Articles
Effect of lemon basil (Ocimum basilicum) seed mucilage and Chinese quince (Pseudocydonia sinensis) seed mucilage coating to cherry tomato (Solanum lycopersicum ‘Sida’) fruits
Article number
1278_2
Pages
7 – 12
Language
English
Abstract
In this study, effects of edible coating on physical quality changes (weight loss, firmness and color change) of cherry tomatoes were investigated.
Using edible coating from lemon basil seed mucilage (LBSM) at 0.9% (dry weight/volume) concentration and Chinese quince seed mucilage (CQSM) at 3% concentration was compared with an uncoated control.
The coated and uncoated cherry tomatoes were stored at 15±1°C, 95% RH for 20 days and the quality change was checked every 5 days.
The result showed that the coated cherry tomatoes with 0.9% LBSM and 3% CQSM could delay the weight loss percentage and texture change compared to the uncoated during storage.
The weight loss percentage of the coated cherry tomatoes was significantly (P<0.05) lower than the uncoated in each day of storage.
The coated cherry tomatoes displayed significantly high firmness during storage when compared with uncoated (P<0.05). However, edible coating from both LBSM and CQSM had no effect to pulp color change of cherry tomatoes.
Thus, using edible coating from 0.9% LBSM and 3% CQSM can help to delay physical quality changes and also extend shelf life of cherry tomatoes.
Using edible coating from lemon basil seed mucilage (LBSM) at 0.9% (dry weight/volume) concentration and Chinese quince seed mucilage (CQSM) at 3% concentration was compared with an uncoated control.
The coated and uncoated cherry tomatoes were stored at 15±1°C, 95% RH for 20 days and the quality change was checked every 5 days.
The result showed that the coated cherry tomatoes with 0.9% LBSM and 3% CQSM could delay the weight loss percentage and texture change compared to the uncoated during storage.
The weight loss percentage of the coated cherry tomatoes was significantly (P<0.05) lower than the uncoated in each day of storage.
The coated cherry tomatoes displayed significantly high firmness during storage when compared with uncoated (P<0.05). However, edible coating from both LBSM and CQSM had no effect to pulp color change of cherry tomatoes.
Thus, using edible coating from 0.9% LBSM and 3% CQSM can help to delay physical quality changes and also extend shelf life of cherry tomatoes.
Authors
P. Inthamat, Y. Hamauzu, W. Tongdeesoontorn
Keywords
edible coating, seed mucilage, cherry tomatoes, weight loss, firmness, shelf life
Online Articles (37)