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

• Published in: Journal 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
• Language: English
• 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

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...