title: Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits.
abstract: The use of coatings is a technique used to increase postharvest life of the fruit. Almond gum exudate was used, in comparison with gum arabic, at concentrations of 10% as a novel edible coating, to preserve the quality parameters of tomato (Solanumlycopersicum). Fruits were harvested at the mature-green stage of ripening. Results showed that the coatings delayed significantly (p < 0.05) the changes in color, weight loss, firmness, titratable acidity, ascorbic acid content, soluble solids concentration, and decay percentage compared to uncoated control fruits. Sensory evaluation proved the efficacy of 10% almond gum and gum arabic coatings to maintain the overall quality of tomato fruits during storage period (20 days). In addition, the difference between gum arabic and almond gum coatings was not significant (p > 0.05) except for pulp color. Therefore, we can suggest the use of almond gum exudate as a novel edible coating extends the shelf-life of tomato fruits on postharvest.
authors.affiliation: 1Food Preservation Laboratory, High Institute of Food Industry, Elkhadra, Tunisia.
authors.forename: Nesrine
authors.initials: N
authors.lastname: Mahfoudhi
authors.forename: Moncef
authors.initials: M
authors.lastname: Chouaibi
authors.forename: Salem
authors.initials: S
authors.lastname: Hamdi
mesh_terms: D000704:Analysis of Variance; D001205:Ascorbic Acid / Q000032:analysis; D003116:Color; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D061353:Food Storage / Q000379:methods; D006170:Gum Arabic / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D018551:Solanum lycopersicum / Q000737:chemistry*; D028321:Plant Preparations / Q000494:pharmacology*; D027861:Prunus
chemical_list: D028321:Plant Preparations; D006170:Gum Arabic; D001205:Ascorbic Acid
keywords: Almond gum; coatings; gum arabic; sensory evaluation; shelf-life; tomato