Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

Abebe, Zekrehiwot; Tola, Yetenayet B.; Mohammed, Ali

doi:10.5897/ajar2016.11648

Cited by 58 publications

(26 citation statements)

References 43 publications

(53 reference statements)

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“…The lycopene content of the uncoated tomatoes on the 21st day of storage was 20% and 6% higher than those of the tomatoes coated with mucilage extracted from the parenchyma and the chlorenchyma, respectively. Our results are in agreement with those of previous reports suggesting that the formation of lycopene depends on the rate of respiration during storage [37,38]; apparently, the mucilage provided a thick barrier against ethylene production and gas exchange between the inner and outer environments and therefore delayed the ripening of the fruit during storage [2].…”

Section: Effect On the Lycopene Content Of Tomatoessupporting

confidence: 93%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm −1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.

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Section: Effect On the Lycopene Content Of Tomatoessupporting

confidence: 93%

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

et al. 2018

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“…However, the changes in TSS in the individual treatment were not significantly different between harvest and cold storage. Although not statistically significant, the observed TSS behavior in conventionally grown fruit could be due to hydrolytic conversion of complex polysaccharides into simpler sugars and the transformation of pectic substances and juice concentration [ 34 ]. Although the decline observed in TSS for bokashi was not significant, the only logical explanation could be a slowdown in metabolic activity and starch breakdown during the storage period [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Conventional and Bokashi Hydroponics on Vegetative Growth, Yield and Quality Attributes of Bell Peppers

Tong

Whitehead

Fawole

2021

Plants

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Due to consumers’ awareness and concern about nutrition and health in different parts of the world, the adoption of organic hydroponics is increasing. This has led to a search for organic nutrient media. One of the viable nutrient sources for organic hydroponics is bokashi compost. The principal objective of this study was to compare the performance of 10% bokashi hydroponics with convention hydroponics for bell pepper production. The different hydroponics influenced vegetative growth parameters largely due to considerable differences in the mineral elements in both hydroponic systems. Stems of conventionally grown plants were significantly (p ≤ 0.05) thicker (10.2 mm) compared to those of the bokashi grown plants (7.3 mm). Conventionally grown plants had significantly (p ≤ 0.05) higher photosynthetic performance than bokashi grown plants; normalized difference vegetation index (NDVI) (78.80 versus 67.49), soil plant analysis development (SPAD; 73.89 versus 38.43), and quantum yield (QY; 0.64 versus 0.49). Leaf superoxide dismutase (SOD) activity in the leaves of bokashi grown plants (0.32 units/mg protein) was significantly (p ≤ 0.05) lower than in the leaves of conventionally grown plants (0.37 units/mg protein). This also corresponded to significantly (p ≤ 0.05) higher leaf sap content in the conventionally grown plant than bokashi grown plants. Furthermore, conventional hydroponics yielded three-fold greater pepper fruit per plant compared to bokashi. After 14 days of storage at 7 °C and 95% relative humidity, the firmness of both groups declined, especially for the bokashi grown fruit (27.73 shore unit), which was significantly lower compared to conventionally grown fruit (35.65 shore unit). However, there was an increase in carotenoid content in fruit grown in both hydroponic systems after storage. In conclusion, although bell pepper plant was successfully cultivated in bokashi hydroponics, the plant performance, fruit yield and postharvest quality were lower than conventional hydroponics. We believe that this study and its approach will provide future research with baseline information on optimizing media of bokashi hydroponics to produce bell pepper.

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“…In addition, the chitosan coating can enhance the epidermal structure of fruit and limit the spread of the pathogens. Abebe and Mohammed [16,35] expressed that the coating could assist the cell wall in retaining its integrity against fungal attack and help in delaying pathogenic infection. This result was in agreement with the findings of Chen [36], where disease incidence and severity were lower in 1.5% chitosan-coated navel oranges than 0.5% chitosan when stored for 120 days at 5 ± 0.5 • C and 85-90% RH.…”

Section: Disease Incidence and Severitymentioning

confidence: 99%

Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin

et al. 2021

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Tomato Lycopersicon esculentum Mill. is one of the most cultivated and widely consumed vegetables in the world. However, it is very susceptible to the infection initiated by Fusariumoxysporum fruit rot, which shortens post-harvest life and thus reduces market value. This disease can be regulated appropriately by the application of synthetic fungicides. However, chemical fungicides constitute a serious health risk, and have harmful environment effects and increase disease resistance, even when microbes are dead. Hence, to overcome this problem, chitosan and vanillin, which have antimicrobial bioactive properties against the growth of microorganisms, could be an alternative to disease control, while maintaining fruit quality and prolonging shelf life. The aim of this research was to evaluate the antimicrobial activity of chitosan and vanillin towards the inoculate pathogen and to investigate the effect of chitosan and vanillin coating in vivo on Fusarium oxysporum fruit rot and defense-related enzymes (PAL, PPO and POD). Chitosan and vanillin in aqueous solutions, i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin and 1.5% chitosan + 15 mM vanillin, were used as edible coatings on tomatoes stored at 26 ± 2 °C and 60 ± 5 relative humidity. The result revealed 1.5% chitosan + 15 mM vanillin was able to control disease incidence by 70.84% and severity by 70%. These combinations of coatings were also able to retain phenylalanine ammonia-lyase (PAL), peroxidase activity (POD), and polyphenol oxidase (PPO) enzyme activities as well as prolong shelf life of tomatoes up to 15 days.

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Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits

Cited by 58 publications

References 43 publications

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Effects of Conventional and Bokashi Hydroponics on Vegetative Growth, Yield and Quality Attributes of Bell Peppers

Controlling Fusarium oxysporum Tomato Fruit Rot under Tropical Condition Using Both Chitosan and Vanillin

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