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.
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