LWT - Food Science and Technology 50 (2013) 272e278

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LWT - Food Science and Technology

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Development of a rice starch-based coating with antioxidant and microbe-barrier

properties and study of its effect on tomatoes stored at room temperature
Deba Krishna Das, Himjyoti Dutta, Charu Lata Mahanta*
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam 784028, India

a r t i c l e i n f o a b s t r a c t

Article history: Tomatoes coated with rice starch-based edible coating formulation containing coconut oil and tea leaf
Received 2 March 2011 extract were studied for the effect of coating on biochemical changes during storage for 20 days. Addition
Received in revised form of lipid and tea leaf antioxidant extract in starch/glycerol coating solution improved the surface integrity
19 May 2012
of films but decreased the solubility and stability of the films and coating solutions. Starch retrogradation
Accepted 22 May 2012
was reduced and amylose-lipid complexation occurred on addition of coconut oil as suggested by
Differential Scanning Calorimetry. After 20 days of storage, weight loss was 1.78% less for starch/glycerol/
Keywords:
lipid (S/G/L) coated and 3.53% less for starch/glycerol/lipid/antioxidant (S/G/L/A) coated tomatoes as
Edible film
Coating
compared to control. Titratable acidity was 0.262
0.007% and 0.337
0.003% and pH was 4.62
0.013
Antioxidant and 4.27
0.015 for control and S/G/L/A coated tomatoes, respectively. TSS ( Brix) increased with storage
Antimicrobial in all samples but S/G/L/A coated tomatoes exhibited 0.5  Brix less TSS than the control. Reducing sugars
Amyloseelipid complex and ascorbic acid increased with storage initially and thereafter decreased later on with control showing
maximum fall and S/G/L/A and S/G/L recording lowest fall, in that order. Coconut oil and tea leaf extract
in the edible coating clearly delayed ripening effects on tomatoes. The coconut oil and tea extract also
exhibited microbe-barrier property.
Ó 2012 Elsevier Ltd. All rights reserved.

1. Introduction imparts pliability and flexibility for improved handling and is

Edible coatings are applied on food surfaces either by
dipping, spraying or brushing to create a modified atmosphere
(Krochta & Mulder-Johnston, 1997). Edible films, similar in
composition, are often thicker than coatings and free-standing.
Edible films are biodegradable as the films are produced exclu-
sively from renewable, edible biological components, viz., poly-
saccharides, proteins and lipids or a mixture of these.
Additionally they can act as carriers of functional ingredients,
such as antimicrobial and antioxidant agents, nutraceuticals, and
colour and flavour ingredients.
Starch is used in edible films and coatings (Xu, Kim, Hanna, &
Nag, 2005) because of its good mechanical properties. Lipids like
beeswax, mineral oil, vegetable oil, surfactants, acetylated mono-
glycerides, carnauba wax and paraffin wax strongly affect the
permeability of films and coatings (Kester & Fennema, 1986). Chi-
tosan and lauric acid adds antimicrobial property to starch-based
films (Salleh, Muhamad, & Khairuddin, 2009). Approximately, half
of the fatty acids in coconut fat are lauric acid (Enig, 1996). Glycerol
* Corresponding author. Tel.: þ91 3712 267008x5702; fax: þ91 3712 267005.
E-mail addresses: charu@tezu.ernet.in, mahantacharu4@gmail.com
(C.L. Mahanta).
a widely used plasticizer for making starch-based films and coat-
ings (Chang, Jian, Zheng, Yu, & Ma, 2010; Lawton & Fanta, 1994).
Tomato (Lycopersicon esculentum) is a seasonal vegetable rich in
vitamins and minerals. Tomatoes deteriorate rapidly during storage
and transportation which is a serious post harvest problem for
traders. Edible coatings may have the potential to inhibit the rapid
quality degradation of harvested tomato. This study investigated
the changes brought about by three starch-based edible coatings,
viz. starch and glycerol (S/G), starch, glycerol and lipid (S/G/L) and
starch, glycerol, lipid and antioxidant (S/G/L/A) on some quality
parameters of harvested tomatoes on storage at room temperature
for a period of twenty days.
2. Materials and methods
Rice (Oryza sativa) and edible coconut oil (proprietary item)
were collected from the local market. Fresh tea shoots (Camellia
sinensis) comprising of two leaves and a bud each were collected
from a local tea estate. Tea shoots were air dried and ground in
a grinder (Philips juicer mixer grinder HL1632) to less than 2 mm
size. Tomatoes at their green stage of maturity, uniform in colour
and size and free of defects were harvested from a local field. The
tomatoes were washed and surface dried.

