The use of alginate as edible coating alone or in combination with essential oils maintained postharvest quality of tomato

Acta Horticulturae

Volumn 877, Issue , 2010, Pages 1529-1534

  Zapata, P J ^a   Castillo, S ^a   Valero, D ^a   Guillen F ^a   Serrano, M ^a   Diaz Mula H M ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Alginate; Essential oils; Ripening; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 78650816768     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2010.877.210     Document Type: Conference Paper

References (13)

1. Aguilar-Méndez, M. A., San Martín-Martínez, E., Tomás, S. A., Cruz-Orea, A. and Jaime-Fonseca, M. R. 2008. Gelatine-starch films: physiochemical properties and their application in extending the post-harvest shelf life of avocado (Persea americana). J. Sci. Food Agric. 88:185-193.
2. Amarante, C., Banks, N. H. and Ganesh, S. 2001. Characterizing ripening behavior of coated pears in relation to fruit internal atmosphere. Postharvest Biol. Technol. 23:51-59.
3. Burt, S. 2004. Essential oils: their antibacterial properties and potential application in food - a review. Int. J. Food Microbiol. 94:223-253.
4. Cha, D. S. and Chinnan, M. 2004. Biopolymer-based antimicrobial packaging: a review. Crit. Rev. Food Sci. Nutr. 44:223-237.
5. Cheng, T. S. and Shewfelt, R. L. 1988. Effect of chilling exposure of tomatoes during subsequent ripening. J. Food Sci. 53:1160-1162.
6. Guillén, F., Castillo, S., Zapata, P. J., Martínez-Romero, D., Serrano, M. and Valero, D. 2007. Efficacy of 1-MCP treatment in tomato fruit 1. Duration and concentration of 1-MCP treatment to gain an effective delay of postharvest ripening. Postharvest Biol. Technol. 43:23-27.
7. Lin, D. and Zhao, Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr. Rev. Food Sci. Food Safety 6:60-75.
8. Maftoonazad, N. and Ramaswamy, H. S. 2005. Postharvest shelf-life extension of avocados using methyl cellulose-based coating. Lebensm Wiss. Technol. 38:617-624.
9. Pranoto, Y., Salokhe, V. M. and Rakshit, S. P. 2005. Physical and antibacterial properties of alginate-based edible film incorporated with garlic acid. Food Res. Int. 38:267-272.
10. Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena-Bustillos, R. J., McHugh, T. H. and Martín-Belloso, O. 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol. Technol. 45:254-264.
11. Serrano, M., Zapata, P. J., Guillén, F., Martínez-Romero, D., Castillo, S. and Valero, D. 2008. Postharvest ripening of Tomato. p. 67-84. In: V. R. Preedy and R. R. Watson (eds.), Tomatoes and Tomato Products, Science Publishers, Enfield NH, Chapter 4.
12. USDA, United States Standard for Grades of Fresh Tomatoes. 1991. US Department of Agriculture, Agricultural Marketing Service, Washington, DC (1991).
13. Zapata, P. J., Guillén, F., Martínez-Romero, D., Castillo, S., Valero, D. and Serrano, M. 2008. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicum Mill) quality. J. Sci. Food Agric. 88:1287-1293.