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Peach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes

Author:
Li, Chengzhong, Tao, Jun, Zhang, Huanxin
Source:
3 Biotech 2017 v.7 no.3 pp. 168
ISSN:
2190-572X
Subject:
acidity, antibacterial properties, antioxidants, ascorbic acid, cell respiration, cherry tomatoes, coatings, edible films, firmness, peaches, polysaccharides, shelf life, sugar content, weight loss
Abstract:
Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed the changes in total acidity, ascorbic acid and sugar content of cherry tomatoes during hypothermic storage (4 °C) compared with those of the control (p < 0.05). The results indicate that using PGP-based edible coating is a promising method to extend the shelf life of cherry tomatoes.
Agid:
5746543