0023-6438/$ e see front matter Ó 2012 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2012.05.018
 D.K. Das et al. / LWT - Food Science and Technology 50 (2013) 272e278
2.1. Starch extraction
Starch was isolated from rice by the alkaline steeping method of
Wang and Wang (2001). The extracted starch was analysed for fat,
protein and ash using the AOAC (2000) standard protocols. The
apparent amylose content was determined by the method devel-
oped by Sowbhagya and Bhattacharya (1979).
2.2. Preparation of green tea extract
Tea extract was prepared by dispersing 2 g of the tea leaf powder
in 100 mL of water followed by shaking in a water bath at 70  C for
2 min to extract the phenolic compounds. The extract was filtered
with Whatman filter paper No.1 and stored at 4  C for further use.
2.3. Radical-scavenging activity (RSA) assay
The 2,2- diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity
of tea extract was monitored according to the method of Brand-
Williams, Cuvelier, and Berset (1995).
2.4. Standardization of coating solution
The coating solutions were prepared by completely gelatinizing
1, 1.5 and 2 g/100 mL starch slurry in water at 95  C for 30 min on
a heating plate while stirring with a magnetic stirrer, followed by
addition of glycerol (0.4, 0.5 and 0.6 mL) as plasticizer and further
heating and mixing for 10 min for crosslinking to occur. In a clean
Petri dish, 18 mL of the suspensions were poured and dried at 45  C
in a vacuum oven for 6 h. The films that were formed were removed
with a forceps. From the different ratios of starch: water: glycerol
tried, the solution forming the best continuous and consistent film
was chosen for preparing the final basic coating formulation (S/G).
To prepare two additional solutions viz., starch þ glycerol þ lipid (S/
G/L) and starch þ glycerol þ lipid þ antioxidant extract (S/G/L/A),
oil (2 mL) and antioxidant extract (4 mL) were added to the basic
coating solution during the last 5 min of mixing followed by
pouring and drying as described.
2.5. Film thickness
The thickness of the casted film was measured with a microm-
eter by stacking ten pieces of films one above the other and aver-
aging the readings. The average thickness of the coating formed
around a tomato was also determined as the difference between
the diameter of the tomato before and after coating at different
points.
2.6. Film surface morphology
Surface morphology of S/G and S/G/L films were observed under
a Scanning Electron Microscope (SEM, JEOL 6993V). Dried film
samples were sputter coated with platinum and the images were
taken at an accelerating voltage of 5 kV and magnification of
1000.
2.7. Film solubility
The solubility of the films in water was determined by a modi-
fied method of Gontard, Duchez, Cuq, and Guilbert (1994). Films
disks of 2 cm diameter were cut out and dried in vacuum at 50  C
for 10 h before weighing. The dry disks were then immersed in
50 mL water at 25  C in a shaking water bath for 24 h. The samples
were then dried again and weighed. Solubility was expressed as
percent weight loss of the film strips on soaking.
273
2.8. Film transparency
The transparencies of the different films at wavelengths ranging
from 400 to 800 nm were investigated as described by Salleh et al.
(2009).
2.9. Keeping properties and stability
The keeping properties and accelerated stabilities of coating
solutions were determined by a modified method of Jagannath,
Nanjappa, Gupta, and Bawa (2006). Precisely, 20 mL of coating
solution was placed in a test tube and aqueous phase separation at
the bottom of the tube was measured after 24 h intervals up to 5
days. The extent of separation was used for quantitatively grading
