@article {10.3844/ajabssp.2011.162.171,
article_type = {journal},
title = {Effect of Edible Coatings, Storage Time and Maturity Stage on Overall Quality of Tomato Fruits},
author = {Dávila-Aviña, Jorge Esteban Jesús and Villa-Rodríguez, José and Cruz-Valenzuela, Reynaldo and Rodríguez-Armenta, Mariana and Espino-Díaz, Miguel and Ayala-Zavala, Jesús Fernando and Olivas-Orozco, Guadalupe Isela and Heredia, Basilio and González-Aguilar, Gustavo},
volume = {6},
year = {2011},
month = {Mar},
pages = {162-171},
doi = {10.3844/ajabssp.2011.162.171},
url = {https://thescipub.com/abstract/ajabssp.2011.162.171},
abstract = {Problem statement: Tomato (Lycopersicon esculentum Mill.) is one of the most widely
consumed fresh vegetables in the world; however, its highly perishable nature limits its postharvest
life. Major losses in tomato quality and quantity occur between harvest and consumption. Therefore,
the application of new technologies to extend the postharvest life of this commodity is needed. The use
of edible coatings appears to be a good alternative. Approach: We evaluated the effect of carnauba
and mineral oil coatings on the postharvest quality of tomato fruits (cv. “Grandela”). Stafresh 2505™
(carnauba) and Stafresh 151™ (mineral oil) coatings were applied on fresh tomatoes at two maturity
stages (breaker and pink). The quality of tomatoes was evaluated periodically at 0, 5, 10, 15, 21 and 28
days of storage at 10°C, plus 2 days at 20°C. For respiration rate analysis, tomatoes were kept at 20°C
for 16 days. Results: At the beginning of the study, CO2 production was reduced by 38 and 46% when
applying the mineral oil coating on breaker and pink tomatoes, respectively. In addition, early during
the study, the mineral oil coating showed suppression of ethylene biosynthesis at both maturity stages.
Both coatings reduced 30% PG activity of tomato tissue. At the end of storage, mineral oil coatings
delayed color changes and reduced weight losses for up 70 and 46% at the breaker and pink stages,
respectively. Conclusion/Recommendations: Respiration rate, color, weight loss and enzyme activity
were positively affected by mineral oil coating at both maturity stages. No effects on firmness,
titratable acidity and pH were found by the coating application. We concluded that mineral oil coating
could be a good alternative to preserve the quality and extend the postharvest life of tomato fruit.},
journal = {American Journal of Agricultural and Biological Sciences},
publisher = {Science Publications}
}