Effects of Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharide Coating on Quality Maintenance of Cherry Tomatoes during Cold Storage
文献类型： 外文期刊
作者： Liu, Guige 1 ; Chen, Bingjie 2 ; Liu, Hongru 2 ; Wang, Xiao 2 ; Zhang, Yi 2 ; Wang, Cunfang 2 ; Liu, Chenxia 2 ; Zhong, Yaoguang 1 ; Qiao, Yongjin 2 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China
关键词： preservative coating; delay senescence; fresh-keeping
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 17 期
页码：
收录情况： SCI
摘要： Cherry tomatoes are easily damaged due to their high moisture content. A composite coating was developed to delay deterioration and prolong storage by mixing antibacterial sulfated rice bran polysaccharides (SRBP) and edible hydroxyethyl cellulose (HEC) with film-forming properties. The effects of HEC, HEC-5% SRBP, and HEC-20% SRBP preservative coatings on the maintenance of the quality of cherry tomatoes (LycopersivonesculentumMill., Xiaohuang F2) during cold storage were investigated. The HEC-20% SRBP coating significantly reduced tomato deterioration and weight loss, delayed firmness loss, decreased polyphenol oxidase activity, and increased peroxidase activity. Furthermore, cherry tomatoes treated with HEC-20% SRBP maintained high levels of titratable acid, ascorbic acid, total phenols, and carotenoids. Cherry tomatoes coated with HEC-SRBP also had higher levels of volatile substances and a greater variety of these substances compared to uncoated tomatoes. In conclusion, the HEC-20% SRBP coating effectively delayed deterioration and preserved cherry tomatoes' nutrient and flavor qualities during postharvest cold storage, suggesting it could be a novel food preservation method.
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