The use of coatings is a technique used to increase postharvest life of the fruit. Almond gum exudate was used, in comparison with gum arabic, at concentrations of 10% as a novel edible coating, to preserve the quality parameters of tomato (Solanumlycopersicum). Fruits were harvested at the mature-green stage of ripening. Results showed that the coatings delayed significantly (p < 0.05) the changes in color, weight loss, firmness, titratable acidity, ascorbic acid content, soluble solids concentration, and decay percentage compared to uncoated control fruits. Sensory evaluation proved the efficacy of 10% almond gum and gum arabic coatings to maintain the overall quality of tomato fruits during storage period (20 days). In addition, the difference between gum arabic and almond gum coatings was not significant (p > 0.05) except for pulp color. Therefore, we can suggest the use of almond gum exudate as a novel edible coating extends the shelf-life of tomato fruits on postharvest.
AliAMahmudTMM (2008) The potential use of locally prepared chitosan to control in vitro growth of Colletotrichumgloeosporioides isolated from papaya fruits. Acta Horticulturae804: 177–182.
2.
AliAMaqboolMRamachandranSAldersonPG (2010) Gumarabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanumlycopersicum L.) fruit. Postharvest Biology and Technology58: 42–47.
3.
AOAC (1984) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
4.
BaldwinEABurnsJKKazokasWBrechtJKHagenmaierRDBenderRJ (1999) Effect of two edible coatings with different permeability characteristics on mango (Mangiferaindica L.) ripening during storage. Postharvest Biology and Technology17: 215–226.
5.
BallJA (1997) Evaluation of two lipid-based edible coatings for their ability to preserve post harvest quality of green bell peppers, Blacksburg, VA, USA: Master Thesis, Faculty of the Virginia Polytechnic Institute and State University.
6.
BhattaraiDRGautamDM (2006) Effect of harvesting method and calcium on post harvest physiology of tomato. Nepal Agriculture Researcher Journal7: 37–41.
7.
Bosquez-MolinaETomasSARodriguez-HuezoME (2010) Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films. LWT-Food Science and Technology43: 1419–1425.
8.
BourtoomTChinnanMSJantawatPSanguandeekulR (2006) Effect of plasticizer type and concentration on the properties of edible film from water-soluble fish proteins in surimi wash-water. Food Science and Technology International12: 119–126.
9.
CerqueiraMALimaAMSouzaBWSTeixeiraJAMoreiraRAVicenteAA (2009) Functional polysaccharides as edible coatings for cheese. Journal of Agricultural and Food Chemistry57: 1456–1462.
10.
ChengTSShewfeltRL (1988) Effect of chilling exposure of tomatoes during subsequent ripening. Journal of Food Science53: 1160–1162.
11.
DrakeSRFellmanJKNelsonJW (1987) Postharvest use of sucrose polyesters for extending the shelf-life of stored ‘Golden Delicious’ apples. Journal of Food Science52(5): 1283–1285.
12.
El-AnanyAMHassanGFARehab AliFM (2009) Effects of edible coatings on the shelf-life and quality of Anna apple (MalusdomesticaBorkh) during cold storage. Journal of Food Technology7: 5–11.
13.
El GhaouthAArulJPonnampalamRBouletM (1992) Chitosan coating to extend the storage life of tomatoes. Horticulture Science27(9): 1016–1018.
14.
GarcíaMAMartinoMNZaritzkyNE (1998) Plasticizer effect on starch-based coatings applied to strawberries (Fragariaananassa). Journal of Agricultural and Food Chemistry46: 3758–3767.
15.
GuilbertSGontardNGorrisLGM (1996) Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. LWT-Food Science and Technology29: 10–17.
16.
HanCZhaoYLeonardSWTraberMG (2004) Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubusideaus). Postharvest Biology and Technology33: 67–78.
17.
Hui-MinJToHLi-PingLHai-YingZ (2009) Effects of edible coatings on browning of fresh-cut peach fruits. Transactions of the Chinese Society of Agricultural Engineering25(3): 282–286.
18.
Jafarizadeh-MalmiriHOsmanATanCPAbdul RahmanR (2011) Evaluation of effectiveness of three cellulose derivative-based edible coatings on changes of physico-chemical characteristics of ‘Berangan’ banana (Musa sapientumcv. Berangan) during storage at ambient conditions. International Food Research Journal18(4): 1381–1386.
19.
JagannathJHNanjappaCDas GuptaDKBawaAS (2006) Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota). International Journal of Food Science and Technology41: 498–506.
20.
JavanmardM (2011) Shelf-life of apples coated with whey protein concentrate-gellan gum edible coatings. Journal of Food Biosciences and Technology1: 55–62.
