Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato |
| |
| Authors: | Email author" target="_blank">Zhuang?Rong-yuEmail author Huang?Yao-wen |
| |
| Institution: | (1) School of Medicine, Ningbo University, 315211 Ningbo, China;(2) Department of Food Science and Technology, University of Georgia, 30602 Athens, GA, USA |
| |
| 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.
Project partly supported by the Centers for Disease Control and Prevention, U.S. Public Health Service |
| |
| Keywords: | Hydroxypropyl methylcellulose Edible coating Tomato Fresh-keeping Storage |
| 本文献已被 万方数据 SpringerLink 等数据库收录！ |
|
