Ramos G1, RH Lira1, RD Peralta2, GY Cortez2, A Cárdenas1
Phyton-International Journal of Experimental Botany, Vol.83, pp. 139-143, 2014, DOI: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 More >
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