Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality character...

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Bibliographic Details
Published inJournal of food quality Vol. 2017; no. 2017; pp. 1 - 9
Main Authors Ruelas-Chacon, X, Contreras-Esquivel, J.C, Montanez, J, Aguilera-Carbo, A.F, Reyes-Vega, M.L, Peralta-Rodriguez, R.D, Sanchez-Brambila, G
Format Journal Article
LanguageEnglish
Published Cairo, Egypt Hindawi Publishing Corporation 01.01.2017
Hindawi
John Wiley & Sons, Inc
Hindawi Limited
Hindawi-Wiley
Subjects
Edible coatings
Food
Food conservation
Food processing industry
Food quality
Food research
Food science
Fruits
Glycerol
Guar
Methods
Properties
Protection and preservation
Quality
Respiration
Solute movement
Tomatoes
United States > US
Mexico
New Jersey
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Summary:There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at 22±2°C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at 22±2°C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at 22±2°C.
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/8608304