the stability of the emulsion.
For measuring accelerated stability of the emulsion, a 20 mL
portion of the emulsion was centrifuged at 6000 rpm for 10 min.
The amount of aqueous separation at the bottom of the centrifuge
tube indicated the extent of instability of the emulsion. Stability of
emulsion was rated as follows: 0, extremely unstable (5 mL sepa-
ration); 1, moderately unstable (2 mL separation); 2, quite stable
(1.5 mL separation); 3, slightly unstable (1 mL separation); 4,
stability is good (0.25 mL separation); 5, excellent stability (no
separation).
2.10. Thermal analysis
Differential Scanning calorimetry (DSC) of the film samples was
carried out in a Shimadzu DSC-60 calorimeter. Briefly, 50
2 mg
sample was taken in aluminium pans and hermetically sealed
before heating against empty reference pans from 30 e150  C at
a heating rate of 8  C/min under N2 atmosphere. The thermal
transition patterns were studied and the melting points deter-
mined using TA-60WS software.
2.11. Coating of tomato samples
Tomatoes were dipped in the coating solutions for 1 min and left
to dry at room temperature for 15 min by hanging with constant air
flow. Coated tomatoes were again dipped in the coating solution for
another 10 s and dried again to a uniform coating layer. On the basis
of the type of coating solution employed, the tomatoes were cat-
egorised as control, S/G, S/G/L and S/G/L/A coated samples. All the
samples were stored at room temperature (23.65
2.47  C) and
relative humidity of 64.7
3.9% for 20 days. The various tests were
carried out at 4 day intervals.
2.12. Analytical tests
Weight loss was measured as the percentage weight lost from
the original weight. pH of the ground tomatoes was determined
with the help of a pH meter (Sartorius, PB-11, Germany). Total
soluble solids (TSS) was determined by a hand refractometer
(Erma) and was expressed in  Brix. The methods of Ranganna
(2001) for titratable acidity and ascorbic acid contents of crushed
samples and DNS method (Miller, 1972) for reducing sugar were
followed. After every four days, the surface colour (L, a, b) of
tomatoes from each lot was determined using a Colour Measure-
ment Spectrophotometer (Hunter ColorLab, Ultrascan Vis).
2.13. Microbial count
Surface skin (2 cm2) of the uncoated tomatoes at 0 day and after
20 days of storage was peeled off with the help of a sterile scalpel.
For the S/G/L/A sample after 20 days storage, the tomato skin along
274 D.K. Das et al. / LWT - Food Science and Technology 50 (2013) 272e278
with the coat as well as with the coat removed were taken. The four
skin samples were immersed in peptone water and vortexed for
2 min in a vortex shaker. Exactly 50 mL of this peptone water was
taken and spread in plate count agar media and incubated for 36 h.
Visible colonies were counted and cfu/mL calculated.
2.14. Statistical analysis
All the experiments were carried out in triplicates. Tests of
significant differences between means were determined by Dun-
can’s multiple range tests at a significance level of 0.05 using
statistical package for the social sciences SPSS 11.5 (SPSS Inc., Chi-
cago, IL, USA). Correlation coefficient among the quality parameters
of weight loss, pH, titratable acidity and TSS in control and S/G, S/G/
L and S/G/L/A coated tomatoes was analysed.
3. Results and discussion
3.1. Analysis of starch samples
The isolated starch had negligible fat, protein and ash. The
amylose content of 28.8
0.4 g/100 g indicated that the rice was
a high amylose variety (Juliano, 1979).
3.2. DPPH scavenging activity of tea extracts
Green tea leaf extract showed high radical scavenging activity of
94.5
