Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit.
a b s t r a c tEdible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and food preservatives with antifungal properties were formulated and evaluated on cherry tomatoes during cold storage. Selected food preservatives included: sodium methyl paraben (SMP), sodium ethyl paraben (SEP) and sodium benzoate (SB). Cherry tomatoes artificially inoculated with Alternaria alternata were coated and stored up to 21 d at 5 • C followed by 4 d of shelf-life at 20 • C. All antifungal coatings reduced the incidence and severity of alternaria black spot on inoculated cherry tomatoes, being the SB-based coating the most effective. Analytical and sensory fruit quality was evaluated on intact and cold-stored tomatoes. In contrast to coatings containing SMP or SEP, the SB-based coating was effective to reduce weight loss and respiration rate and maintain the firmness of coated cherry tomatoes. Peel color, ethanol and acetaldehyde content of the juice, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of the antifungal coatings. In conclusion, HPMC-BW coatings containing the food additive SB at 2% showed potential for industrial application, including the production and commercialization of organic cherry tomatoes.
In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.
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