Effectiveness of incorporating citric acid in cassava starch edible coatings to preserve quality of Martha tomatoes

Ambarsari, Indrie; Oktaningrum, Gama Noor; Endrasari, Retno

doi:10.1088/1755-1315/102/1/012073

Cited by 2 publications

(3 citation statements)

References 29 publications

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“…Praseptiangga et al (2017) observed the effectiveness of the edible coating of cassava starch with lemon grass essential oil (1%) on papaya quality. Ambarsari et al (2018) found that the incorporation of cassava starch at concentrations of 1, 2 and 3% with citric acid at concentrations of 0.5 and 1.0% prolongs the quality and shelf life of tomato fruits. A coating based on cassava starch and chitosan at 50% inhibits the mycelial growth of Colletotrichum isolates and maintains the quality of mango tree fruits (Oliveira et al, 2017b).…”

Section: Discussionmentioning

confidence: 98%

Postharvest control of anthracnose in avocado with cassava starch and corn starch films

et al. 2022

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The objective of this study was to evaluate the effect of cassava starch and corn starch films on the control of anthracnose in avocado. The fruits were inoculated with conidia suspension and were then immersed in solutions with cassava starch and corn starch alone or in combination at concentrations of 1, 2, 3 and 4% under curative and preventive methods. The variables analysed included mean damaged area, area under the disease progress curve (AUDPC) and fruit fresh weight. Under the curative method, the mean damaged area and AUDPC were reduced in fruits treated with 1% and 4% cassava starch and 1% corn starch. Under the preventive method, fruits treated with 2% cassava starch or 2% corn starch alone resulted in reduced mean damaged area and AUDPC. The combinations of cassava starch and corn starch at 2, 3, and 4% were effective in reducing the mean damaged area and AUDPC under curative control. Under the preventive method, the combinations of cassava starch and corn starch at 2 and 3% reduced the AUDPC, and the mean damaged area was decreased with both starches at 3%. Scanning electron microscopy images revealed a layer of protective film on the fruit's surface that probably prevented the pathogen from penetrating. In addition, there was deformation of hyphae promoted by the action of the films.

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Section: Discussionmentioning

confidence: 98%

Postharvest control of anthracnose in avocado with cassava starch and corn starch films

et al. 2022

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“…The use of organic acids, such as acetic and citric acid solutions, as a disinfectant during the washing of tomato is well documented. Previous research have shown the potential addition of organic acid and plant extracts for reducing the spoilage and maintaining the quality of tomato during storage (Ambarsari et al., 2018; Taher et al., 2020; Ruiz‐Martínez et al., 2020; Kumar et al., 2021a). The mode of action of organic acid is based on the ability of converting into undissociated form which can easily penetrate inside the cell membrane of microorganism, leading to cell death by changing the polarity and permeability of cell membrane (Dehghani et al., 2018).…”

Section: Edible Coatingsmentioning

confidence: 99%

“…Bioactive compounds added into the edible coating are the non‐nutritive components that are extracted either from plants, animals, microorganisms, or marine organisms (Chen et al., 2021; Quirós‐Sauceda et al., 2014). The bioactive substances used in coating of tomatoes are mainly polyphenols (Andrijanto et al., 2020), organic acids (citric, ascorbic, acetic acid, benzoic acid) (Ambarsari et al., 2018; Jin & Gurtler, 2012), bacteroicins (nisin, netamycin) (Yang et al., 2019), ethanolic and aqueous extracts of plant parts (Kumar & Neeraj, 2019; Ruiz‐Martínez et al., 2020; Taher et al., 2020), and EOs extracted from plants sources (Peralta‐Ruiz et al., 2020; Tzortzakis et al., 2019). The incorporation of natural active ingredients, such as plant extracts and EOs in edible coatings, is an emerging trend for shelf‐life extension of tomato.…”

Section: Edible Coatingsmentioning

confidence: 99%

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

Yadav

Kumar

Upadhyay‬

et al. 2022

Journal of Food Science

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Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses.Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

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Effectiveness of incorporating citric acid in cassava starch edible coatings to preserve quality of Martha tomatoes

Cited by 2 publications

References 29 publications

Postharvest control of anthracnose in avocado with cassava starch and corn starch films

Postharvest control of anthracnose in avocado with cassava starch and corn starch films

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

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