Effect of chitosan-thyme essential oil nanocoatings on postharvest quality of tomato fruit

Zormy Nacary Correa-Pacheco, Kárel Damari García-Paniagua, Silvia Bautista-Baños, María Luisa Corona-Rangel

Abstract


Currently, in order to prolong the shelf life of fruits and vegetables, new natural solutions, such as chitosan and essential oils have been used instead of synthetic pesticides that causes environmental pollution. In this work, the results of chitosan-thyme essential oil nanocoatings on the postharvest quality in tomato after 7 days of storage are presented. The variables evaluated were: color, firmness, pH, total soluble solids (SST), carotenoids, weight loss (PP), respiration and antibacterial activity. From the results, all variables presented significant statistical differences for the different formulations and controls, except the PP.  The coating with 15% of chitosan nanoparticles (QS + NPQs (15%) + G) maintained higher firmness during storage time and also showed the highest inhibition against Pectobacterium carotovorum. The application of coatings based on natural and bioactive compounds such as chitosan and essential oils, using an innovative technique such as nanotechnology, represents a viable and environmentally friendly alternative for the conservation of horticultural products.

Keywords


nanoparticles; bacteria; ripening; CFU; Solanum lycopersicum

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References


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DOI: http://dx.doi.org/10.18781/R.MEX.FIT.1903-5

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