Full Text:   <2344>

CLC number: TS206.4;TS255.3

On-line Access: 

Received: 2002-02-28

Revision Accepted: 2002-05-28

Crosschecked: 0000-00-00

Cited: 4

Clicked: 4956

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
Open peer comments

Journal of Zhejiang University SCIENCE A 2003 Vol.4 No.1 P.109-113

http://doi.org/10.1631/jzus.2003.0109


Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato


Author(s):  ZHUANG Rong-yu, HUANG Yao-wen

Affiliation(s):  School of Medicine, Ningbo University, Ningbo 315211, China; more

Corresponding email(s):   yuzhuang@cnnb.net

Key Words:  Hydroxypropyl methylcellulose, Edible coating, Tomato, Fresh-keeping, Storage


Share this article to: More

ZHUANG Rong-yu, HUANG Yao-wen. Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato[J]. Journal of Zhejiang University Science A, 2003, 4(1): 109-113.

@article{title="Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato",
author="ZHUANG Rong-yu, HUANG Yao-wen",
journal="Journal of Zhejiang University Science A",
volume="4",
number="1",
pages="109-113",
year="2003",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2003.0109"
}

%0 Journal Article
%T Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato
%A ZHUANG Rong-yu
%A HUANG Yao-wen
%J Journal of Zhejiang University SCIENCE A
%V 4
%N 1
%P 109-113
%@ 1869-1951
%D 2003
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2003.0109

TY - JOUR
T1 - Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato
A1 - ZHUANG Rong-yu
A1 - HUANG Yao-wen
J0 - Journal of Zhejiang University Science A
VL - 4
IS - 1
SP - 109
EP - 113
%@ 1869-1951
Y1 - 2003
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2003.0109


Abstract: 
The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. tomatoes were stored at 20°C for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20°C. At days 7, 13 and 18, the firmness of tomatoes coated with HPMC was significantly (P≤0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20°C. The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

[1]Banks, N. H., 1984. Some effects of TAL Pro-long coating on ripening bananas. J. Exp. Bot., 35:127-137.

[2]Bourne, M. C., 1982. Food Texture and Viscosity: Concept and Measurement. Academic Press, New York.

[3]Cheng, T. S. and Shewfelt, R. L., 1988. Effect of chilling exposure of tomatoes during subsequent ripening. J. Food Sci., 53: 1160-1162.

[4]Chinnan, M. S. and Pendalwar, D. S., 1990. Modeling modified atmosphere packaging of tomatoes. In: Spiess W. E. L. and Schubert H. (eds), Engineering and food, vol. 2. Preservation processes and related techniques. Proceedings of the Fifth International Congress on Engineering and Food, Cologne, Federal Republic of Germany, May 28-June 3, 1989. Elsevier Applied Science Publishers Ltd., London, p. 349-361.

[5]Donhowe, G. and Fennema, O. R., 1994. Edible films and coatings: characteristics, formation definitions and testing methods. In: Krochta J. M., Baldwin E. A. and Nisperos-Carriedo M. O. (eds), Edible coatings and films to improve food quality. Technomic Publishing Co. Inc, Lancaster, PA, p.1-24.

[6]Guilbert, S., 1986. Technology and application of edible protective films. In: Mathalouthi M. (ed.), Food packaging and preservation. Elsevier Applied Science publishers Ltd, London, p.371-394.

[7]Hardenberg, R. E., 1967. Wax and related coatings for horticultural products-a bibliography. Agricultural Research Service Bulletin No. 965, Cornell University Ithaca, NY.

[8]Kester, J. J. and Fennema, O. R., 1986. Edible films and coatings: a review. Food Technology, 40:47-59.

[9]Khudairi, A. K., 1972. The ripening of tomatoes. Amer. Sci., 60:696-707.

[10]Labuza, T. P. and Contreras-Medellin, R., 1981. Prediction of moisture protection requirements for foods. Cereal Food Worlds, 26:335-339.

[11]Park, H. J., Chinnan, M. S. and Shewfelt, R. L., 1992. Coating tomatoes with edible films. Prediction of internal oxygen concentration and effect on storage life and quality. Paper 848, Ann. Mtg., Inst. Food Technol., New Orleans, LA.

[12]Park, H.J., Chinnan, M. S. and Shewfelt, R. L., 1994. Edible coating effects on storage life quality of tomatoes. J. Food Sci., 59: 568-570.

[13]Santerre, C. R., Leach, T. F. and Cash, J. N., 1989. The influence of a sucrose polyester, Semperfresh TM, on the storage of Michigan grown "McIntosh" and "Golden Delicious" apples. J. Food Process. Preserv., 13: 293-305.

[14]SAS Institute Inc., 1985. SAS user's guide: statistics, version 5. SAS Institute Inc., Cary, NC.

[15]Smith, S. M. and Stow, J. R., 1984. The potential of a sucrose ester coating material for improving the storage and shelf-life qualities of Cox's Orange Pippin apples. Ann. Appl. Biol., 104:383-391.

[16]Yang, C. C. and Chinnan, M. S., 1987. Modeling of color development of tomatoes in modified atmosphere storage. Trans. Am. Soc. Agric. Eng., 30: 548-553.

[17]Ye, X. Q. (ed). 1992. The Storage, Fresh Keeping and Processing of Tomato. Agriculture Publishing House, Beijing (in Chinese).

Open peer comments: Debate/Discuss/Question/Opinion

<1>

Please provide your name, email address and a comment





Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2022 Journal of Zhejiang University-SCIENCE