The Experts below are selected from a list of 9936 Experts worldwide ranked by ideXlab platform
Maria B Perezgago - One of the best experts on this subject based on the ideXlab platform.
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hydroxypropyl methylcellulose beeswax edible coatings formulated with antifungal Food additives to reduce alternaria black spot and maintain postharvest quality of cold stored cherry tomatoes
Scientia Horticulturae, 2015Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties were formulated and evaluated on cherry tomatoes during cold storage. Selected Food Preservatives included: sodium methyl paraben (SMP), sodium ethyl paraben (SEP) and sodium benzoate (SB). Cherry tomatoes artificially inoculated with Alternaria alternata were coated and stored up to 21 d at 5 °C followed by 4 d of shelf-life at 20 °C. All antifungal coatings reduced the incidence and severity of alternaria black spot on inoculated cherry tomatoes, being the SB-based coating the most effective. Analytical and sensory fruit quality was evaluated on intact and cold-stored tomatoes. In contrast to coatings containing SMP or SEP, the SB-based coating was effective to reduce weight loss and respiration rate and maintain the firmness of coated cherry tomatoes. Peel color, ethanol and acetaldehyde content of the juice, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of the antifungal coatings. In conclusion, HPMC-BW coatings containing the Food additive SB at 2% showed potential for industrial application, including the production and commercialization of organic cherry tomatoes.
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effect of antifungal hydroxypropyl methylcellulose beeswax edible coatings on gray mold development and quality attributes of cold stored cherry tomato fruit
Postharvest Biology and Technology, 2014Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties, were evaluated on cherry tomatoes during cold storage. Food Preservatives selected from previous research work included sodium propionate (SP), potassium carbonate (PC), ammonium phosphate (APh) and ammonium carbonate (AC). Cherry tomatoes artificially inoculated with Botrytis cinerea were coated and stored up to 15 d at 5 °C followed by 7 d of shelf-life at 20 °C. All antifungal HPMC-BW coatings significantly reduced gray mold development on inoculated and cold-stored cherry tomatoes, the SP-based coating being the most effective. Analytical and sensory fruit quality was also evaluated after cold storage and shelf-life. The AC-based coating was the most effective to control weight loss and maintain the firmness of coated cherry tomatoes. Respiration rate, firmness, color, sensory flavor, off-flavor, and fruit appearance were not adversely affected by the application of the antifungal coatings. Overall, the application of HPMC-BW edible composite coatings containing AC could be a promising treatment to extend the postharvest life of cherry tomatoes. Further studies should focus on the modification of some physical characteristics of the coatings in order to enhance the general performance and provide higher peel gloss.
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effect of antifungal hydroxypropyl methylcellulose hpmc lipid edible composite coatings on postharvest decay development and quality attributes of cold stored valencia oranges
Postharvest Biology and Technology, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), hydrophobic components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated on ‘Valencia’ oranges during long-term cold storage. Selected Food Preservatives included potassium sorbate (PS), sodium benzoate (SB), sodium propionate (SP), and their mixtures. Intact oranges or oranges artificially inoculated with Penicillium digitatum or Penicillium italicum were coated and stored up to 60 d at 5 °C followed by 7 d of shelf-life at 20 °C. Some antifungal HPMC–lipid coatings significantly reduced incidence and severity of both green (GM) and blue (BM) molds on inoculated and cold-stored oranges, and PS + SP-based coating was the most effective. In general, the coatings controlled GM better than BM. After 30 and 60 d at 5 °C plus 7 d at 20 °C, fruit weight loss, rind firmness, internal gas concentrations, ethanol and acetaldehyde contents of the juice, sensory flavor, off-flavor, and fruit appearance were not adversely affected by application of the antifungal coatings, which showed promise as potential substitutes for citrus commercial waxes. However, further studies should follow to improve some coating physical characteristics in order to provide better water loss control and higher gloss on coated oranges.
