Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
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| Institution: | 1. Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20070 Camlik, Denizli, Turkey;2. Postharvest Technology Center (CTP), Valencian Institute for Agricultural Research (IVIA), Apartat Oficial, 46113 Montcada, Valencia, Spain;1. Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil;2. Research Institute of Drugs and Medicines, Federal University of Paraíba, João Pessoa, Paraíba, Brazil;3. Laboratory of Chemical Analysis of Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil;1. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China;2. U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA;3. Tianjin Gasin-Donghui Preservation Technologies Co., Ltd., Tianjin 300457, China;4. U.S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, Wenatchee, WA 90081, USA;1. Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), 14884-900 Jaboticabal, São Paulo, Brazil;2. Centre de Tecnologia Postcollita (CTP), Institut Valencià d''Investigacions Agràries (IVIA), 46113 Montcada, València, Spain |
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| Abstract: | Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and food preservatives with antifungal properties, were evaluated on cherry tomatoes during cold storage. Food preservatives selected from previous research work included sodium propionate (SP), potassium carbonate (PC), ammonium phosphate (APh) and ammonium carbonate (AC). Cherry tomatoes artificially inoculated with Botrytis cinerea were coated and stored up to 15 d at 5 °C followed by 7 d of shelf-life at 20 °C. All antifungal HPMC-BW coatings significantly reduced gray mold development on inoculated and cold-stored cherry tomatoes, the SP-based coating being the most effective. Analytical and sensory fruit quality was also evaluated after cold storage and shelf-life. The AC-based coating was the most effective to control weight loss and maintain the firmness of coated cherry tomatoes. Respiration rate, firmness, color, sensory flavor, off-flavor, and fruit appearance were not adversely affected by the application of the antifungal coatings. Overall, the application of HPMC-BW edible composite coatings containing AC could be a promising treatment to extend the postharvest life of cherry tomatoes. Further studies should focus on the modification of some physical characteristics of the coatings in order to enhance the general performance and provide higher peel gloss. |
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| Keywords: | Cherry tomato Postharvest quality Food additives Gray mold |
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