Effect of trehalose coating included Artemisia sieberi essential oil on some quantitative and qualitative postharvest characteristics of cherry tomato

Document Type : Research Article

Authors

1 MSc, Department of Food Science and Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

2 Associate Professor, Department of Food Science and Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

3 Assistant Professor, Department of Food Science and Technology, Khuzestan Agricultural Sciences and Natural Resources University, Iran

Abstract

Coating of tomato fruits with edible hydrocolloids improves some their postharvest qualitative features. The effect of 1% solution of trehalose, including Artemisia sieberi essential oil as an edible coating on the some qualitative features of cherry tomato including water loss (%), firmness (N), titrable acidity (%citric acid), ascorbic acid (%), antioxidant activity (DPPH assay), color (L*a*b*) and organoleptic characteristics was evaluated during ten days of storage compared to non-coated sample in the refrigerator (4֩C and 75-85% RH). The essential oil was extracted from the aerial parts of A. sieberi with hydrodisstilation and using Clevenger apparatus and added to trehalose (0.5, 1, and 1.5% v/w). The weight, firmness, titrable acidity, ascorbic acid and antioxidant activity of all samples decreased during storage, but at the end of storage fruit coated with trehalose and essential oil showed a lower weight loss and higher firmness and antioxidant activity compared to uncoated cherry tomato. Coating of fruits delayed the decrease of titrable acidity and ascorbic acid during storage. The results indicated that the coating retained the lightness (L*) and increased the redness (a*) of the tomatoes. This coating also improved some of the sensory and appearance properties (color, odor, texture, taste) of the tomato without any adverse effect on its overall acceptance. It is concluded that trehalose comprising A. sieberi essential oil as a novel coating clearly delayed ripening and senescence effects on cherry tomatoes and promoted the storage postharvest quality of fruits.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 5, Issue 2
February 2018
Pages 287-300

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History

  • Receive Date: 03 November 2017
  • Revise Date: 23 November 2017
  • Accept Date: 02 December 2017

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