Storage life extension of cherry tomato by alginate-based edible coating in combination with UV-C treatment

The aim of this work was to determine the effects of UV-C and alginate coating, alone or in combination, on extending the storability and the quality of cherry tomato.

Tomatoes were covered with a 2% alginate coating in combination with UV-C treatment or alone and stored at 10°C with 90-95% relative humidity for 20 days. Tomatoes were evaluated for weight loss, respiration rate, total soluble solids, titratable acidity, ascorbic acid, lycopene content, total phenolic content, antioxidant content and overall appearance every 5 day.

The results indicated that UV-C +Alginate treatment was highly effective in preserving fruit quality and delaying senescence. Alginate coating preserved brightness and visual quality of fruit while preventing decay. Overall, the integration of UV-C irradiation with alginate coating was the best treatment that could strongly inhibit the increase in the weight loss and respiration and achieved the highest ascorbic acid, total phenolic and antioxidant content. Single UV-C treatment had a positive effect on biochemical compounds at the beginning, but could not maintain this effect at the end of storage. Moreover, lycopene concentration increased as the senescence progressed, but observed higher lycopene contents in control samples.

 No limitations to report.

UV-C + alginate treatment may be a promising method of improving quality and extending the postharvest life of cherry tomatoes.