0.2%. Antioxidant activity is correlated with the total
phenolic content and green tea contains predominantly flavanols,
flavandiols and phenolic acids (Serafini, Ghiselli, & Ferro-Luzzi,
1996).
3.3. Standardization of coating solution
The film prepared from a mixture of 1.5 g/100 mL starchewater
slurry and 0.4 mL glycerol had good film formation and consistency
and hence chosen for the coating applications. Antioxidant rich S/
G/L/A coating solution and film (Fig. 1c) contained additional 2 mL
coconut oil and 4 mL green tea extract (v/v).
3.3.1. Film thickness
The thickness of the cast films were 0.6
0.06 mm and the
thickness of the coatings formed around the tomato were
0.05
0.01 mm in all the cases.
3.3.2. Film surface morphology
The SEM pictures of S/G and S/G/L films are shown in Fig. 1a and
b respectively. Absence of distinct separation of the different
components in the pictures indicates adequate homogenization
Fig. 1. SEM micrographs of (a) S/G film, (b) S/G/L film, and (c) photograph of standardized S/G/L/A film.
and no separation on standing. No oil droplets were observed in the
images. Compared to S/G film, S/G/L film appeared to have better
structural continuity with little or no cracks. Addition of oil renders
more homogeneity and smoother surface to rice starch based films
(Nuthong, 2011). Dense ghost granules were embedded in both the
films (Salleh et al., 2009). These structures are envelopes of
gelatinized starch granules remaining after majority of internal
starch polymers have been released (Han & Hamaker, 2002). S/G/L/
A showed similar surface morphology as S/G/L and hence not
reported.
3.3.3. Film solubility
S/G film had maximum solubility (Table 1) due to the highly
hydrophilic nature of the starch-based films (Rachtanapun &
Tongdeesoontorn, 2009). Glycerol, being more hygroscopic, also
results in higher solubilisation of starch-based films (Bourtoom,
2008). Oil being hydrophobic reduced the solubility of the films
(Garcia et al., 2000). Lipids helped to minimize the porosity and
cracks on the starch films (Fig. 1b) besides acting as barrier for
water penetration into the film. Tea extract slightly improved the
solubility probably due to leaching of the extract components into
water creating passages for water to penetrate and solubilise the
starch fractions.
3.3.4. Film transparency
The %transmittances of all the films were low (Table 1).
Improved transmittance of S/G/L was because of reduced number of
ghost granules at all wavelengths. Low transmittance in S/G/L/A
may be because of the antioxidant compounds of the tea extract in
the film matrix. Transmittance is directly correlated with the
particle size (Salleh et al., 2009) with large particles within the
starch film matrix acting as a barrier for light transmission
(Meenakshi et al., 2002).
3.3.5. Keeping properties and stability
In S/G/L and S/G/L/A, phase separation occurred after 1st day
whereas in S/G solution separation occurred after two days
(Table 1). The accelerated stability test exhibited similar trends.
While S/G coating solution had excellent stability after centrifu-
gation, S/G/L and S/G/L/A turned out to be slightly unstable with
some phase separation owing to density differences. This contra-
diction with the SEM pictures of film obtained indicates that when
the prepared solutions are instantly dried to form solid films, the
phase separation gets limited.
3.3.6. Thermal analysis
The DSC thermal curves of the film samples are shown in Fig. 2.
Retrogradation leads to shifting of the melting peak towards lower
temperatures (Himmelsbach, Manful, & Coker, 2008). This shift was
 D.K. Das et al. / LWT - Food Science and Technology 50 (2013) 272e278 275

