Edible coating with microalgae and modified atmosphere packaging for post-harvest conservation of tomatoes

Author:

Santos Leônidas C dos1ORCID,Silva Idelvan José da2ORCID,Santos Arthur Vinicius D dos2ORCID,Sousa Eder P da R2ORCID,Oliveira Agda MF de3ORCID,Sousa Valéria F de O4ORCID,Teodosio Albert EM de M4ORCID,Onias Elny A2ORCID,Araújo Railene HCR4ORCID

Affiliation:

1. Universidade Federal de Lavras, Brazil

2. Universidade Federal de Campina Grande, Brazil

3. Universidade Federal Rural do Semiárido, Brasil

4. Universidade Federal da Paraíba, Brazil

Abstract

ABSTRACT Tomato fruits are highly perishable. In this sense, adopting techniques to maintain and extend its shelf life is essential. Recent studies have used microalgae as an edible coating for fruit, as it is a nutrient-rich alternative and reduces fruit mass loss and respiration, delaying senescence. The aim of this study was to evaluate the application of microalgae-based coatings with or without the use of modified atmosphere packaging, polyvinyl chloride (PVC), in post-harvest tomato conservation. The design used was completely randomized, in a 4x2 factorial arrangement, with four coatings (no coating, coating composed of Spirulina platensis sp., Chlorella sp. and Scenedesmus sp.) and two conditions (with and without PVC), totalizing 8 treatments, with four replicates, consisting of one fruit each. Stored for 7 days at 10±2ºC and 55±5% UR and evaluated at harvest and on the last day of storage. The fruits coated with Chlorella sp. without PVC and Scenedesmus sp. associated with PVC, showed the lowest mass losses, representing a reduction of 73.79% and 78.47%, respectively, in relation to the control. In addition to mass loss, the levels of ascorbic acid (18.91 and 16.97 mg/100 g), citric acid (4.02 and 4.01), respectively, and the SS/AT ratio also stood out. The microalgae Chlorella sp. and Scenedesmus sp. can be used in coating ‘Santa Clara’ tomato fruits to maintain their physicochemical characteristics over 7 days of storage. The use of PVC film coating helped maintain these characteristics, reducing the perishability of the fruits.

Publisher

FapUNIFESP (SciELO)

Subject

Horticulture,Plant Science,Soil Science

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