Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit
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 carbonat...
| Autores principales: | , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Acceso en línea: | http://hdl.handle.net/20.500.11939/5182 https://www.sciencedirect.com/science/article/abs/pii/S0925521414000143?via%3Dihub |
| _version_ | 1855491881437233152 |
|---|---|
| author | Fagundes, Cristiane Palou, Lluís Monteiro, Alcilene R. Pérez-Gago, María B. |
| author_browse | Fagundes, Cristiane Monteiro, Alcilene R. Palou, Lluís Pérez-Gago, María B. |
| author_facet | Fagundes, Cristiane Palou, Lluís Monteiro, Alcilene R. Pérez-Gago, María B. |
| author_sort | Fagundes, Cristiane |
| collection | ReDivia |
| description | 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 degrees C followed by 7 d of shelf-life at 20 degrees 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. (C) 2014 Elsevier B.V. All rights reserved. |
| format | Artículo |
| id | ReDivia5182 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia51822025-04-25T14:45:36Z Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit Fagundes, Cristiane Palou, Lluís Monteiro, Alcilene R. Pérez-Gago, María B. 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 degrees C followed by 7 d of shelf-life at 20 degrees 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. (C) 2014 Elsevier B.V. All rights reserved. 2017-06-01T10:11:51Z 2017-06-01T10:11:51Z 2014 JUN 2014 article acceptedVersion Fagundes, Cristiane, Palou, L., Monteiro, Alcilene R., Perez-Gago, M.B. (2014). Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit. Postharvest Biology and Technology, 92, 1-8. 0925-5214 http://hdl.handle.net/20.500.11939/5182 10.1016/j.postharvbio.2014.01.006 https://www.sciencedirect.com/science/article/abs/pii/S0925521414000143?via%3Dihub en openAccess Impreso |
| spellingShingle | Fagundes, Cristiane Palou, Lluís Monteiro, Alcilene R. Pérez-Gago, María B. Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title | Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title_full | Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title_fullStr | Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title_full_unstemmed | Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title_short | Effect of antifungal hydroxypropyl methylcellulose- beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit |
| title_sort | effect of antifungal hydroxypropyl methylcellulose beeswax edible coatings on gray mold development and quality attributes of cold stored cherry tomato fruit |
| url | http://hdl.handle.net/20.500.11939/5182 https://www.sciencedirect.com/science/article/abs/pii/S0925521414000143?via%3Dihub |
| work_keys_str_mv | AT fagundescristiane effectofantifungalhydroxypropylmethylcellulosebeeswaxediblecoatingsongraymolddevelopmentandqualityattributesofcoldstoredcherrytomatofruit AT paloulluis effectofantifungalhydroxypropylmethylcellulosebeeswaxediblecoatingsongraymolddevelopmentandqualityattributesofcoldstoredcherrytomatofruit AT monteiroalcilener effectofantifungalhydroxypropylmethylcellulosebeeswaxediblecoatingsongraymolddevelopmentandqualityattributesofcoldstoredcherrytomatofruit AT perezgagomariab effectofantifungalhydroxypropylmethylcellulosebeeswaxediblecoatingsongraymolddevelopmentandqualityattributesofcoldstoredcherrytomatofruit |