Table 1 transpiration and the loss of carbon atom from the fruit in each
Solubility (%), %transmittance of films, keeping property scores, accelerated stability cycle of respiration (Pan & Bhowmik, 1992). However, tomatoes
ratings of the coating solutions.
with S/G/L and S/G/L/A coatings exhibited comparatively lower
Parameters S/G* S/G/L* S/G/L/A* weight loss which may be due to the better structural continuity of
Solubility (%) 24.89c 16.30a 22.64b the coatings, hydrophobic nature of the incorporated oil and
%Transmittance combined action of the lipid and antioxidant as effective barriers
400 nm 10.45b 14.32c 7.40a
against gases, moisture and solute movement (Garcia, Martino, &
500 nm 15.20b 16.66c 14.76a
600 nm 21.60b 24.23c 20.10a Zaritzky, 1998). All coated samples lost their weights almost
700 nm 23.13b 25.30c 21.91a uniformly throughout the storage period. Weight loss was lowest in
800 nm 25.12b 27.34c 24.83a S/G/L/A samples followed by S/G/L coated tomatoes indicating that
Keeping properties score lipid in the coating film was effective in reducing water loss.
Day 1 2 1 1
Day 2 1 0 0
Reduction of weight loss on storage by application of oil incorpo-
Day 3 0 0 0 rated coating on pomegranate was also reported by Oz and Ulukanli
Day 4 0 0 0 (2011).
Day 5 0 0 0
Accelerated stability ratings 5b 3a 3a
3.4.2. Titratable acidity and pH
*The means followed by a common letter are not significantly different by Duncan’s The effect of coating on titratable acidity and pH of tomatoes is
Multiple Range Test at p < 0.05. given in Fig. 3b and c, respectively. There was slight increase in the
acidity of the tomatoes till 4th day of storage that may be attributed
higher for the S/G film (Tm ¼ 57.4  C) than S/G/L and S/G/L/A films
to the period of maturation prior to ripening of the tomatoes.
with Tm of 62.8  C and 60.1  C respectively, indicating that the
Thereafter, there was gradual decline in the acidity of the coated
incorporation of lipids has caused lowering of the formation of
and the uncoated tomatoes which can be attributed to the increase
starch retrograded fractions (Silverio, Svensson, Eliasson, &
in ethylene production and respiration rate during the advent of
Olofsson, 1996). The second peak at 119.4  C for S/G was shifted
ripening. Similar pattern of change in titratable acidity was also
to lower temperatures in S/G/L and S/G/L/A. The second peak in S/
reported by Oz and Ulukanli (2011). Retaining of titratable acidity
G/L and S/G/L/A was observed at 87.2  C and 76.4  C, respectively.
was also reported by Atress, El-Mogy, Aboul-Anean, and Alsanius
Biliaderis and Galloway (1989) reported two types of amyloseelipid
(2010). Acidity loss was highest in the control samples followed by
complex melting endotherms. The type I with a melting tempera-
the S/G samples. S/G/L/A samples showing a higher drop in acidity
ture below 100  C corresponds to complexes with random distri-
for the initial 12 days of storage than the S/G/L samples, maintained
bution of the starch helical chains, while type II corresponds to that
an almost constant acidity from 12th to 16th day resulting in
of discrete crystallites. In this study, addition of lipid resulted in
a higher titratable acidity than S/G/L samples on the 20th day. This
lower retrogradation which might also have caused lower crystal-
indicates the retention of the titratable acidity by the film at least
line amyloseelipid complex domain formations. The lower
till the 16th day of storage that subsequently slowed down ethylene
enthalpy of starch melting exhibited by smaller peak area in S/G/L
production and ripening.
and S/G/L/A also suggests the same. Addition of tea extract did not
The pH increased from 3.96 to 4.62 in control and to 4.38, 4.29
cause any marked effect on the thermal properties.
and 4.27 in S/G, S/G/L and S/G/L/A samples respectively on 20th day.
The pH of S/G/L and S/G/L/A samples remained unchanged from 8th
3.4. Analytical tests on tomatoes to 16th day and from 8th to 12th day respectively. Overall, coating
solutions restricted changes in pH of tomatoes. The restricted
3.4.1. Weight loss increase in pH was paralleled by restricted decrease in titratable
Fig. 3a shows the changes in percent weight loss in control and acidity. Such opposite changes has been attributed to the loss of
coated tomatoes. Weight loss during respiration is primarily due to citric acid in tomatoes by Anthon, Strange, and Barrett (2011).

