Effect of chitosan coating enriched with pequi (Caryocar brasilienseCamb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentumMill.) during storage

Abstract

The effects of chitosan based edible coating enriched with pequi peel extract (PPE) on quality and safety of tomatoes stored at 22 °C for 16 days were investigated. The addition of PPE into chitosan matrix reduced in 22% the weight loss and in 50% the total color variation. Concerning firmness and yeast and mold counts, similar improvements were observed for chitosan and chitosan‐extract coatings, recording a delaying of the softening process in around 2 days and lowering in microbial counts to an estimated value of 1.5 × 103 CFU/g. The application of PPE alone showed effective in controlling fungal growth on tomatoes, by reducing in approximately 70% when compared to uncoated fruits. These results suggest that the combination of PPE with chitosan is suitable as an effective edible coating, improving fresh weight retention and reducing color change in tomatoes together with retaining the benefits of chitosan in delaying fungal growth. Practical applications Fungal diseases are one of the most common causes of tomatoes losses, making necessary the use of fungicides. Pequi peel extract has antifungal activity against some fungal pathogens of tomatoes and can be incorporated into chitosan‐based edible coatings in order to avoid the development of fungal diseases and maintain the parameters related to quality during postharvest storage.

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

“…Our result is in agreement with previous works who indicated that chitosan treatment conserved higher L* and b* values [47,48] and a lower color (less red color) index during storage [49]. It was found that chitosan coating treatment reduced O 2 levels and increased CO 2 levels within tomato fruit which retarded ripening and color development [24,50]. As a result, the lower respiration rate can help to slow down the deterioration process and preserve fruit quality after harvest.…”

“…The values of L* and b* of tomato fruit significantly decreased with increasing storage period, showing darker and less yellowing of fruits (Figure 4A,C and supplementary Table S1). This result is agreeing with Breda et al's study [24]. The reduction of L* during cold storage could be related to the surface dehydration which decrease surface glossiness [44].…”

“…The high weight loss percentage at the end of storage period was related to the two days at shelf-life at 20 • C. It has been reported that water loss from fresh products causes unfavorable metabolic changes in plant cells which activate the enzymes. These enzymatic activities accelerate senescence and decrease the nutritional values [24]. Thus, the use of edible coating such as chitosan could help to prevent senescence and extend shelf-life.…”

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

“…The fruits were surface-sterilised with 70% ethanol solution for 1 min and, consequently, washed with distilled water. After washing, they were diced into 2-cm cubes and later sterilised with 70% ethanol for 2 mins and rinsed with water afterwards (Breda et al, 2017). The fruits were left under the laminar flow cabinet for 3 hours.…”

Effect of chitosan coatings incorporated with antioxidant of bamboo leaves and potassium sorbate on lipid oxidation and hydrolysis of scallop (Chlamys farreri) during refrigerated storage

“…In recent years, the method of coating preservation has been used to improve the quality stability of aquatic products during refrigeration (Jeon et al, 2002;Keshri and Sanyal, 2009). It is a relatively low-cost environmentally friendly technology with several advantages including lack of toxicity, biodegradability, biocom-patibility, and inhibition of microbial growth (Breda et al, 2017). The commonly used coating materials include cellulose, starch, chitosan, alginate, carrageenan, pectin, gelatin and wheat gluten, among which chitosan is most widely used due to its antifungal, antimicrobial and antioxidant properties (Dhall, 2013).…”