Abstract
This study aimed at evaluating quality maintenance in cherry tomatoes covered with edible films of yam starch and glycerol. Cherry tomatoes were acquired in the region of Vicosa (State of Minas Gerais, Brazil) and carried to UFV's Centreinar Laboratory. The tomatoes were washed and sanitized, then immersed in three suspensions of yam starch and glycerol: I - 7.5% starch and 30% glycerol, II - 7.5% starch and 40% glycerol and III - 7.5% starch and 50% glycerol, beyond tomatoes that were not immersed, at an average temperature of 25°C. Later, the solution was dried at a temperature approaching environment temperature (25 ± 3°C). The tomatoes coated with film were kept in a controlled environment of 25°C and 70% relative humidity, for 18 days. We performed analyses of loss in mass, total soluble solids, total titratable acidity and firmness every other day, beyond initial and final quantification of phenolic compounds, antioxidant activity and lycopene content in the coated and uncoated tomatoes. Coating with 7.5% yam starch and 30% glycerol promoted higher stability for the loss in mass, soluble solids/total titratable acidity ratio, phenolic compounds, antioxidant activity and lycopene content in relation to the freshly harvested fruit, since it got 46 and 18% less of loss in mass and soluble solid/total titratable acidity ratio, respectively, indicating the slower maturation of the fruit. Therefore, it was efficient for preserving the shelf life and quality of the cherry tomato. Key words: Nutritional quality, antioxidants, perishable, shelf-life, postharvest, Lycopersicum esculentum.
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Claims 4
Claim · model-written summary
The 7.5% yam starch and 30% glycerol coating reduced cherry tomato mass loss by 46% relative to fresh fruit.
- Taxon
- cherry tomato
Solanum lycopersicum var. cerasiformet0 - Treatment
- Coating with 7.5% yam starch and 30% glycerole0
- Outcome
- loss in masse0
- Direction
- lesse0
- Value
- 46e0
- Comparator
- freshly harvested fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating with 7.5% yam starch and 30% glycerol promoted higher stability for the loss in mass, soluble solids/total titratable acidity ratio, phenolic compounds, antioxidant activity and lycopene content in relation to the freshly harvested fruit, since it got 46 and 18% less of loss in mass and soluble solid/total titratable acidity ratio, respectively”
t0“cherry tomato”
Claim · model-written summary
The coating reduced the soluble solids to acidity ratio by 18%.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- Coating with 7.5% yam starch and 30% glycerole0
- Outcome
- soluble solid/total titratable acidity ratioe0
- Direction
- lesse0
- Value
- 18%e0
- Comparator
- freshly harvested fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating with 7.5% yam starch and 30% glycerol promoted higher stability for the loss in mass, soluble solids/total titratable acidity ratio, phenolic compounds, antioxidant activity and lycopene content in relation to the freshly harvested fruit, since it got 46 and 18% less of loss in mass and soluble solid/total titratable acidity ratio, respectively”
t0“cherry tomato”
Claim · model-written summary
The coating promoted higher stability of phenolic compounds, antioxidant activity, and lycopene content.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- Coating with 7.5% yam starch and 30% glycerole0
- Outcome
- phenolic compounds, antioxidant activity and lycopene contente0
- Direction
- higher stabilitye0
- Comparator
- freshly harvested fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Coating with 7.5% yam starch and 30% glycerol promoted higher stability for the loss in mass, soluble solids/total titratable acidity ratio, phenolic compounds, antioxidant activity and lycopene content in relation to the freshly harvested fruit”
t0“cherry tomato”
Claim · model-written summary
The coating was efficient for preserving cherry tomato shelf life and quality.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformee0
- Treatment
- Coating with 7.5% yam starch and 30% glycerole1
- Outcome
- shelf life and qualitye0
- Direction
- preservinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it was efficient for preserving the shelf life and quality of the cherry tomato”
e1“Coating with 7.5% yam starch and 30% glycerol”
t0“cherry tomato”
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