S/G/L/A 3.4.3. Total soluble solids (TSS)

The increase in TSS with storage was significantly high in the
control (Fig. 3d). Control sample showed maximum increase in TSS
Endothermic heat flow

S/G/L followed by S/G samples. S/G/L/A was closely followed by S/G/L in

preventing drastic changes in TSS. Interestingly, S/G, S/G/L and S/G/
L/A had periods of unchanged TSS in between. Change in TSS
content is correlated with hydrolytic changes in starch with
ripening in post harvest storage. In tomatoes, conversion of starch
S/G to sugar is an important index of ripening (Kays, 1997). The
degradation of cell wall polysaccharides (hemicellulose and
pectins) that occur during storage lead to the release of oligo-
saccharins which can influence fruit ripening (Cote & Hahn, 1994).
The findings were in accordance with Bico, Raposo, Morais, and
Morais (2009).

3.4.4. Reducing sugars

There was an initial increase in reducing sugar content in all
30 45 60 75 90 105 120 135 150 165 coated and uncoated tomatoes followed by a drop. Steep decrease
o was noticed in control followed by S/G coated tomatoes. Tomatoes
Temperature ( C)
coated with S/G/L and S/G/L/A showed considerably less decrease in
Fig. 2. DSC thermographs of the film samples. [ marks indicate the melting peaks of reducing sugar content indicating the potential oxygen barrier and
amyloseelipid complexes. gas barrier properties of S/G/L and S/G/L/A coatings (Fig. 3e). During
276 D.K. Das et al. / LWT - Food Science and Technology 50 (2013) 272e278

a b
0.46
12 0.44

Titratable acidity (%)

0.42

Weight loss (%, w.b.)

10
0.40

8 0.38
0.36
6 0.34
0.32
4
0.30
0.28
2
0.26
0 0.24
4 8 12 16 20 0 4 8 12 16 20
Time (days) Time (days)
c d
5.4
4.6

4.5 5.2

4.4
5.0
TSS (oBrix)
4.3
pH

4.8
4.2

4.1 4.6

4.0
4.4
3.9
0 4 8 12 16 20 0 4 8 12 16 20

Time (days) Time (days)

e f
3.8
40
3.6
38
3.4
Ascorbic acid (mg/100g)

36
Reducing sugar (%)

3.2
34
3.0
32
2.8 30
2.6 28
2.4 26

2.2 24

2.0 22

0 4 8 12 16 20 0 4 8 12 16 20
Time (days) Time (days)

Fig. 3. Changes in (a) Weight (%), (b) Titratable acidity (%), (c) pH, (d) TSS ( Brix), (e) Reducing sugar (mg/100 mg), and (f) Ascorbic acid (mg/100 g) of control and the tomatoes with
different coatings (S/G, S/G/L, S/G/L/A) at different time intervals ( : Control; ( : S/G)); ( : S/G/L); and ( : S/G/L/A).

ripening of tomatoes, starch is degraded to glucose and fructose, gradually decreased and ascorbic acid content also exhibited
which further acts as substrates for the respiration in the tomatoes. a sharp decrease. Ascorbic acid content retention was highest in S/
Hence during rapid ripening and respiration period of the tomato, it G/L and S/G/L/A coated tomatoes after 20 days of storage that can be
is inevitable that the reducing sugar content would decrease attributed to the effect of phenolic substances in the coating;
(Tasdelen & Bayindirli, 1998). phenolic substances have been reported to have a protective effect
on the ascorbic acid (Miller & Rice-Evans, 1997).
3.4.5. Ascorbic acid
Initial increase in ascorbic acid content was observed with 3.4.6. Statistical analysis
ripening for all the samples. This increase was maximum till the Strong and highly significant correlations were observed among
12th day for control followed by S/G coated samples (Fig. 3f). The weight loss, pH, titratable acidity and TSS in control and S/G coated
increase continued till 16th day for the S/G/L and S/G/L/A coated tomatoes (Table 4) which are the consequences of ripening effect.
samples. During the later rapid ripening period the acidity of fruits Additionally, S/G/L coated tomatoes showed significant and
 D.K. Das et al. / LWT - Food Science and Technology 50 (2013) 272e278 277