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curative and preventive activity of hydroxypropyl methylcellulose lipid edible composite coatings containing antifungal Food additives to control citrus postharvest green and blue molds
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 °C. Selected Food Preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in G...
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inhibition of penicillium digitatum and penicillium italicum by hydroxypropyl methylcellulose lipid edible composite films containing Food additives with antifungal properties
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Silvia Valenciachamorro, Lluis Palou, Miguel Angel Del Rio, Maria B PerezgagoAbstract:New hydroxypropyl methylcellulose (HPMC)-lipid edible composite films containing low-toxicity chemicals with antifungal properties were developed. Tested chemicals were mainly salts of organic acids, salts of parabens, and mineral salts, classified as Food additives or generally recognized as safe (GRAS) compounds. Selected films containing Food Preservatives were used for in vitro evaluation (disk diameter test) of their antifungal activity against Penicillium digitatum (PD) and Penicillium italicum (PI), the most important postharvest pathogens of fresh citrus fruit. Mechanical properties and oxygen (OP) and water vapor permeabilities (WVP) of selected films were also determined. Film disks containing parabens and their mixtures inhibited PD and PI to a higher extent than the other chemicals tested. Among all organic acid salts tested, potassium sorbate (PS) and sodium benzoate (SB) were the most effective salts in controlling both PD and PI. The use of mixtures of parabens or organic acid salts did not provide an additive or synergistic effect for mold inhibition when compared to the use of single chemicals. Barrier and mechanical properties of films were affected by the addition of Food Preservatives. Results showed that HPMC-lipid films containing an appropriate Food additive should promise as potential commercial antifungal edible coatings for fresh citrus fruit.
Lluis Palou - One of the best experts on this subject based on the ideXlab platform.
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hydroxypropyl methylcellulose beeswax edible coatings formulated with antifungal Food additives to reduce alternaria black spot and maintain postharvest quality of cold stored cherry tomatoes
Scientia Horticulturae, 2015Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties were formulated and evaluated on cherry tomatoes during cold storage. Selected Food Preservatives included: sodium methyl paraben (SMP), sodium ethyl paraben (SEP) and sodium benzoate (SB). Cherry tomatoes artificially inoculated with Alternaria alternata were coated and stored up to 21 d at 5 °C followed by 4 d of shelf-life at 20 °C. All antifungal coatings reduced the incidence and severity of alternaria black spot on inoculated cherry tomatoes, being the SB-based coating the most effective. Analytical and sensory fruit quality was evaluated on intact and cold-stored tomatoes. In contrast to coatings containing SMP or SEP, the SB-based coating was effective to reduce weight loss and respiration rate and maintain the firmness of coated cherry tomatoes. Peel color, ethanol and acetaldehyde content of the juice, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of the antifungal coatings. In conclusion, HPMC-BW coatings containing the Food additive SB at 2% showed potential for industrial application, including the production and commercialization of organic cherry tomatoes.
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effect of antifungal hydroxypropyl methylcellulose beeswax edible coatings on gray mold development and quality attributes of cold stored cherry tomato fruit
Postharvest Biology and Technology, 2014Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties, were evaluated on cherry tomatoes during cold storage. Food Preservatives selected from previous research work included sodium propionate (SP), potassium carbonate (PC), ammonium phosphate (APh) and ammonium carbonate (AC). Cherry tomatoes artificially inoculated with Botrytis cinerea were coated and stored up to 15 d at 5 °C followed by 7 d of shelf-life at 20 °C. All antifungal HPMC-BW coatings significantly reduced gray mold development on inoculated and cold-stored cherry tomatoes, the SP-based coating being the most effective. Analytical and sensory fruit quality was also evaluated after cold storage and shelf-life. The AC-based coating was the most effective to control weight loss and maintain the firmness of coated cherry tomatoes. Respiration rate, firmness, color, sensory flavor, off-flavor, and fruit appearance were not adversely affected by the application of the antifungal coatings. Overall, the application of HPMC-BW edible composite coatings containing AC could be a promising treatment to extend the postharvest life of cherry tomatoes. Further studies should focus on the modification of some physical characteristics of the coatings in order to enhance the general performance and provide higher peel gloss.
