Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

Olveira-Bouzas, Vanesa; Pita-Calvo, Consuelo; Vázquez‐Odériz, Ma Lourdes; Romero‐Rodríguez, Ma Ángeles

doi:10.1016/j.foodchem.2021.130309

Cited by 41 publications

(17 citation statements)

References 35 publications

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“…The severity of CI in tomatoes is correlated with the rate of ionic leakage in tissue as well as permeability of cell membrane (Aghdam et al., 2014; Biswas et al., 2016). To overcome the short shelf‐life of tomato, numerous postharvest management techniques, such as hypobaric, controlled atmospheric (CA) storage, modified atmospheric packaging, and edible coatings, are extensively studied (Olveira‐Bouzas et al., 2021; Paulsen et al., 2019; Pristijono et al., 2017).…”

Section: Overview Of Tomatomentioning

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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Section: Overview Of Tomatomentioning

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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“…The packaging of the peppers was carried out by the technicians of the agricultural company according to the MAP system developed by Olveira-Bouzas et al (2021) for tomatoes. Peppers were distributed in cardboard boxes (50 × 30 × 17 cm) which were placed on four pallets.…”

Section: Packaging Storage and Samplingmentioning

confidence: 99%

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

Olveira-Bouzas

Pita-Calvo

Romero‐Rodríguez

et al. 2022

Food Bioprocess Technol

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A modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observed.

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“…It was observed that when the tomato juice agar was used for inoculum cultivation, the enzymatic activity of QAT_7AC was significantly higher (519.3 U/mL) in submerged fermentation, when compared to the inoculum grown in potato dextrose agar (434.9 U/mL). This fact can be explained by the complex composition of tomatoes, which are a rich source of ascorbic acid, potassium, folic acid, phenolic and carotenoid compounds such as lycopene (Rattanavipanon et al, 2021;Oliveira-Bouzas et al, 2021;Vélez-Terreros et al, 2021). Therefore, the use of tomatoes in culture media used in the preparation of inoculum should be better studied, since the most commonly used culture medium is PDA (Banhos et al, 2014;Ferreira et al, 2015;Batista et al, 2018;Sopalun & Iamtham, 2020;Nascimento et al, 2020).…”

Section: Improvement Of Lipase Production By the Fungus Qat_7acmentioning

confidence: 99%

Lipase production from Aniba canelilla endophytic fungi, characterization and application of the enzymatic extract

Matias

Rodrigues²,

Procópio³

et al. 2022

RSD

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Endophytic fungi (EF) have a notable capacity to produce active molecules of industrial importance, such as hydrolytic enzymes. In this study we investigated the production of lipase by EFs isolated from the Amazonian species Aniba canelilla (Lauraceae), characterized the enzymatic extract obtained from the most promising fungus, and applied the lipolytic extract as a biocatalyst in the transesterification reaction for biodiesel production. The fungi were submitted to enzymatic screening in solid medium and in submerged fermentation to assess their lipase production. A total of 292 fungi were tested in solid media. Lipolytic activity was detected in 74% of the fungi cultivated in liquid media, 18 of which showing promising enzymatic production. The best lipase producer, Endomelanconiopsis endophytica QAT_7AC, was identified by sequencing of the ITS region. After adjusting the bioprocess conditions, E. endophytica QAT_7AC produced 2,415.5 U/mL of lipase after 72 h. The enzymatic extract showed higher lipolytic activity under pH 8.0 and 40 oC. The extract was applied as a biocatalyst in a transesterification reaction performed at 40 oC, with ethanol and waste cooking oil (3:1). The biodiesel yield was found to be 87% after 2 h rection when the fungal enzyme was used and 89% with the commercial biocatalyst. The endophytic fungi isolated from A. canelilla proved themselves to be biotechnologically relevant, as they can be explored as potential producers of lipases. The lipolytic extract can be applied in the synthesis of biodiesel using waste cooking oil.

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Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

Cited by 41 publications

References 35 publications

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

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

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

Lipase production from Aniba canelilla endophytic fungi, characterization and application of the enzymatic extract

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