Application of sericin‐based edible coating material for postharvest shelf‐life extension and preservation of tomatoes

Abstract

This paper studied the effects of sericin-based edible coating material on the quality and shelf-life of tomatoes over 40 days of storage at 25°C and relative humidity of 70%. The key constituents of the coating material are sericin (1.5%), chitosan (1.0%), Aloe vera (1.0%), and glycerol (1.5%) in an aqueous solution and applied onto tomatoes in a simple dip-coating technique. Weight loss, firmness titratable acidity (TA), total soluble solids (TSS), pH, and lycopene content were investigated and scanning electron microscopy was used to observe the semipermeable nature and the thickness of the coating layer. The results stated that the developed coating material reduced weight and firmness losses in tomatoes. With increased storage time, fruit TA content was increased and the values of pH, TSS, lycopene content, total phenolic content, and total antioxidant concentration stood low in comparison with uncoated tomatoes. With no evidence of wrinkles (up to 21 days), visible cracks, or deterioration on coated fruits during the study period, the application of sericin-based coating might be useful commercially for maintaining the postharvest quality control of tomatoes and even other fruits as well.

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

“…Within the fruit, the most abundant volatiles are aldehydes and alcohols, with linalool and (E)‐2‐hexenal playing a critical role in distinguishing between blueberry varieties (Pico et al, 2022; Yuan et al, 2020). Despite the importance of volatile substances for fruit quality, most postharvest studies have focused on retaining and prolonging shelf existence (Tarangini et al, 2022; Wang et al, 2020). Only a limited number of studies have focused on the changes in unstable compounds in postharvest blueberries.…”

Crosstalk between melatonin and reactive oxygen species in fruits and vegetables post-harvest preservation: An update

“…They are vulnerable to mechanical damages, water and phytochemicals loss, microbial infections, thus resulting in a considerable concern during long-term storage (7,8). To reduce post-harvest losses, several appropriate storage technologies are used, including cold chain management, hypobaric storage, modified atmosphere package (MAP), and ultraviolet treatment (9)(10)(11)(12)(13). To some extent, natural/ synthetic preservative agent can also preserve fruits and vegetables storage, whereas there are some residues of chemical compounds (14).…”

Postharvest Quality Improvement of Tomato (Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera

“…Recent studies have emphasized Aloe vera ’s and its fractions’ potential in food preservation coatings. Tarangini et al [ 27 ] combined A. vera ’s bioactivity with sericin, chitosan, and glycerol, extending tomato shelf life by reducing deterioration for up to 21 d at 25 °C. A. vera gel-based edible coatings (60–80% gel) maintained higher levels of lycopene, ascorbic acid, sugar, carotenoids, flavonoids, and pectin, while reducing microbial counts on tomatoes stored at 10 °C for 30 d [ 28 ].…”