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effect of antifungal hydroxypropyl methylcellulose hpmc lipid edible composite coatings on postharvest decay development and quality attributes of cold stored valencia oranges
Postharvest Biology and Technology, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), hydrophobic components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated on ‘Valencia’ oranges during long-term cold storage. Selected Food Preservatives included potassium sorbate (PS), sodium benzoate (SB), sodium propionate (SP), and their mixtures. Intact oranges or oranges artificially inoculated with Penicillium digitatum or Penicillium italicum were coated and stored up to 60 d at 5 °C followed by 7 d of shelf-life at 20 °C. Some antifungal HPMC–lipid coatings significantly reduced incidence and severity of both green (GM) and blue (BM) molds on inoculated and cold-stored oranges, and PS + SP-based coating was the most effective. In general, the coatings controlled GM better than BM. After 30 and 60 d at 5 °C plus 7 d at 20 °C, fruit weight loss, rind firmness, internal gas concentrations, ethanol and acetaldehyde contents of the juice, sensory flavor, off-flavor, and fruit appearance were not adversely affected by application of the antifungal coatings, which showed promise as potential substitutes for citrus commercial waxes. However, further studies should follow to improve some coating physical characteristics in order to provide better water loss control and higher gloss on coated oranges.
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curative and preventive activity of hydroxypropyl methylcellulose lipid edible composite coatings containing antifungal Food additives to control citrus postharvest green and blue molds
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 °C. Selected Food Preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in G...
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inhibition of penicillium digitatum and penicillium italicum by hydroxypropyl methylcellulose lipid edible composite films containing Food additives with antifungal properties
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Silvia Valenciachamorro, Lluis Palou, Miguel Angel Del Rio, Maria B PerezgagoAbstract:New hydroxypropyl methylcellulose (HPMC)-lipid edible composite films containing low-toxicity chemicals with antifungal properties were developed. Tested chemicals were mainly salts of organic acids, salts of parabens, and mineral salts, classified as Food additives or generally recognized as safe (GRAS) compounds. Selected films containing Food Preservatives were used for in vitro evaluation (disk diameter test) of their antifungal activity against Penicillium digitatum (PD) and Penicillium italicum (PI), the most important postharvest pathogens of fresh citrus fruit. Mechanical properties and oxygen (OP) and water vapor permeabilities (WVP) of selected films were also determined. Film disks containing parabens and their mixtures inhibited PD and PI to a higher extent than the other chemicals tested. Among all organic acid salts tested, potassium sorbate (PS) and sodium benzoate (SB) were the most effective salts in controlling both PD and PI. The use of mixtures of parabens or organic acid salts did not provide an additive or synergistic effect for mold inhibition when compared to the use of single chemicals. Barrier and mechanical properties of films were affected by the addition of Food Preservatives. Results showed that HPMC-lipid films containing an appropriate Food additive should promise as potential commercial antifungal edible coatings for fresh citrus fruit.
Silvia Valenciachamorro - One of the best experts on this subject based on the ideXlab platform.
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effect of antifungal hydroxypropyl methylcellulose hpmc lipid edible composite coatings on postharvest decay development and quality attributes of cold stored valencia oranges
Postharvest Biology and Technology, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), hydrophobic components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated on ‘Valencia’ oranges during long-term cold storage. Selected Food Preservatives included potassium sorbate (PS), sodium benzoate (SB), sodium propionate (SP), and their mixtures. Intact oranges or oranges artificially inoculated with Penicillium digitatum or Penicillium italicum were coated and stored up to 60 d at 5 °C followed by 7 d of shelf-life at 20 °C. Some antifungal HPMC–lipid coatings significantly reduced incidence and severity of both green (GM) and blue (BM) molds on inoculated and cold-stored oranges, and PS + SP-based coating was the most effective. In general, the coatings controlled GM better than BM. After 30 and 60 d at 5 °C plus 7 d at 20 °C, fruit weight loss, rind firmness, internal gas concentrations, ethanol and acetaldehyde contents of the juice, sensory flavor, off-flavor, and fruit appearance were not adversely affected by application of the antifungal coatings, which showed promise as potential substitutes for citrus commercial waxes. However, further studies should follow to improve some coating physical characteristics in order to provide better water loss control and higher gloss on coated oranges.
