| Biological Engineering |
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| Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato |
| ZHUANG Rong-yu, HUANG Yao-wen |
| School of Medicine, Ningbo University, Ningbo 315211, China; Department of Food Science and Technology, University of Georgia, Athens, GA30602, USA |
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Abstract The effect of application of cellulose-based edible coating, hydroxypropyl methylcellulose (HPMC) to mature-green tomatoes on the firmness and color was investigated. Tomatoes were stored at 20°C for up to 18 days. Firmness decreased as storage time increased in all treatments. However, application of HPMC edible coating delayed softening of tomatoes during 18 days of storage at 20°C. At days 7, 13 and 18, the firmness of tomatoes coated with HPMC was significantly (P≤0.05) greater than the firmness of uncoated tomatoes. The study also confirmed that HPMC coatings could significantly (P≤0.05) delay the changes in color of tomatoes stored at 20°C. The ripening of tomatoes from the pink stage to the red stage was successfully retarded. HPMC coating could extend the shelf life of fresh tomatoes. The retardation of the rate of loss of firmness could reduce the economic loss that would result from spoilage by mechanical injury during transportation of tomatoes.
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Received: 28 February 2002
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