Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

The use of coatings is a technique used to increase postharvest life of the fruit. Almond gum exudate was used, in comparison with gum arabic, at concentrations of 10% as a novel edible coating, to preserve the quality parameters of tomato (Solanumlycopersicum). Fruits were harvested at the mature-g...

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Veröffentlicht in:	Food science and technology international 2014-01, Vol.20 (1), p.33-43
Hauptverfasser:	Mahfoudhi, Nesrine, Chouaibi, Moncef, Hamdi, Salem
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis of Variance Ascorbic Acid - analysis Biological and medical sciences Color Food industries Food Preservation - methods Food Quality Food Storage - methods Fundamental and applied biological sciences. Psychology Gum Arabic - pharmacology Hydrogen-Ion Concentration Lycopersicon esculentum - chemistry Plant Preparations - pharmacology Prunus
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Beschreibung
Zusammenfassung:	The use of coatings is a technique used to increase postharvest life of the fruit. Almond gum exudate was used, in comparison with gum arabic, at concentrations of 10% as a novel edible coating, to preserve the quality parameters of tomato (Solanumlycopersicum). Fruits were harvested at the mature-green stage of ripening. Results showed that the coatings delayed significantly (p 0.05) except for pulp color. Therefore, we can suggest the use of almond gum exudate as a novel edible coating extends the shelf-life of tomato fruits on postharvest.
ISSN:	1082-0132 1532-1738
DOI:	10.1177/1082013212469617