Application of guar gum- based edible coating to improve chilling tolerance of tomato chonto (solanum lycopersicum) during storage
DOI:
https://doi.org/10.24054/limentech.v22i1.3151Keywords:
cold storage, chilling injury, gum guar, quality, tomatoAbstract
Storage under refrigerated conditions is a common practice to extend the shelf life of tomatoes, however, it can result in chilling injury that affects their appearance and quality. Therefore, the objective of this study was to evaluate the impact of a guar gum- based edible coating (0.75% and 1.5%) as a possible alternative to protect “chonto” tomato against chilling damage during storage at 10 ± 1 °C. for 45 days. The results of the mechanical and barrier properties of the films indicate that the 1.5% guar gum-based coatings have a higher viscosity, 9.42% lower water vapor permeability rate and a smoother and more homogeneous microstructure compared to the 0.75% guar gum coatings. In the application of the coatings on the tomato surface, the 1.5% guar gum samples exhibit better skin coverage and require less dipping for homogeneous application. Likewise, this coating formulation made it possible to reduce chilling injury by 59% and extending postharvest life of the tomatoes by 80% compared to tomatoes without coating. Thus, it was suggested that guar gum-based coatings could be an effective method to maintain tomato quality during cold storage.
Downloads
References
Abebe, Z., Tola, Y. B., & Mohammed, A. (2017). Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon esculentum Mill.) fruits. African Journal of Agricultural Research, 12(8), 550-565.
Al-Dairi, M., Path, M., & Al-Yahyai, R. (2021). Chemical and nutritional quality changes of tomato during postharvest transportation and storage. Journal of the Saudi Society of Agricultural Sciences, 20(6), 401–408. https://doi.org/10.1016/j.jssas.2021.05.001
Ali, A., Maqbool, M., Ramachandran, S., & Alderson, P. G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58(1), 42–47. https://doi.org/10.1016/j.postharvbio.2010.05.005
Ali, Q., Kurubas, M. S., Mujtaba, M., Nazari, A. W., Dogan, A., Kaya, M., Oner, E. T., Yilmaz, B. A., & Erkan, M. (2024). Shelf life of cocktail tomato extended with chitosan, chia mucilage and levan. Scientia Horticulturae, 323(May 2023), 112500. https://doi.org/10.1016/j.scienta.2023.112500
Ali, Q., Kurubas, M. S., & Erkan, M. (2021). Comparison of ethylene sensitivity of three tomato cultivars from different tomato types and effects of ethylene on postharvest performance. Tarim Bilimleri Dergisi, 27(4), 476–483. https://doi.org/10.15832/ankutbd.715171
Biswas, P., East, A. R., Hewett, E. W., & Heyes, J. A. (2016). Chilling injury in tomato fruit. Horticultural Reviews, 44, 229-278.
Das, S. K., Vishakha, K., Das, S., Chakraborty, D., & Ganguli, A. (2022). Carboxymethyl cellulose and cardamom oil in a nanoemulsion edible coating inhibit the growth of foodborne pathogens and extend the shelf life of tomatoes. Biocatalysis and Agricultural Biotechnology, 42(May), 102369. https://doi.org/10.1016/j.bcab.2022.102369
Dehghani, S., Hosseini, E., & Rousta, E. (2022). Shelf-life extension of tomato (Solanum lycopersicum L.) using an edible coating of bitter almond gum-fish gelatin conjugates. Progress in Organic Coatings, 170(May), 106980. https://doi.org/10.1016/j.porgcoat.2022.106980
Duong, N. T. C., Uthairatanakij, A., Laohakunjit, N., Jitareerat, P., & Kaisangsri, N. (2022). An innovative single step of cross-linked alginate-based edible coating for maintaining postharvest quality and reducing chilling injury in rose apple cv. “Tabtimchan” (Syzygium samarangenese). Scientia Horticulturae, 292(September 2021).
FAOSTAT. (2021). Food and Agriculture Organization of the United Nations.
Gupta, G., & Gupta, T. (2011). Evaluation of the effect of various beverages and food material on the color stability of provisional materials - An in vitro study. Journal of Conservative Dentistry, 14(3), 287-292. https://doi.org/10.4103/0972-0707.85818
Jaramillo, J., Rodriguez, V., Gil, L., Garcia, M., Climaco, J., Quevedo, D., Sanchez, G., Aguilar, P., Pinzon, L., Zapata, M., Restrepo, J., & Guzman, M. (2013). Tecnología para el cultivo de tomate bajo condiciones protegidas. In Tecnología para el cultivo de tomate bajo condiciones protegidas.
