Open AccessEffect of alginate coatings incorporated with chitinase from ʻBaozhuʼ pear on the preservation of cherry tomato during refrigerated storage
Author(s) -
Wu Yongmin,
Wu Yi,
Han Peng,
Xu Jiangqi,
Liang Xiaobo
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2908
Subject(s) - chitinase , pear , titratable acid , fusarium oxysporum , horticulture , shelf life , food science , chemistry , biology , botany , enzyme , biochemistry
The effects of edible coatings based on sodium alginate with ʻBaozhuʼ pear chitinase on the quality of cherry tomatoes during refrigerated storage were evaluated. Cherry tomatoes inoculated with Fusarium oxysporum were coated and stored up to 21 days. All coatings with the chitinase significantly reduced F . oxysporum proliferation on cherry tomatoes during storage and extended the shelf life of cherry tomatoes effectively ( p < .05). Results showed that alginate coatings with the chitinase could prevent weight loss, maintain firmness, and slow down the changes of titratable acidity and vitamin C ( p < .05) in a dose‐dependent manner. However, no significant differences were observed between T3 (1% alginate/0.15% ʻBaozhuʼ pear chitinase/1% glycerin) and T4 (1% sodium alginate/0.3% ʻBaozhuʼ pear chitinase/1% glycerin) ( p > .05). Overall, alginate coating with 0.15% ʻBaozhuʼ pear chitinase could be a promising method to maintain the quality of cherry tomatoes.