Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes
ABSTRACT Edible coating are commonly used as they minimize post-harvest losses and extend the shelf life of fruits. Therefore, in this study, analyzed the effect of edible coatings containing gibberellic acid (GA3) on the shelf life of tomatoes (Solanum lycopersicum L.). Tomatoes were divided into s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Lavras
2023-12-01
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| Series: | Ciência e Agrotecnologia |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542023000100240&tlng=en |
| _version_ | 1797404473923993600 |
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| author | Karina Sayuri Ueda Flores Igor Gabriel Silva Oliveira Vinicius Nelson Barboza de Souza Vitor Augusto dos Santos Garcia Ângela Dulce Cavenaghi Altemio Silvia Maria Martelli |
| author_facet | Karina Sayuri Ueda Flores Igor Gabriel Silva Oliveira Vinicius Nelson Barboza de Souza Vitor Augusto dos Santos Garcia Ângela Dulce Cavenaghi Altemio Silvia Maria Martelli |
| author_sort | Karina Sayuri Ueda Flores |
| collection | DOAJ |
| description | ABSTRACT Edible coating are commonly used as they minimize post-harvest losses and extend the shelf life of fruits. Therefore, in this study, analyzed the effect of edible coatings containing gibberellic acid (GA3) on the shelf life of tomatoes (Solanum lycopersicum L.). Tomatoes were divided into six groups: Uncoated (CT); coating with 75 and 100 mg L-1 of GA3 solubilized in water without adding pectin (A75 and A100, respectively); coating with 75 and 100 mg L-1 of GA3 with added pectin (P75 and P100, respectively); coating pectin only (PEC). Pectin-based coatings (PEC, P75, and P100) were produced by solubilizing pectin (3%) in water, followed by adding different concentrations of GA3.Treatments A75 and A100 were prepared with distilled water and 75 and 100 mg L-1 GA3. Tomatoes (turning stage) were immersed in the solutions for 3 min, dried at room temperature, and stored at 12 °C (90% RH). The pH, titratable acidity, soluble solids, color and weight loss were analyzed every four days for 32 days, and the firmness of the tomatoes was analyzed every seven days for 35 days. Coatings with GA3 maintained firmness, delayed weight loss, and decreased acidity, pH, sugar content, and color changes. Pectin-based coatings (P75, P100) were the most effective in delaying weight loss. The application of GA3 associated with pectin-based coatings delayed the ripening process, maintained the quality, and prolonged the shelf life of fruits. As this is an inexpensive technique, it may be used commercially. |
| first_indexed | 2024-03-09T02:55:30Z |
| format | Article |
| id | doaj.art-d70961d0a61d4354a9eba9f7d72f67c5 |
| institution | Directory Open Access Journal |
| issn | 1981-1829 |
| language | English |
| last_indexed | 2024-03-09T02:55:30Z |
| publishDate | 2023-12-01 |
| publisher | Universidade Federal de Lavras |
| record_format | Article |
| series | Ciência e Agrotecnologia |
| spelling | doaj.art-d70961d0a61d4354a9eba9f7d72f67c52023-12-05T07:46:24ZengUniversidade Federal de LavrasCiência e Agrotecnologia1981-18292023-12-014710.1590/1413-7054202347009223Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoesKarina Sayuri Ueda Floreshttps://orcid.org/0000-0003-2110-3634Igor Gabriel Silva Oliveirahttps://orcid.org/0000-0002-1810-1788Vinicius Nelson Barboza de Souzahttps://orcid.org/0009-0009-6564-0977Vitor Augusto dos Santos Garciahttps://orcid.org/0000-0002-7011-616XÂngela Dulce Cavenaghi Altemiohttps://orcid.org/0000-0002-3000-8869Silvia Maria Martellihttps://orcid.org/0000-0003-0890-8606ABSTRACT Edible coating are commonly used as they minimize post-harvest losses and extend the shelf life of fruits. Therefore, in this study, analyzed the effect of edible coatings containing gibberellic acid (GA3) on the shelf life of tomatoes (Solanum lycopersicum L.). Tomatoes were divided into six groups: Uncoated (CT); coating with 75 and 100 mg L-1 of GA3 solubilized in water without adding pectin (A75 and A100, respectively); coating with 75 and 100 mg L-1 of GA3 with added pectin (P75 and P100, respectively); coating pectin only (PEC). Pectin-based coatings (PEC, P75, and P100) were produced by solubilizing pectin (3%) in water, followed by adding different concentrations of GA3.Treatments A75 and A100 were prepared with distilled water and 75 and 100 mg L-1 GA3. Tomatoes (turning stage) were immersed in the solutions for 3 min, dried at room temperature, and stored at 12 °C (90% RH). The pH, titratable acidity, soluble solids, color and weight loss were analyzed every four days for 32 days, and the firmness of the tomatoes was analyzed every seven days for 35 days. Coatings with GA3 maintained firmness, delayed weight loss, and decreased acidity, pH, sugar content, and color changes. Pectin-based coatings (P75, P100) were the most effective in delaying weight loss. The application of GA3 associated with pectin-based coatings delayed the ripening process, maintained the quality, and prolonged the shelf life of fruits. As this is an inexpensive technique, it may be used commercially.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542023000100240&tlng=enBiopolymersgibberellinsmaterials technologyshelf life. |
| spellingShingle | Karina Sayuri Ueda Flores Igor Gabriel Silva Oliveira Vinicius Nelson Barboza de Souza Vitor Augusto dos Santos Garcia Ângela Dulce Cavenaghi Altemio Silvia Maria Martelli Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes Ciência e Agrotecnologia Biopolymers gibberellins materials technology shelf life. |
| title | Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes |
| title_full | Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes |
| title_fullStr | Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes |
| title_full_unstemmed | Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes |
| title_short | Pectin-based edible coating containing gibberellic acid in the post-harvest conservation of fresh tomatoes |
| title_sort | pectin based edible coating containing gibberellic acid in the post harvest conservation of fresh tomatoes |
| topic | Biopolymers gibberellins materials technology shelf life. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542023000100240&tlng=en |
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