Effect of Edible Coating based on improved Cassava Starch on Post-Harvest quality of fresh Tomatoes (solanum lycopersicum l.)
2018
Adjouman, Yao Désiré | Nindjin, Charlemagne | Kouassi, Kouakou N. | Tetchi, Fabrice A. | N'Guessan, Georges Amani | Sindic, Marianne
英语. peer reviewed
显示更多 [+] 显示较少 [-]英语. Composite coatings based on improved cassava starch have the capacity to preserve the quality and extend the shelf life of fresh tomatoes. Two new edible composites coatings C1 (4% starch/25% glycerol/5% oil/5% soybean lecithin) and C2 (4% cassava starch/microcrystalline cellulose 30%/25% glycerol/5% oil/5% lecithin) were compared with the commercially available SemperfreshTM coating and no coating. Different coatings/no coating were applied to fresh tomatoes that were subsequently stored at 20 ± 2°C and 70 ± 2% relative humidity for 4 weeks. Tomatoes coated with the composite coatings C1 and C2 based on improved cassava starch showed a significant (P < 0.05) delay in changes of firmness, weight, titratable acidity, pH, total soluble solids, sugar/acidity ratio and colour development compared with both SemperfreshTM and uncoated control fruit. The results demonstrated that our assessed combination of improved cassava variety starch vegetable oil, glycerol, soy lecithin and cellulose and derivates can be used as edible coating to increase the shelf life of tomatoes stored at 20 ± 2°C up to four weeks.
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