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Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage
Author(s) -
Vanitha Thiraviam,
Thammawong Manasikan,
Umehara Hitomi,
Nakamura Nobutaka,
Shiina Takeo
Publication year - 2019
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2479
Subject(s) - shelf life , modified atmosphere , preservative , low density polyethylene , polyethylene , food science , nonwoven fabric , active packaging , materials science , horticulture , chemistry , food packaging , composite material , biology , fiber
Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [ Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O 2 in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O 2 ). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS , LeADH , and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.