The efficacy of edible coating chitosan and cinnamic acid on infected tomatoes by Botrytis cinerea
Chitosan and cinnamic acid layer by layer (LBL) edible coating effect on quality and shelf life extension of tomato which was stored for 27 days after inoculation and drying period were investigated. Fresh produce spoilage in the food industry is a major loss. Pathogen attacks cause deterioration of...
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| Format: | UMK Etheses |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://discol.umk.edu.my/id/eprint/10179/1/Wan%20Norin%20Syerina%20Mior%20Azmai.pdf http://discol.umk.edu.my/id/eprint/10179/ |
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| Summary: | Chitosan and cinnamic acid layer by layer (LBL) edible coating effect on quality and shelf life extension of tomato which was stored for 27 days after inoculation and drying period were investigated. Fresh produce spoilage in the food industry is a major loss. Pathogen attacks cause deterioration of raw materials. The most important thing about the fresh product, freshness quality is vital to the consumers. Food loss due to the preventable environmental factors such as pathogen should not arise. Tomato, Solanum lycopersicum is a climacteric fruit that secretes ethylene, a ripening gas after harvesting process that accelerates the maturation of fruit and attracts Botrytis cinerea. Also known as grey mould, B. cinerea infects tomato as early as the seedling stage, and farmers are concerned that the grey mould is becoming more resistant to the commonly used fungicides. Therefore, it was proposed that edible coating had the potential as an alternative to the carcinogenic chemical solution. Retaining colour (Hue angle), total soluble solid (TSS) value and firmness with minimum weight loss at both breakers and turning stages with the former showed a higher adaptation towards the treatment compared to the latter. The usage of chitosan and cinnamic acid through LBL prohibited the infection progress of grey mould compared to the uncoated and alone application. Also, the treatment used a lower concentration of chitosan and cinnamic acid compared to previous research. 1.0 % chitosan + 3 mM cinnamic of 120 minutes drying period maintained its freshness up to 27 days with 0.0019 days-1 growth rate of B. cinerea as the findings were fitted into a logistic growth model using MATLAB "fminsearch" to predicts the growth of B. cinerea at different drying period while estimating the effectiveness of chitosan and cinnamic acid combination. 120 minutes drying period of tomato reached 100 % infection more than 30 days compared to 30, 60 and 90 minutes drying period after inoculation. The combination of chitosan and cinnamic acid as the edible coating has the potential to provide a long-term solution for farmers to survive the extended supply chain and avoid the untimely demise of their fresh produce. This finding will benefit both the consumers as well as the food industry. |
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