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curative and preventive activity of hydroxypropyl methylcellulose lipid edible composite coatings containing antifungal Food additives to control citrus postharvest green and blue molds
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 °C. Selected Food Preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in G...
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inhibition of penicillium digitatum and penicillium italicum by hydroxypropyl methylcellulose lipid edible composite films containing Food additives with antifungal properties
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Silvia Valenciachamorro, Lluis Palou, Miguel Angel Del Rio, Maria B PerezgagoAbstract:New hydroxypropyl methylcellulose (HPMC)-lipid edible composite films containing low-toxicity chemicals with antifungal properties were developed. Tested chemicals were mainly salts of organic acids, salts of parabens, and mineral salts, classified as Food additives or generally recognized as safe (GRAS) compounds. Selected films containing Food Preservatives were used for in vitro evaluation (disk diameter test) of their antifungal activity against Penicillium digitatum (PD) and Penicillium italicum (PI), the most important postharvest pathogens of fresh citrus fruit. Mechanical properties and oxygen (OP) and water vapor permeabilities (WVP) of selected films were also determined. Film disks containing parabens and their mixtures inhibited PD and PI to a higher extent than the other chemicals tested. Among all organic acid salts tested, potassium sorbate (PS) and sodium benzoate (SB) were the most effective salts in controlling both PD and PI. The use of mixtures of parabens or organic acid salts did not provide an additive or synergistic effect for mold inhibition when compared to the use of single chemicals. Barrier and mechanical properties of films were affected by the addition of Food Preservatives. Results showed that HPMC-lipid films containing an appropriate Food additive should promise as potential commercial antifungal edible coatings for fresh citrus fruit.
Miguel Angel Del Rio - One of the best experts on this subject based on the ideXlab platform.
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effect of antifungal hydroxypropyl methylcellulose hpmc lipid edible composite coatings on postharvest decay development and quality attributes of cold stored valencia oranges
Postharvest Biology and Technology, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), hydrophobic components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated on ‘Valencia’ oranges during long-term cold storage. Selected Food Preservatives included potassium sorbate (PS), sodium benzoate (SB), sodium propionate (SP), and their mixtures. Intact oranges or oranges artificially inoculated with Penicillium digitatum or Penicillium italicum were coated and stored up to 60 d at 5 °C followed by 7 d of shelf-life at 20 °C. Some antifungal HPMC–lipid coatings significantly reduced incidence and severity of both green (GM) and blue (BM) molds on inoculated and cold-stored oranges, and PS + SP-based coating was the most effective. In general, the coatings controlled GM better than BM. After 30 and 60 d at 5 °C plus 7 d at 20 °C, fruit weight loss, rind firmness, internal gas concentrations, ethanol and acetaldehyde contents of the juice, sensory flavor, off-flavor, and fruit appearance were not adversely affected by application of the antifungal coatings, which showed promise as potential substitutes for citrus commercial waxes. However, further studies should follow to improve some coating physical characteristics in order to provide better water loss control and higher gloss on coated oranges.
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curative and preventive activity of hydroxypropyl methylcellulose lipid edible composite coatings containing antifungal Food additives to control citrus postharvest green and blue molds
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Silvia Valenciachamorro, Maria B Perezgago, Miguel Angel Del Rio, Lluis PalouAbstract:Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and Food Preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 °C. Selected Food Preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in G...