21.
KaderAA (1986) Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology40: 99–100(102–104).
22.
KaysSJ (1991) Postharvest Physiology of Perishable Plant Products, New York: Van Nostrand Rein Hold Book, AVI Publishing Co, pp. 149–316.
23.
KhudairiAK (1972) The ripening of tomatoes. American Scientist60: 696–707.
24.
KimDMSmithNLLeeCY (1993) Quality of minimally processed apple slices from selected cultivars. Journal of Food Science58(5): 1115–1117.
25.
KitturFSSarojaNHabibunnisaTharanathanRN (2001) Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology213: 306–311.
26.
KrochtaJM(2002) Proteins as raw materials for films and coatings: definitions, current status, and opportunities. In: GennadiosA (ed.) Protein-Based Films and Coatings, Boca Raton, FL: CRC Press, pp. 1–41.
27.
KrochtaJMDe Mulder-JohnstonC (1997) Edible and biodegradable polymer films: challenges and opportunities. Food Technology51(2): 61–74.
28.
McGuireRG (1992) Reporting of objective color measurements. HortScience27: 1254–1255.
29.
McHughTH (2000) Protein-lipid interactions in edible films and coatings. Nahrung44: 148–151.
30.
MaftoonazadNRamaswamyHSMoalemiyanMKushalappaAC (2007) Effect of pectin-based edible emulsion coating on changes in quality of avocado exposed to Lasiodiplodiatheobromae infection. Carbohydrate Polymers68: 341–349.
31.
MahfoudhiNChouaibiMDonsiFFerrariGHamdiS (2012) Chemical composition and functional properties of gum exudates from the trunk of the Almond (Prunusdulcis). Food Science and Technology International18(3): 241–250.
32.
MaliSGrossmannMVEGarciaMAMartinoMNMZaritzkyNE (2006) Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. Journal of Food Engineering75: 453–460.
33.
MillerKSKrochtaJM (1997) Oxygen and aroma barrier properties of edible films: a review. Trends in Food Science and Technology8(7): 228–237.
34.
MirandaSPGarnicaOLara-SagahonVCárdenasG (2004) Water vapor permeability and mechanical properties of chitosan composite films. Journal of the Chilean Chemical Society49: 173–178.
35.
Moldão-MartinsMBeirão-da-CostaSMBeirão-da-CostaML (2003) The effects of edible coatings on postharvest quality of the ‘Bravo de Esmolfe’ apple. European Food Research and Technology217: 325–328.
36.
MorillonVDebeaufortFBondGCapelleMVolleyA (2002) Factors affecting the moisture permeability of lipid based edible films: a review. Critical Reviews in Food Science and Nutrition42(1): 67–89.
37.
PanJCBhowmilkSR (1992) Shelf-life of mature green tomatoes stored in controlled atmosphere and high humidity. Journal of Food Science57: 948–953.
38.
ParkHJ (1999) Development of advanced edible coatings for fruits. Trends in Food Science and Technology10: 254–260.
39.
PonceAGRouraSIDel ValleCEMoreiraMR (2008) Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biology and Technology49: 294–300.
40.
RangganaS (1977) Manual Analysis of Fruit and Vegetable Products, New Delhi: Tata McGraw-Hill Publishing Company Ltd, pp. 77–78.
41.
Rojas-ArgudoCDelRíoaMAPérez-GagobMB (2009) Development and optimization of locust bean gum (LBG)-based edible coatings for postharvest storage of ‘Fortune’ mandarins. Postharvest Biology and Technology52: 227–234.
42.
RolleSRChismGW (1987) Physiological consequences of minimally processed fruits and vegetables. Journal of Food Quality10: 157–177.
43.
SothornvitRKrochtaJM (2000) Plasticizer effect on oxygen permeability of beta-lactoglobulin films. Journal of Agricultural and Food Chemistry48: 6298–6302.
44.
Tanada-PalmuPSGrossoCR (2005) Effect of edible wheat gluten-based films and coatings on refrigerated strawberry (Fragariaananassa) quality. Postharvest Biology and Technology36: 199–208.
45.
USDA (1991) United States Standard for Grades of Fresh Tomatoes, Washington, DC: US Department of Agriculture, Agricultural Marketing Service.
46.
VictorFJuanPQAlbertoJJoséAMAlbertI (2011) Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science and Technology22: 292–303.
47.
YamanOBayoindirliL (2002) Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food science and Technology35: 146–150.
48.
ZapataPJGuillénFMartínez-RomeroDCastilloSValeroDSerranoM (2008) Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanumlycopersicon Mill) quality. Journal of the Science of Food and Agriculture88: 1287–1293.
