Open Access

ARTICLE

Extension of postharvest shelf-life of tomato fruits using biocompatible synthetic latex

by Ramos G¹, RH Lira¹, RD Peralta², GY Cortez², A Cárdenas¹

1 Departamento de Plásticos en la Agricultura.
2 Departamento de Procesos de Polimerización. Centro de Investigación en Química Aplicada (CIQA). Saltillo, Coah., México. CP. 25294.

* Corresponding Authors:Address Correspondence to: Dr. R. Hugo Lira-Saldivar, e-mail: ; ; Tel. 844 4389830. Fax: 844 4389839.

Phyton-International Journal of Experimental Botany 2014, 83(all), 139-143. https://doi.org/10.32604/phyton.2014.83.139

Abstract

Tomato fruits are perishable products that require treatments such as coating films to extend their shelf life. Because of this and to avoid use of synthetic chemicals to prevent physical deterioration during postharvest, we evaluated the effects of an edible coating polymer latex poly (vinyl acetate-co-vinyl alcohol), P (VAc-co-VA), at three concentrations (0, 50 and 100%) in tomato fruits. The trial was conducted at room temperature conditions (31 ± 4 °C; with RH of 30 ± 5%) and temperature-controlled (12 ± 1 °C; with RH of 75 ± 5%). Fruits coated with P (VAc-co-VA) at 100 and 50% showed significantly higher physical properties (weight and firmness) after storage than fruits without the coating. Total soluble solids (° Brix) were also significantly higher in fruits either stored at controlled temperature or coated with P (VAc-co-VA) at 100 and 50% than in fruits stored at room temperature or without coating. Our results suggest that P(VAc-co-VA) coatings are suitable agents to preserve tomato fruit shelf life for a longer time.

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Keywords

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