1. Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life.
- Author
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Costa de Quadros, Camila da, Lima, Karina Oliveira, Luz Bueno, Caio Hendrix, dos Santos Fogaça, Fabíola Helena, Rocha, Meritaine da, and Prentice, Carlos
- Subjects
EDIBLE coatings ,PROTEIN hydrolysates ,TOMATOES ,CHERRIES ,FRUIT ,COLOR temperature - Abstract
Alternatives to increase fruit shelf life without the addition of synthetic preservatives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish protein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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