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

Abstract

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.

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

“…Figure 7 b illustrates that the hardness of cherry tomatoes in all groups exhibited a decreasing trend with the extension of storage time, and the control group was more significant, which depends on the progress of the conversion of insoluble pectin to soluble pectin or even pectin acid [ 38 ]. The hardness of cherry tomatoes packaged with 0.9% ( w/w ) AGO/SPEEK film decreased by 47.4%, which is similar to the result reported by Zhang et al [ 37 ]. Thus, the AGO/SPEEK film can efficiently slow down the softening of the cherry tomatoes.…”

“…Furthermore, hardness of cherry tomatoes is an important factor for the estimation of maturity [ 37 ]. Figure 7 b illustrates that the hardness of cherry tomatoes in all groups exhibited a decreasing trend with the extension of storage time, and the control group was more significant, which depends on the progress of the conversion of insoluble pectin to soluble pectin or even pectin acid [ 38 ].…”

Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation

“…Weight loss occurs during storage mainly due to water loss and loss of carbon reserves, and it can reflect the quality and freshness (Zhang, Zhang, Liu, Du, & Tian, 2019). The gradual increase trend of weight loss in all groups was observed (Figure 3a).…”

Powlekanie żywności – materiały, metody i zastosowanie w przemyśle spożywczym

“…Jedną z pochodnych celulozy jest karboksymetyloceluloza, której wodny roztwór wykazuje korzystne właściwości powłokotwórcze i stanowi na powierzchni owoców oraz warzyw barierę dla światła. Zastosowanie karboksymetylocelulozy przy wytwarzaniu powłok jadalnych korzystnie wpływa także na spowolnienie procesów oddychania komórkowego owoców i warzyw, co powoduje wydłużenie trwałości powlekanego produktu [65]. Biodegradowalnym polimerem pochodzącym z celulozy jest także hydroksypropylometyloceluloza, którą stosuje się do otrzymywania przezroczystych i bezwonnych powłok.…”