Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature

Liu, Haoran; Meng, Fanliang; Chen, Shanshan; Yin, Tingting; Hu, Songshen; Shao, Zhiyong; Liu, Yuanyuan; Zhu, Changqing; Ye, Hongxia; Wang, Qiaomei

doi:10.1016/j.foodchem.2019.125069

Cited by 21 publications

(11 citation statements)

References 37 publications

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“…Exogenous applications of melatonin, sucrose and several plant hormone molecules such as ethylene, abscisic acid, brassinolide, and methyl jasmonate accelerate postharvest tomato fruit ripening [ 9 , 25 , 26 , 27 , 28 , 29 ]. In contrast, nitric oxide, ethanol and other plant hormones like gibberellic acid (GA 3 ) and salicylic acid have been demonstrated to delay tomato fruit ripening [ 2 , 30 , 31 , 32 ]. In this study, we found that RA, a natural polyphenol derived from the Rosmarinus plants, delayed fruit ripening and extended tomato fruit shelf life with less detrimental impacts on fruit quality.…”

Section: Discussionmentioning

confidence: 99%

Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Zhu

Sun

et al. 2021

Antioxidants

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Fruits are excellent sources of essential vitamins and health-boosting minerals. Recently, regulation of fruit ripening by both internal and external cues for the improvement of fruit quality and shelf life has received considerable attention. Rosmarinic acid (RA) is a kind of natural plant-derived polyphenol, widely used in the drug therapy and food industry due to its distinct physiological functions. However, the role of RA in plant growth and development, especially at the postharvest period of fruits, remains largely unknown. Here, we demonstrated that postharvest RA treatment delayed the ripening in tomato fruits. Exogenous application of RA decreased ripening-associated ethylene production and inhibited the fruit color change from green to red based on the decline in lycopene accumulation. We also found that the degradation of sucrose and malic acid during ripening was significantly suppressed in RA-treated tomato fruits. The results of metabolite profiling showed that RA application promoted the accumulation of multiple amino acids in tomato fruits, such as aspartic acid, serine, tyrosine, and proline. Meanwhile, RA application also strengthened the antioxidant system by increasing both the activity of antioxidant enzymes and the contents of reduced forms of antioxidants. These findings not only unveiled a novel function of RA in fruit ripening, but also indicated an attractive strategy to manage and improve shelf life, flavor, and sensory evolution of tomato fruits.

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Section: Discussionmentioning

confidence: 99%

Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Zhu

Sun

et al. 2021

Antioxidants

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“…The KMnO 4 transforms ethylene into acetate and ethanol. Cherry tomato treated with 0.1% (v/v) ethanol during storage resulted in elevated ascorbic acid, sucrose, and fructose contents, inhibited ripening, and improved sensorial quality [ 112 ]. The KMnO 4 -based technology has been reported to have a limited commercial application due to uncertainties on its effectiveness as postharvest tool and also concerns relating to health, environmental, and safety [ 113 ].…”

Section: Advances In Packaging Technologymentioning

confidence: 99%

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

Chisenga

Tolesa

Workneh

2020

International Journal of Food Science

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The environment and food safety are major areas of concern influencing the development of biodegradable packaging for partial replacement of petrochemical-based polymers. This review is aimed at updating the recent advances in biodegradable packaging material and the role of virtual technology and nanotechnology in the tomato supply chain. Some of the common biodegradable materials are gelatin, starch, chitosan, cellulose, and polylactic acid. The tensile strength, tear resistance, permeability, degradability, and solubility are some of the properties defining the selection and utilization of food packaging materials. Biodegradable films can be degraded in soil by microbial enzymatic actions and bioassimilation. Nanoparticles are incorporated into blended films to improve the performance of packaging materials. The prospects of the fourth industrial revolution can be realized with the use of virtual platforms such as sensor systems in authentification and traceability of food and packaging products. There is a research gap on the development of a hybrid sensor system unit that can integrate sampling headspace (SHS), detection unit, and data processing of big data for heterogeneous tomato-derived volatiles. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neutral network (ANN) are some of the common mathematical models for data interpretation of sensor systems.

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“…Application of ethanol by dipping is an economic and safe postharvest treatment technology. It has been shown to effectively improve storage life of table grapes, mainly by limiting postharvest rot development [22,23]. In addition, calcium is a secondary messenger that plays a positive role in regulating physiological functions and maintaining fruit storage quality [24,25].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Treatments on Physicochemical Characteristics of ‘Kyoho’ Grapes during Storage at Low Temperature

et al. 2022

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Low temperature storage is widely used to maintain the postharvest quality of table grape. However, grape clusters easily undergo deterioration without treatment during the storage time. The main goal of this study was to evaluate the effect of postharvest 1-methylcyclopropene (1-MCP), calcium chloride (1%) and ethanol (16%), and the combination of 1-MCP with calcium chloride and ethanol treatments on maintenance of quality of table grapes ‘Kyoho’ (Vitis vinifera × Vitis labrusca) under 5 °C and 0 °C storage. Changes in decay incidence, weight loss, rachis browning and quality indexes of grape clusters were investigated. The results were as follows: all treatments significantly reduced the decay incidence, weight loss, rachis browning at both low temperatures storage; 1-MCP had positive effect for reducing the decay incidence in early stage, but no effect in late stage; there are no significant variations of taste and color quality indexes under two low temperatures storage, regardless of the treatments. Overall findings suggested that the combination of 1-MCP with calcium chloride and ethanol treatment is suitable for short-term 0 °C storage, while for long-term 0 °C storage, calcium chloride (1%) and ethanol (16%) treatment should be selected.

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Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature

Cited by 21 publications

References 37 publications

Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Rosmarinic Acid Delays Tomato Fruit Ripening by Regulating Ripening-Associated Traits

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

Effects of Different Treatments on Physicochemical Characteristics of ‘Kyoho’ Grapes during Storage at Low Temperature

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