Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage
The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oi...
- Autores:
-
Peralta-Ruiz, Yeimmy
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad del Atlántico
- Repositorio:
- Repositorio Uniatlantico
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uniatlantico.edu.co:20.500.12834/848
- Acceso en línea:
- https://hdl.handle.net/20.500.12834/848
- Palabra clave:
- antifungal; chitosan coatings; Ruta graveolens essential oil; postharvest quality; Solanum lycopersicum
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc/4.0/
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Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| title |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| spellingShingle |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage antifungal; chitosan coatings; Ruta graveolens essential oil; postharvest quality; Solanum lycopersicum |
| title_short |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| title_full |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| title_fullStr |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| title_full_unstemmed |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| title_sort |
Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage |
| dc.creator.fl_str_mv |
Peralta-Ruiz, Yeimmy |
| dc.contributor.author.none.fl_str_mv |
Peralta-Ruiz, Yeimmy |
| dc.contributor.other.none.fl_str_mv |
Sinning-Mangonez, Angie Grande Tovar, Carlos David Coronell, Edgar A. Marino, Marcos F. Chaves-Lopez, Clemencia |
| dc.subject.keywords.spa.fl_str_mv |
antifungal; chitosan coatings; Ruta graveolens essential oil; postharvest quality; Solanum lycopersicum |
| topic |
antifungal; chitosan coatings; Ruta graveolens essential oil; postharvest quality; Solanum lycopersicum |
| description |
The tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 ◦C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 µm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 µL/mL of RGEO. The coatings, including 10 and 15 µL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto” |
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2020 |
| dc.date.issued.none.fl_str_mv |
2020-08-13 |
| dc.date.submitted.none.fl_str_mv |
2020-07-27 |
| dc.date.accessioned.none.fl_str_mv |
2022-11-15T19:44:33Z |
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2022-11-15T19:44:33Z |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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Artículo |
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publishedVersion |
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https://hdl.handle.net/20.500.12834/848 |
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10.3390/polym12081822 |
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Universidad del Atlántico |
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Repositorio Universidad del Atlántico |
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https://hdl.handle.net/20.500.12834/848 |
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10.3390/polym12081822 Universidad del Atlántico Repositorio Universidad del Atlántico |
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eng |
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Peralta-Ruiz, Yeimmyadbaa3d0-093d-4449-89e8-4f48ef8fb2e8Sinning-Mangonez, AngieGrande Tovar, Carlos DavidCoronell, Edgar A.Marino, Marcos F.Chaves-Lopez, Clemencia2022-11-15T19:44:33Z2022-11-15T19:44:33Z2020-08-132020-07-27https://hdl.handle.net/20.500.12834/84810.3390/polym12081822Universidad del AtlánticoRepositorio Universidad del AtlánticoThe tomato (Solanum lycopersicum L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-Ruta graveolens (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. “chonto” stored at low temperature (4 ◦C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized and presented low viscosities (between 0.126 and 0.029 Pa s), small particle sizes (between 1.29 and 1.56 µm), and low densities. The mature index (12.65% for uncoated fruits and 10.21% for F4 coated tomatoes), weight loss (29.8% for F1 and 16.7% for F5 coated tomatoes), and decay index (3.0 for uncoated and 1.0 for F5 coated tomatoes) were significantly different, indicating a preservative effect on the quality of the tomato. Moreover, aerobic mesophilic bacteria were significantly reduced (in five Log CFU/g compared to control) by using 15 µL/mL of RGEO. The coatings, including 10 and 15 µL/mL of RGEO, completely inhibited the mold and yeast growth on tomato surfaces without negatively affecting the consumer acceptation, as the sensorial analysis demonstrated. The results presented in this study show that CS + RGEO coatings are promising in the postharvest treatment of tomato var. “chonto”application/pdfenghttp://creativecommons.org/licenses/by-nc/4.0/Attribution-NonCommercial 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2PolymersReduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature StoragePúblico generalantifungal; chitosan coatings; Ruta graveolens essential oil; postharvest quality; Solanum lycopersicuminfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículohttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1BarranquillaIngeniería AgroindustrialSede Norte1. Tripathy, B.; Mallikarjunarao, K. Variability in tomato (Solanum lycopersicum L.): A review. J. Pharmacogn. Phytochem. 2020, 9, 383–388.2. 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