 50% the total color variation. Concerning firmness and yeast and mold counts, similar improvements were observed for chitosan and chitosan‐extract coatings, recording a delaying of the softening process in around 2 days and lowering in microbial counts to an estimated value of 1.5 × 103 CFU/g. The application of PPE alone showed effective in controlling fungal growth on tomatoes, by reducing in approximately 70% when compared to uncoated fruits. These results suggest that the combination of PPE with chitosan is suitable as an effective edible coating, improving fresh weight retention and reducing color change in tomatoes together with retaining the benefits of chitosan in delaying fungal growth. Practical applications Fungal diseases are one of the most common causes of tomatoes losses, making necessary the use of fungicides. Pequi peel extract has antifungal activity against some fungal pathogens of tomatoes and can be incorporated into chitosan‐based edible coatings in order to avoid the development of fungal diseases and maintain the parameters related to quality during postharvest storage.

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“…The amount of weight loss in strawberry fruit with 2% chitosan coating caused by the loss of water in strawberries. Meanwhile, in strawberries with 3% coat kitoasan there is a thicker layer of barrier that protects the fruit so it can suppress the evaporation of water content in strawberries [8]. This can be compared also with strawberry control (without coating) which experienced the greatest weight loss rate.…”

Section: Weight Lossmentioning

confidence: 99%

Edible Coating from Green Tea Extract and Chitosan to Preserve Strawberry (Fragaria vesca L.)

et al. 2018

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Abstract. Food quality is an important factor in food sector. One way to increase the quality of food is by applying edible coating to slow down the degradation of foods quality. Combination of chitosan and green tea extract is one of the types of edible coating which many function as food preservative Green tea extract is chosen because of its high antioxidant contents. The goal of this research is to make a film from the composite of chitosan and green tea extract as a food coating and to observe the effect of chitosan concentration and the addition of green tea extract to the phenolic contents and antioxidant activity of the film. Moreover, this research also aims to apply chitosan film and green tea extract to foods, especially strawberries, and observing the effect of chitosan concentration and the addition of green tea extract to the shrinking of the fruit's weight as well as its antimicrobial activities. Strawberries were coated with five different coating formula including one set as blank (uncoated fruit). The result of this research showed that the increasing of chitosan concentration and the volume of green tea extract addition also increase the antioxidant activity on the film. The phenolic contents on the green tea extract addition will also increase its phenolic contents as well. However, the increasing number of chitosan concentration can reduce the phenolic content on the film. Meanwhile, during the application to strawberries, it is found that 3% chitosan concentration which is combined with the addition of 2.5% green tea extract will minimize the shrinking of the fruit's weight. Also 3% chitosan concentration will give a better antimicrobial activity. In the other side the addition of green tea extract will increase antioxidant activity, the addition of green tea extract also causing a decrease in antimicrobial activity. INTRODUCTIONEdible film is a thin layer of a material that can be consumed and placed between products. Edible films can be either their own sheets or for coatings on food [4,17,21]. This layer serves to protect food products from mechanical damage by reducing the transmission of water vapor, smell, and fat. Edible coatings can be made from materials capable of forming a layer [4,23]. One of the materials that can be used as raw material for edible coating is chitosan Chitosan can be used as a basic material for edible coating because it is one of the non-toxic and edible materials. The advantages compared to other materials are chitosan has a positive amine group that makes it able to form a good layer and its antimicrobial properties [4,17].In edible coatings of chitosan can be added with other additives. One of them is by adding green tea extract. Green tea is known to contain many polyphenolic compounds. Polyphenol compounds are known to function as excellent antioxidants. Therefore, green tea extract will give its own value when added in the manufacture of edible coating. The purpose of this research is (1) Making edible coating of combination of chitosan and green tea ext...

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Effect of Edible Coatings, Storage Time and Maturity Stage on Overall Quality of Tomato Fruits

Cited by 40 publications

References 33 publications

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Effect of chitosan coating enriched with pequi (Caryocar brasilienseCamb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentumMill.) during storage

Edible Coating from Green Tea Extract and Chitosan to Preserve Strawberry (Fragaria vesca L.)

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