Kumar, P., Kumar, L., Tanwar, R., Singh, S., & Gaikwad, K. K. (2023). Active edible coating based on guar gum with mint extract and antibrowning agents for ber (Ziziphus mauritiana) fruits preservation. Journal of Food Measurement and Characterization, 17(1), 129-142.
Kurubas, M. S., Yildirim, I. K., Ali, Q., & Erkan, M. (2022). Maintenance of shelf-life quality of cocktail tomatoes by using UV-C illumination and Arabic gum coating. Journal of the Science of Food and Agriculture, 102, 3897-3907. https://doi.org/10.1002/jsfa.11739
Liyanapathiranage, M. P., Dassanayake, D. K., Gamage, M. S., Karri, V. S., Manamperi, J., Evon, P., Jayakodi, D. B., Madhujith, T., & Merah, O. (2021). Recent developments in edible coatings for fresh fruits and vegetables. Journal of Horticultural Research, 29(2), 127–140.
Naeem, A., Abbas, T., Ali, T. M., & Hasnain, A. (2018). Effect of antioxidant and antibacterial properties of guar gum coating containing spice extracts and its application on tomatoes (Solanum lycopersicum L.). Journal of Food Measurement and Characterization, 12(4), 2725–2734.
Nandi, S., & Guha, P. (2018). Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film. Carbohydrate Polymers, 200(August), 498–507.
Pirozzi, A., Del Grosso, V., Ferrari, G., & Donsì, F. (2020). Edible coatings containing oregano essential oil nanoemulsion for improving postharvest quality and shelf life of tomatoes. Foods, 9(11), 1605.
Rai, S., Kumari, S., & Vashistha, M. (2022). Umbrella review on chilling injuries: Post-harvest issue, cause, and treatment in tomato. Scientia Horticulturae, 293, 110710.
Rastegar, S., & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Journal of Food Measurement and Characterization, 15(1), 265–275. https://doi.org/10.1007/s11694-020-00635-6
Ruelas-Chacon, X., Aguilar-González, A., Reyes-Vega, M. de la L., Peralta-Rodríguez, R. D., Corona-Flores, J., Rebolloso-Padilla, O. N., & Aguilera-Carbo, A. F. (2020). Bioactive protecting coating of guar gum with thyme oil to extend shelf life of tilapia (Oreoschromis niloticus) fillets. Polymers, 12(12), 1–14.
Sultan, M., Hafez, O. M., Saleh, M. A., & Youssef, A. M. (2021). Smart edible coating films based on chitosan and beeswax–pollen grains for the postharvest preservation of Le Conte pear. RSC Advances, 11(16), 9572-9585.
Suresh, S. N., Puspharaj, C., & Subramani, R. (2022). Development of almond gum/alginate composites to enhance the shelf-life of post-harvest Solanum lycopersicum L. Food Hydrocolloids for Health, 2(July), 100087.
Tadesse, T. N., Ibrahim, A. M., & Abtew, W. G. (2015). Degradation and formation of fruit color in tomato (Solanum lycopersicum L.) in response to storage temperature. American Journal of Food Technology, 10(4), 147–157. https://doi.org/10.3923/ajft.2015.147.157
Tafi, E., Triunfo, M., Guarnieri, A., et al. (2023). Preliminary investigation on the effect of insect-based chitosan on preservation of coated fresh cherry tomatoes. Scientific Reports, 13, 7030. https://doi.org/10.1038/s41598-023-33587-0
Vignoni, L. A., Césari, R. M., Forte, M., & Mirábile, M. L. (2006). Determination of color index in minced garlic. Información Tecnológica, 17(6), 63-67. https://dx.doi.org/10.4067/S0718-07642006000600011
Yadav, A., Kumar, N., Upadhyay, A., Sethi, S., & Singh, A. (2022). Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview.
Zahedi, S. M., Hosseini, M. S., Karimi, M., & Ebrahimzadeh, A. (2019). Effects of postharvest polyamine application and edible coating on maintaining quality of mango (Mangifera indica L.) cv. Langra during cold storage. Food Science & Nutrition, 7, 433–441. https://doi.org/10.1002/fsn3.802
Downloads
Published
Versions
- 2024-06-15 (2)
- 2024-06-15 (1)
