Effects of preharvest applications of natural antimicrobial products on tomato fruit decay and quality during long-term storage

Migliori, C.; Salvati, Luca; Cesare, L. F. Di; Scalzo, Roberto Lo; Parisi, Mario

doi:10.1016/j.scienta.2017.04.030

Cited by 39 publications

(29 citation statements)

References 61 publications

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“…TA is related to the organic acid contents in tomato fruits, mainly citric acid and ascorbic acid [ 26 , 35 ]. TA decreased in all coated tomatoes during the storage at low temperatures ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…For example, studies using coatings of chitosan–essential oils of (lemongrass) or Thyme essential oil in combination with propolis were reported efficient in delaying the growth of R. stolonifer and preserving the quality of fresh tomato ( Lycopersicon esculentum Mill.) fruit at room temperature (25 °C) storage [ 25 , 26 ]. In the same way, chitosan combination with starch demonstrated an excellent effect in weight loss and firmness conservation without microbial infection at room temperature [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although several chitosan-essential oil strategies have been reported to control fungal decay of tomatoes, many of them were applied during preharvest stages, with severe complications in the growth of the tree leaves. On the other hand, few studies have been addressed during the postharvest stage directly [21][22][23][24][25][26]. However, some of them were applied to cherry tomatoes, and others did not show complete fungal inhibition.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

et al. 2020

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The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 μm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 μL/mL of RGEO. The coatings, including 10 and 15 μL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto”.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

et al. 2020

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“…Chitosan was demonstrated to have good antibacterial and film‐forming effects. There are numerous publications on preservation using chitosan (Benhabiles et al, ; Chen, Cai, Chen, Peng, & Wan, ; Gao, Kan, Chen, et al, ; Gao, Kan, Wan, et al, ; Migliori, Salvati, Cesare, Lo Scalzo, & Parisi, ); however, there are only a few studies on preservation using CMC. Therefore, we decided to study the preservation properties of CMC.…”

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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“…The dry matter (DM%), de ned as the fruit dry weight (DW)/fruit fresh weight (FW)*100 [70][71][72] is also calculated for plant organs to evaluate the overall plant biomass production in response to an abiotic stress as in the case of soil nickel.…”

Section: Discussionmentioning

confidence: 99%

Tomato (Solanum Lycopersicum L.) Response to Nickel Stress: Bioavailability, Accumulation and Allergenicity

Roccotiello

Nicosia

Pierdonà

et al. 2021

Preprint

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Vegetables represent a major source of Ni exposure. Environmental contamination and cultural practices can increase Ni amount in tomato posing significant risk for human health. This work assesses the tomato (Solanum lycopersicum L.) response to Ni on the agronomic yield of fruits and the related production of allergens.Two cultivars were grown in pots amended with Ni 0, 30, 60, 120, and 300 mg kg-1, respectively. XRF and ICP-MS analyses highlighted the direct increase of fruit Ni content respect to soil Ni, maintaining a stable biomass. Leaf water content increased at Ni 300 mg kg-1. Total protein content and individual allergenic components were investigated using biochemical (RP-HPLC and N-terminal amino acid sequencing) and immunological (inhibition tests of IgE binding by SPHIAa assay on the FABER® testing system) methodologies. Ni affected the fruit tissue concentration of pathogenesis-related proteins and relevant allergens (LTP, profilin, Bet v 1-like protein and TLP). This study elucidates for the first time that tomato reacts to exogenous Ni uptaking metal while changing its allergenic profiles, with potential double increasing of exposure risks for consumers. This evidence highlighted the importance of adequate choice of low-Ni tomato cultivars and practices to avoid Ni uptake by potentially contaminated matrices.

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Effects of preharvest applications of natural antimicrobial products on tomato fruit decay and quality during long-term storage

Cited by 39 publications

References 61 publications

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Tomato (Solanum Lycopersicum L.) Response to Nickel Stress: Bioavailability, Accumulation and Allergenicity

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