Edible Coating Effects on Storage Life and Quality of Tomatoes

Hyun Jin Park, MANJEET S. CHINNAN, ROBERT L. SHEWFELT

Research output: Contribution to journalArticle

127 Citations (Scopus)

Abstract

Tomatoes at breaker and pink stage maturities were coated with comzein film. Color, weight and firmness changes and sensory quality were compared with noncoated tomatoes during storage at 21°C. Corn‐zein fdm delayed color change and loss of firmness and weight during storage. Shelf life was extended by 6 days with film coatings as determined by sensory evaluation.

Original languageEnglish
Pages (from-to)568-570
Number of pages3
JournalJournal of Food Science
Volume59
Issue number3
DOIs
Publication statusPublished - 1994
Externally publishedYes

Fingerprint

edible films
Lycopersicon esculentum
storage quality
films (materials)
firmness
shelf life
Color
Quality of Life
tomatoes
color
maturity stage
coatings
sensory evaluation
Weight Loss
Weights and Measures

Keywords

  • color
  • edible coatings
  • storage life
  • texture
  • tomatoes

ASJC Scopus subject areas

  • Food Science

Cite this

Edible Coating Effects on Storage Life and Quality of Tomatoes. / Park, Hyun Jin; CHINNAN, MANJEET S.; SHEWFELT, ROBERT L.

In: Journal of Food Science, Vol. 59, No. 3, 1994, p. 568-570.

Research output: Contribution to journalArticle

Park, Hyun Jin ; CHINNAN, MANJEET S. ; SHEWFELT, ROBERT L. / Edible Coating Effects on Storage Life and Quality of Tomatoes. In: Journal of Food Science. 1994 ; Vol. 59, No. 3. pp. 568-570.
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