[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system.

Deepak, Mehta and Goutam, Sahu and Manoj Kumar, Patel and Aarti, Chauhan and Vishal, Agrahari and Anup, Kumar and Manoj Kumar, Nayak and Matche, R. S. (2023) Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system. International Journal of Food Science and Technology, 58. pp. 6351-6361.

[img] PDF
Int J of Food Sci Tech - 2023 - Mehta - Quality evaluation of tomatoes coated by an advanced electrostatic spray coating.pdf - Published Version
Restricted to Registered users only

Download (864kB) | Request a copy

Abstract

A critical assessment was carried out to investigate the impact of electrostatic spray coatings as compared to dip coatings on tomatoes which were conducted at 30 � 2 °C and 60% RH for a period of 30 days. In this paper, the impact of developed polysaccharide-based coatings (alginate and cellulose coatings with clove oil) and commercially available wax-based coatings (VMW50+) was compared to that of uncoated tomatoes. The application of alginate- and cellulose-based electrostatically charged sprays was found to significantly (P < 0.05) reduce the weight loss, firmness, colour and bioactive compound degradation and overall flavour loss as compared to uncoated and dip-based coating during the storage period of 30 days. Moreover, alginate- and cellulose-based electrostatically charged spray coating were more efficient in delaying the spoilage of tomatoes by 20 days as compared to the uncoated one. A significant level of charge-to-mass ratio has been achieved, which confirmed the chargeability of coating materials. These findings confirmed the capability of electrostatically charged sprays to extend the shelf life and preserve the overall quality of tomatoes during storage.

Item Type: Article
Uncontrolled Keywords: Charged sprays of coating materials, dip coating, electrostatic spray coating, postharvest quality, shelf life, tomatoes.
Subjects: 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Dec 2023 05:40
Last Modified: 08 Dec 2023 05:40
URI: http://ir.cftri.res.in/id/eprint/16814

Actions (login required)

View Item View Item