Edible Coating Packaging and Its Preservation Effect to Cherry Tomatoes

Zhou, Liya; Huang, Junyan; Xing, Hao; Gao, Qing-Hua; Li, Yaoqi; Li, Xiaomin

doi:10.1007/978-981-10-3530-2_132

Cited by 5 publications

(6 citation statements)

References 1 publication

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“…A decrease in the ASA content during storage was due to the autoxidation and instability of ASA (Sogvar et al, ). Edible coatings can better inhibit the loss of ASA content and our results are consistent with the data of Zhou et al, . The Op‐incorporated CMC coatings can reduce the loss of ASA better than the agaro‐oligosaccharide treatments of cherry tomatoes (Hou et al, ).…”

Section: Resultssupporting

confidence: 91%

“…The data of the figure indicate that the aging in the control group was the fastest and the Op‐incorporated CMC coatings significantly inhibit the senescence of tomatoes and increase in MDA. The Op‐incorporated CMC coatings can inhibit an increase in MDA better than the carrageenan treatment of cherry tomatoes (Zhou et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Samples in a tube contained 2 ml of supernatant (2.0 ml of 100 g/L TCA was used as a blank group) and 2.0 ml of 0.67% TBA; samples were mixed and heated in boiling water for 20 min. Then, tubes were removed from the water, cooled, and centrifuged for 20 min; finally, the absorbance values of the supernatant were measured at 450, 532, and 600 nm (Zhou et al, ).

c = 6.45 \times false(O D_{532} - O D_{600} false) - 0.56 \times O D_{450}

MDA = \frac{c \times V}{V_{S \times m}}

…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

c = 6.45 \times false(O D_{532} - O D_{600} false) - 0.56 \times O D_{450}

MDA = \frac{c \times V}{V_{S \times m}}

…”

Section: Methodsmentioning

confidence: 99%

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Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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“…Zhou et al. (2016) reported that carrageenan and pectin‐based coating were effective in lowering the malondialdehyde (MDA) content and delaying the reduction of vitamin C. Similar observations were also recorded by Zhang et al. (2019) for reduction in MDA content and polyphenol oxidase activity upon application of surface coatings on tomato.…”

Section: Influence Of Edible Coatings On Physiological Responses and ...supporting

confidence: 60%

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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“…These coverings of the tomatoes, in combination with preservation in a controlled atmosphere, were used to validate the preservation system. The carrageenan edible film was proven protect the cherry tomatoes, from where it can be used for other vegetables and fruits as preservation packaging [ 16 ].…”

Section: Materials Used For Protein-based Packaging and Edible Pacmentioning

confidence: 99%

Protein-Based Films and Coatings for Food Industry Applications

et al. 2021

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Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Edible Coating Packaging and Its Preservation Effect to Cherry Tomatoes

Cited by 5 publications

References 1 publication

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

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

Protein-Based Films and Coatings for Food Industry Applications

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