Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Obtaining Extracts of F. Cernua
2.3. Films and Coating Formulation
2.4. Evaluation of Edible Films
2.4.1. Film Thickness
2.4.2. Water Vapor Permeability (WVP)
2.4.3. Water Solubility
2.4.4. Film Transparency
2.4.5. Scanning Electron Microscopy (SEM)
2.5. Evaluation of Edible Coating
2.5.1. Fruit grouping and Coating Application
2.5.2. Characterization of Tomatoes
2.5.3. Antifungal Activity In Vitro
2.5.4. Physicochemical Analyses
2.5.5. Color Surface
2.6. Statistical Analysis
3. Results and Discussion
3.1. Evaluation of Edible Films
3.2. Evaluation of Edible Coatings
3.2.1. Antifungal Activity In Vitro
3.2.2. Physicochemical Analyses
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter | C | CE |
---|---|---|
WVP (g mm/m2 day kPa) | 0.435 ± 0.17 a | 0.404 ± 0.07 a |
Thickness (mm) | 0.10 ± 0.01 a | 0.09 ± 0.01 a |
Solubility (%) | 44.52 ± 0.35 a | 48.62 ± 0.62 b |
Transparency (A600/mm) | 13.17 ± 0.44 b | 10.36 ± 0.50 a |
Evaluation | Control | C | CE | |
---|---|---|---|---|
Sensory evaluation | Overall appearance | 4.4 a | 3.6 b | 3.5 b |
Color | 4.3 a | 3.9 b | 3.4 c | |
Odor | 3.8 a | 3.6 b | 3.6 b | |
Flavor | 4.1 a | 3.3 b | 3.3 b | |
Weight loss (%) | 9.0 b | 13.0 c | 7.3 a | |
Firmness loss (%) | 30.0 c | 19.4 b | 14.60 a | |
Inhibition (%) | B. cinerea | 0.0 c | 23.0 b | 35.0 a |
C. gloeosporioides | 0.0 c | 28.0 b | 39.0 a | |
F. oxysporum | 0.0 c | 3.0 b | 6.0 a |
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Ruiz-Martínez, J.; Aguirre-Joya, J.A.; Rojas, R.; Vicente, A.; Aguilar-González, M.A.; Rodríguez-Herrera, R.; Alvarez-Perez, O.B.; Torres-León, C.; Aguilar, C.N. Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits. Foods 2020, 9, 1303. https://doi.org/10.3390/foods9091303
Ruiz-Martínez J, Aguirre-Joya JA, Rojas R, Vicente A, Aguilar-González MA, Rodríguez-Herrera R, Alvarez-Perez OB, Torres-León C, Aguilar CN. Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits. Foods. 2020; 9(9):1303. https://doi.org/10.3390/foods9091303
Chicago/Turabian StyleRuiz-Martínez, Judith, Jorge A. Aguirre-Joya, Romeo Rojas, Antonio Vicente, Miguel A. Aguilar-González, Raúl Rodríguez-Herrera, Olga B. Alvarez-Perez, Cristian Torres-León, and Cristóbal N. Aguilar. 2020. "Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits" Foods 9, no. 9: 1303. https://doi.org/10.3390/foods9091303