Effect of chitosan-olive oil emulsion coating on quality of tomatoes during storage at ambient conditions

Abstract

Abstract. BACKGROUND:Tomato, a berry with a high nutritional content, is one of the most important vegetables due to its commercial importance, easy manipulation and rapid production cycle. The application of biodegradable films and coatings as alternative preservation method, provides a protective layer and creates a modified atmosphere in the fruit. OBJECTIVE: The aim of the present study was to evaluate the influence of chitosan-olive oil coatings on the quality of tomatoes cv. Charleston during their storage at 27 ± 1• C and 80% RH. METHODS: According with the treatments, chitosan at 1 and 2% (w/v) in 1% (v/v) of lactic acid was dissolved by stirring during 2 h at 40• C and then was emulsified with olive oil at 2 and 4% (v/v). RESULTS: Tomatoes coated with chitosan at 2% (w/v) with 2 and 4% (v/v) of olive oil presented the higher weight losses. CONCLUSIONS: Coatings from chitosan-olive oil emulsion delayed the ripening and maintained the firmness of tomatoes cv. Charleston with respect to uncoated fruits during storage, although these coatings did not act as an effective barriers against the weight loss. These results can be helpful for horticulturists and agro-food products distributors, as well as for the postharvest technologists.

Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage

“…A lower consumption of organic acids related to a lower pH for tomatoes coated with F4 and F5 at the end of the storage at cold temperature was observed. Other authors reported similar trends with chitosan-based coatings with pH also ranging between 4.0 and 4.6 [ 65 , 66 ]. Changes in the internal atmosphere could be the cause of the differences in pH, generally showing some correspondence with the titratable acidity.…”

Chitosan Coating to Preserve the Qualitative Traits and Improve Antioxidant System in Fresh Figs (Ficus carica L.)

“…Chitosan (Iko Hydro, Rutigliano, Italy) solution (1% w/v) was prepared using chitosan with 90% deacetylation and a molecular weight of 360 kDa, as described by Petriccione et al [21], adding extra virgin olive oil as plasticizer at 2% (v/v), as reported by Dovale-Rosabal et al [28] and ascorbic acid 1% (w/v). Fig fruits were dipped for 60 s in the chitosan-based solution and dried at 25 • C for 1 h and stored in a controlled chamber at 4 • C and 95% relative humidity for nine days, while untreated fruits were dipped in distilled water.…”

Characterization of Starches Isolated from Colombian Native Potatoes and Their Application as Novel Edible Coatings for Wild Andean Blueberries (Vaccinium meridionale Swartz)

“…The water loss was apparently higher for the uncoated samples than for the coated fruits; however, there were no significant differences between all samples (p < 0.05). It has been reported that water loss depends on several factors such as fruit surface area/volume, fruit integrity, storage conditions (relative humidity and temperature), among others [53][54][55][56][57]. Rincón Soledad et al reported water loss (%) for the Andean blueberry of 37.3% after 30 days of storage at 20 • C. Moreover, they stated that water loss higher than the 10% provoked changes in the freshness of the fruit [8].…”

“…The use of edible coating has been reported as an alternative to control the water loss of fruits. However, it has been stated that edible coatings based on natural polymers such as starches and chitosan did not act as an effective barrier against the weight loss [56][57][58]. water loss (%) for the Andean blueberry of 37.3% after 30 days of storage at 20 °C .…”

“…Besides, mora and pacha negra potato starch coatings allow preserving the firmness of the blueberries with the passing of the storage days. It has been reported that the fruit firmness commonly decreased along storage due to the ethylene production, which encourages the synthesis of enzymes responsible for softening such as polygalacturonase [57]. Therefore, it can be stated that mora and pacha negra potato starch coatings were able to maintain the firmness of the Andean blueberries along storage.…”