Abstract
Background
Fresh
vegetables
are
commodities
that
have
a
high
tendency
to
deteriorate
after
harvest,
causing
significant
losses
in
economic
and
environmental
costs
associated
with
plant
food
loss.
Therefore,
this
study
was
carried
out
evaluate
the
effects
of
both
un-irradiated
(UISA)
irradiated
sodium
alginate
(ISA)
as
an
edible
coating
for
preserving
cherry
tomato
fruits
under
storage
conditions.
The
FTIR,
XRD,
TGA,
SEM,
TEM
were
used
characterize
UISA
ISA
(25,
50,
75,
100
kGy),
which
demonstrated
polymer
degraded
low
molecular-weight
polysaccharides
formed
result
irradiation,
particularly
kGy
dose
level.
Sodium
at
process,
physico-chemical
nutritional
quality
tomatoes
analyzed.
Results
results
treatments
delayed
changes
most
ripening
characteristics;
weight
acidity
losses,
decay,
softening.
loss
control
observed
be
greater
two
keeping
temperatures
(4
25
°C)
comparison
coated
UISA.
coatings
gave
least
(5.46
14.72%),
respectively
compared
(8.77
18.93%),
end
period.
In
terms
antioxidant
properties,
obtained
use
coating,
specially
alginate.
Over
time,
majority
water-soluble
vitamins
decreased,
especially
vitamin
C,
alginate-coated
showed
decrease
C
content,
ISA.
Conclusions
current
findings
suggest
treatment
efficiently
extends
period
maintains
their
through
preservation
offers
promising
potential
successful
commercialization
eco-friendly
eatable
fruit
vegetable
growers
industries.
Food Chemistry X,
Год журнала:
2024,
Номер
23, С. 101589 - 101589
Опубликована: Июнь 22, 2024
Fruit
preservation
after
harvest
is
one
of
the
key
issues
in
current
agriculture,
rural
areas,
and
for
farmers.
Using
chitosan
to
keep
fruits
fresh,
which
can
reduce
harm
caused
by
chemical
preservative
residue
human
health.
It
also
helps
avoid
disadvantages
high
cost
physical
challenges
associated
with
difficult
operation.
This
review
focuses
on
application
progress
fruit
preservation.
Studies
have
shown
that
inhibits
growth
bacteria
fungi,
delays
aging
decay.
Furthermore,
it
regulate
respiration
physiological
metabolism
fruit,
helping
maintain
its
quality
nutritional
value.
The
mechanism
includes
antibacterial
properties,
film-forming
effects
processes
fruit.
However,
practical
applications,
such
as
determining
optimal
concentration
treatment
still
require
further
research
optimization.
