Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum)

Abstract

The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss of 57% less than the control suggesting that it can be used as an alternative for vegetable tissue conservation.

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

“…The fruits exhibited significant difference ( ≤ 0.05): the C tomatoes exhibited comparatively lower weight loss than the UC fruits. It can be inferred that the guar gum coating formed a semipermeable layer, which allows passage of certain small molecules but acts as a barrier to others, and acted as protective barrier to reduce respiration and transpiration on the fruit surface and conferred a physical barrier against O 2 , CO 2 , moisture, and solute movement, reducing water loss [12,22].…”

“…The tomato samples, UC and C, (three samples per repetition) were weighted at days 0, 4,8,12,16, and 20 during the storage period. The difference between initial and final fruit weight (to the nearest 0.001 g) was considered as total weight loss during the storage intervals and calculated as percentages on a fresh weight basis [16].…”

“…Rice starch-based coating has been effective in controlling weight loss in tomatoes stored at room temperature [8]. Ahmed et al [20] used delactosed whey coating on tomatoes and reduced weight loss during storage period, the application of protein-phenolic based coating on tomatoes also retarded weight loss [12], and El-Ghaouth et al [23] using chitosan on tomatoes extended shelf-life by reducing weight loss and other quality postharvest parameters. Chitosan coatings have been effective in controlling weight loss from other vegetables, including papaya [24], cucumber and pepper [23], longan fruit [25], and strawberry fruit [26].…”

“…The aim of the present study was to evaluate the potential of the guar gum edible coating on the extension of shelflife and maintaining the quality of Roma tomato fruit during a 20-day storage period at 22 ± 2 ∘ C. This temperature was selected because there are several studies about postharvest with tomato using room temperature between 20 and 25 ∘ C [2,8,12,13].…”

Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay

“…The byproducts from the cereal agro-industrial processing may be a source of protein that can be recovered for the production of protein-based films. An example is rice bran, resulting from the processing of the grain, which proteins were extracted to produce bio-based films (Adebiyi et al, 2008;Cipolatti et al, 2012;Oliveira et al, 2011).…”