Journal ArticleDOI
Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits.
TLDR
The use of almond gum exudate as a novel edible coating extends the shelf-life of tomato fruits on postharvest and also preserves the quality parameters of tomato (Solanumlycopersicum).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) 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.read more
Citations
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Journal ArticleDOI
Novel Materials in the Preparation of Edible Films and Coatings—A Review
TL;DR: In this article, the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal.
Journal ArticleDOI
Recent developments in gum edible coating applications for fruits and vegetables preservation: A review.
Haroon Elrasheid Tahir,Zou Xiaobo,Gustav Komla Mahunu,Muhammad Arslan,Mandour H Abdalhai,Li Zhihua +5 more
TL;DR: This review aims to highlight the most relevant and current information in the use of polysaccharides in postharvest shelf life extension and preservation of overall quality of fruits and vegetables.
Journal ArticleDOI
Natural gums of plant origin as edible coatings for food industry applications
TL;DR: In this review, the recent developments in the use of natural gums and their derivatives as edible coatings have been explored and discussed.
Journal ArticleDOI
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates
TL;DR: In this article, the composition of both soluble and insoluble fractions of gum exudates from the trunk and branches of the sweet-almond tree (Amygdalus communis L.) were investigated.
Journal ArticleDOI
Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage
Nesrine Mahfoudhi,Salem Hamdi +1 more
TL;DR: Almond gum and gum arabic were used as edible coatings for sweet cherries in order to delay their ripening during postharvest storage at 2C and 90-95% relative humidity for 15 days.
References
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Journal ArticleDOI
Reporting of Objective Color Measurements
TL;DR: The analysis of color is frequently an important consideration when determining the efficacy of a variety of postharvest treatments, and many researchers continue to analyze this characteristic inappropriately.
Journal Article
Edible and biodegradable polymer films: challenges and opportunities
Journal Article
Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables
TL;DR: A literature review discusses the possible direct and indirect effects of controlled atmospheres (CA's) on the biochemical and physiological properties of fruits and vegetables during transport and storage as mentioned in this paper, including those associated with respiratory metabolism, ethylene biosynthesis and action, chemical changes affecting product color, texture, flavor, and nutritional value.
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Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (Prunus avium) Quality during Storage
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