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inhibition of penicillium digitatum and penicillium italicum by hydroxypropyl methylcellulose lipid edible composite films containing Food additives with antifungal properties
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Silvia Valenciachamorro, Lluis Palou, Miguel Angel Del Rio, Maria B PerezgagoAbstract:New hydroxypropyl methylcellulose (HPMC)-lipid edible composite films containing low-toxicity chemicals with antifungal properties were developed. Tested chemicals were mainly salts of organic acids, salts of parabens, and mineral salts, classified as Food additives or generally recognized as safe (GRAS) compounds. Selected films containing Food Preservatives were used for in vitro evaluation (disk diameter test) of their antifungal activity against Penicillium digitatum (PD) and Penicillium italicum (PI), the most important postharvest pathogens of fresh citrus fruit. Mechanical properties and oxygen (OP) and water vapor permeabilities (WVP) of selected films were also determined. Film disks containing parabens and their mixtures inhibited PD and PI to a higher extent than the other chemicals tested. Among all organic acid salts tested, potassium sorbate (PS) and sodium benzoate (SB) were the most effective salts in controlling both PD and PI. The use of mixtures of parabens or organic acid salts did not provide an additive or synergistic effect for mold inhibition when compared to the use of single chemicals. Barrier and mechanical properties of films were affected by the addition of Food Preservatives. Results showed that HPMC-lipid films containing an appropriate Food additive should promise as potential commercial antifungal edible coatings for fresh citrus fruit.
Cristiane Fagundes - One of the best experts on this subject based on the ideXlab platform.
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hydroxypropyl methylcellulose beeswax edible coatings formulated with antifungal Food additives to reduce alternaria black spot and maintain postharvest quality of cold stored cherry tomatoes
Scientia Horticulturae, 2015Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties were formulated and evaluated on cherry tomatoes during cold storage. Selected Food Preservatives included: sodium methyl paraben (SMP), sodium ethyl paraben (SEP) and sodium benzoate (SB). Cherry tomatoes artificially inoculated with Alternaria alternata were coated and stored up to 21 d at 5 °C followed by 4 d of shelf-life at 20 °C. All antifungal coatings reduced the incidence and severity of alternaria black spot on inoculated cherry tomatoes, being the SB-based coating the most effective. Analytical and sensory fruit quality was evaluated on intact and cold-stored tomatoes. In contrast to coatings containing SMP or SEP, the SB-based coating was effective to reduce weight loss and respiration rate and maintain the firmness of coated cherry tomatoes. Peel color, ethanol and acetaldehyde content of the juice, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of the antifungal coatings. In conclusion, HPMC-BW coatings containing the Food additive SB at 2% showed potential for industrial application, including the production and commercialization of organic cherry tomatoes.
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effect of antifungal hydroxypropyl methylcellulose beeswax edible coatings on gray mold development and quality attributes of cold stored cherry tomato fruit
Postharvest Biology and Technology, 2014Co-Authors: Cristiane Fagundes, Lluis Palou, Alcilene Rodrigues Monteiro, Maria B PerezgagoAbstract:Abstract Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), beeswax (BW), and Food Preservatives with antifungal properties, were evaluated on cherry tomatoes during cold storage. Food Preservatives selected from previous research work included sodium propionate (SP), potassium carbonate (PC), ammonium phosphate (APh) and ammonium carbonate (AC). Cherry tomatoes artificially inoculated with Botrytis cinerea were coated and stored up to 15 d at 5 °C followed by 7 d of shelf-life at 20 °C. All antifungal HPMC-BW coatings significantly reduced gray mold development on inoculated and cold-stored cherry tomatoes, the SP-based coating being the most effective. Analytical and sensory fruit quality was also evaluated after cold storage and shelf-life. The AC-based coating was the most effective to control weight loss and maintain the firmness of coated cherry tomatoes. Respiration rate, firmness, color, sensory flavor, off-flavor, and fruit appearance were not adversely affected by the application of the antifungal coatings. Overall, the application of HPMC-BW edible composite coatings containing AC could be a promising treatment to extend the postharvest life of cherry tomatoes. Further studies should focus on the modification of some physical characteristics of the coatings in order to enhance the general performance and provide higher peel gloss.