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KMID : 1160620210260040469
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Preventive Nutrition and Food Science
2021 Volume.26 No. 4 p.469 ~ p.475
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Comparing the Effect of Arabic, Basil Seed and Salvia Macrosiphon Gums-Based Coatings on the Shelf-Life of Tomatoes
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Fallah Zahra Pourshaab
Motamedzadegan Ali
Haghighi Mahsa Mohammadi
Latifi Zahra
Khesht Sepideh Gholami
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Abstract
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A novel edible coating containing basil seed gum (0.1, 0.3, and 0.5%), Salvia macrosiphon seed gum (0.25, 0.5, and 0.75%), and Arabic gum (10%) at normal pH and pH 5/6 has been used as a postharvest treatment to maintain tomato quality and safety. In this study, the physicochemical properties of tomatoes were investigated during 35 days of storage at 4°C. During storage, coated fruit showed increases in vitamin C retention, reduced weight loss, color changes, and accelerated softening. However, treatment of tomatoes with gum significantly delayed onset of parameters related to loss of postharvest quality, and storability was extended. All the coated samples had increased vitamin C retention compared with controls, with highest contents observed for tomatoes coated in basil seed gum 0.1% and Arabic gum at pH 5.6. In conclusion, basil seed gum 0.1%, S. macrosiphon seed gum 0.25 and 0.5%, and Arabic gum at normal pH were the best treatments for maintaining postharvest quality of tomatoes.
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KEYWORD
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Arabic gum, basil seed gum, edible coating, Salvia macrosiphon gum, tomato
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