Abstract
ABSTRACT Fruits and vegetables (F&V) are prone to moisture loss and deterioration at postharvest. The strategy of a composite coating based on a single chain‐triple helix network was applied to inhibit water escape and respiration of F&V. In this study, pullulan (PUL) with a high oxygen barrier was incorporated with the hydrophobic curdlan (CUD) to prepare the PC solutions and films. The results indicated that the linear PUL molecules were entangled with the CUD triple‐helix micelle network, forming a continuous, dense three‐dimensional network based on hydrogen bonds, and showing good biocompatibility. The addition of CUD enhanced the surface roughness of PC films, and significantly improved the elongation at break by 89%, hydrophobicity, water vapor and oxygen barrier, and thermal stability. Overall, the P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%, maintaining firmness, total solids, and acid content. The coating significantly inhibited respiratory intensity and sustained the sensory attributes (appearance, texture, taste, and smell) of cherry tomatoes at a high level, which suggested that the P 7 C 3 coating can effectively extend the shelf life of cherry tomatoes. This work would provide a reference for the application of pullulan and curdlan complex in F&V preservation and show a good prospect.
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Claims 5
Claim · model-written summary
The coating delayed cherry tomato weight loss by 2.5%.
- Taxon
- cherry tomato
Solanum lycopersicum var. cerasiformee0 - Treatment
- P 7 C 3 coatinge0
- Outcome
- weight losse0
- Direction
- delayinge0
- Value
- 2.5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%”
Claim · model-written summary
The coating delayed ascorbic acid decline by 16.8%.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformee0
- Treatment
- P 7 C 3 coatinge0
- Outcome
- ascorbic acid declinee0
- Direction
- delayinge0
- Value
- 16.8%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%”
Claim · model-written summary
The coating maintained firmness, total solids and acid content.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- P 7 C 3 coatinge7
- Outcome
- firmness, total solids, and acid contente0
- Direction
- maintaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maintaining firmness, total solids, and acid content”
t0“Cherry Tomato”
e7“P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%”
Claim · model-written summary
The coating inhibited respiratory intensity.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee6
- Treatment
- coatinge0
- Outcome
- respiratory intensitye0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating significantly inhibited respiratory intensity”
t0“Cherry Tomato”
e6“sustained the sensory attributes (appearance, texture, taste, and smell) of cherry tomatoes at a high level”
Claim · model-written summary
The coating sustained sensory attributes of cherry tomatoes.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Treatment
- coatinge7
- Outcome
- sensory attributes (appearance, texture, taste, and smell)e0
- Direction
- sustainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sustained the sensory attributes (appearance, texture, taste, and smell) of cherry tomatoes at a high level”
t0“Cherry Tomato”
e7“P 7 C 3 coating was selected for the cherry tomato preservation, significantly delaying weight loss by 2.5% and ascorbic acid decline by 16.8%”
The same questions in other papers
storage · quality: phytochemicals · Solanum lycopersicum (tomato)Positive and negative results
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- positive
- positive
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140 papers in the same direction as this paper · 16 in the opposite direction · 1 reporting no difference from an alternative
- positive
- negative
- no effect
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See all 158 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.