Literature DB >> 28660453

Peach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes.

Chengzhong Li1, Jun Tao2, Huanxin Zhang3.   

Abstract

Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed the changes in total acidity, ascorbic acid and sugar content of cherry tomatoes during hypothermic storage (4 °C) compared with those of the control (p < 0.05). The results indicate that using PGP-based edible coating is a promising method to extend the shelf life of cherry tomatoes.

Entities:  

Keywords:  Cherry tomato; Coatings; Peach gum; Polysaccharides

Year:  2017        PMID： 28660453      PMCID： PMC5489453          DOI： 10.1007/s13205-017-0845-z

Source DB:  PubMed          Journal:  3 Biotech        ISSN： 2190-5738            Impact factor:   2.406


  6 in total

1.  Effect of oligosaccharides derived from Laminaria japonica-incorporated pullulan coatings on preservation of cherry tomatoes.

Authors:  Shengjun Wu; Mingsheng Lu; Shujun Wang
Journal:  Food Chem       Date:  2015-12-08       Impact factor: 7.514

2.  A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

Authors:  M M Bradford
Journal:  Anal Biochem       Date:  1976-05-07       Impact factor: 3.365

3.  Preparation of peach gum polysaccharides using hydrogen peroxide.

Authors:  Xin-Cun Yao; Yan Cao; Sai-Kun Pan; Sheng-Jun Wu
Journal:  Carbohydr Polym       Date:  2013-01-25       Impact factor: 9.381

4.  Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages.

Authors:  Antonio Raffo; Cherubino Leonardi; Vincenzo Fogliano; Patrizia Ambrosino; Monica Salucci; Laura Gennaro; Rossana Bugianesi; Francesco Giuffrida; Giovanni Quaglia
Journal:  J Agric Food Chem       Date:  2002-10-23       Impact factor: 5.279

5.  Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples.

Authors:  Shengjun Wu; Jinhua Chen
Journal:  Int J Biol Macromol       Date:  2013-01-31       Impact factor: 6.953

6.  Antioxidant activity and antibacterial activity of peach gum derived oligosaccharides.

Authors:  Xing-Cun Yao; Yan Cao; Sheng-Jun Wu
Journal:  Int J Biol Macromol       Date:  2013-08-22       Impact factor: 6.953
  6 in total
  3 in total

1.  Suppression of N-glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit.

Authors:  Darshan Dorairaj; Bijesh Puthusseri; Nandini P Shetty
Journal:  3 Biotech       Date:  2020-04-28       Impact factor: 2.406

2.  Changes in antioxidant and biochemical activities in castor oil-coated Capsicum annuum L. during postharvest storage.

Authors:  Jitendriya Panigrahi; Mansi Patel; Niyati Patel; Bhumi Gheewala; Saikat Gantait
Journal:  3 Biotech       Date:  2018-06-01       Impact factor: 2.406

3.  Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes.

Authors:  Yao Cheng; Hao Dong; Yuanyue Wu; Kaijun Xiao
Journal:  Foods       Date:  2021-03-07
  3 in total

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