Table 2 Table 4
Changes in L, a, b colour values of uncoated and the tomatoes with different coatings Pearson correlation coefficient values for relation between changes in different
at different time intervals. quality parameters of (a) uncoated tomatoes, (b) S/G, (c) S/G/L and (d) S/G/L/A coated
tomatoes.
Colour parameters Days Control* S/G* S/G/L* S/G/L/A*
L 0 54.76b 52.34a 55.05b 51.87a Correlation Titratable pH TSS Reducing Ascorbic
4 53.81b 50.79a 52.73ab 54.05b coefficient acidity (%) ( B) sugar acid
8 12.67b 14.48b 13.05bc 9.60a (mg/100 mg) (mg/100 g)
12 25.90b 20.91a 21.10a 22.89a a) Control tomatoes
16 35.35a 37.49a 38.62ab 41.65b Weight loss (%, w.b.) 0.968** 0.967** 0.953** 0.650 0.656
20 38.76b 29.27b 29.27a 28.58a Titratable acidity (%) 0.964** 0.951** 0.720 0.626
a 0 4.91a 4.41b 4.87a 4.10c pH 0.962** 0.748 0.471
4 2.57d 2.76c 3.95b 4.10a TSS ( B) 0.835** 0.463
8 12.67b 14.88c 13.09b 9.51a Reducing sugar 0.007
12 25.57b 21.29a 22.74a 22.35a (mg/100 mg)
16 27.02c 26.43c 23.18b 21.10a b) S/G coated tomatoes
20 38.43b 39.20b 29.22a 28.85a Weight loss (%, w.b.) 0.946** 0.990** 0.977** 0.606 0.726
b 0 18.34ab 20.47c 19.16b 17.45a Titratable acidity (%) 0.984** 0.928** 0.595 0.769
4 23.33b 24.18b 18.72a 21.18ab pH 0.927** 0.543 0.763
8 24.44ab 23.06ab 21.41a 27.51b TSS ( B) 0.719 0.719
12 18.47a 18.09a 21.14b 27.23b Reducing sugar 0.069
16 15.73a 16.63ab 18.84b 22.00c (mg/100 mg)
20 13.56a 13.52a 15.06a 19.72b c) S/G/L coated tomatoes
Weight loss (%, w.b.) 0.936** 0.975** 0.923** 0.168 0.915**
*The means followed by a common letter are not significantly different by Duncan’s
Titratable acidity (%) 0.929** 0.921** 0.437 0.874*
Multiple Range Test at p < 0.05.
pH 0.919** 0.190 0.862*
TSS ( B) 0.457 0.719
positive correlation for ascorbic acid with weight loss and pH and Reducing sugar 0.006
(mg/100 mg)
negative correlation with titratable acidity. Ascorbic acid also had
d) S/G/L/A coated tomatoes
significant positive correlation with weight loss and pH in S/G/L/A. Weight loss (%, w.b.) 0.919** 0.962** 0.766 0.046 0.837*
Since ascorbic acid initially increased upto 16th day and then Titratable acidity (%) 0.905** 0.665 0.210 0.808
decreased whereas pH showed continuous rise, there was positive pH 0.779 0.015 0.828*
and significant correlation between pH and ascorbic acid in S/G and TSS ( B) 0.330 0.317
Reducing sugar 0.337
S/G/L/A. Interestingly, relationships among different parameters
(mg/100 mg)
were subdued in S/G/L/A coated tomatoes. It can be inferred from
the correlations that lipid and antioxidant brought changes in the
quality characteristics of tomatoes on storage.
day gave a much lower plate count (920 cfu/mL) than S/G/L/A
3.4.7. Colour change coated skin (2640 cfu/mL) indicating that the S/G/L/A coating could
The colour change in fruit corresponds to a fall in chlorophyll and act as a barrier against the microbes. However, S/G/L/A coating did
an increase in carotenoid synthesis (Pretel, Serrano, Amoros, not show antimicrobial activity.
Riquelme, & Romojaro, 1995), reflecting the transformation of chlo-
roplasts to chromoplasts. The L values in both uncoated and coated
tomatoes sharply decreased during the initial maturation on storage 4. Conclusion
till 8th day, after which it again increased. For control samples, this
increase continued till the end of the storage period while for the The addition of lipid and antioxidant in spite of lowering the
coated samples, there occurred a further little drop after the 16th day. solubility and stability levels of the films and coating solutions
The a values increased with storage for all the samples almost showed distinct improvement in the surface morphology of the
uniformly with time with S/G/L and S/G/L/A coatings restricting the films. However, ghost granules remained even after adequate
increase. The b values, contrary to the L values, showed an initial gelatinization. S/G/L/A coating delayed change of ripening param-
increase till the 8th day followed by a fall up to almost the initial levels eters and L, a, b colour values of tomatoes coated with the different
on the 20th day. The a values representing the change from green to coating solutions, which can be directly attributed to the antioxi-
red ( to þ) clearly indicated that antioxidants in the coating had dant activity of the green tea extract. Lipid addition to the starch
definitely minimized the accumulation of carotenoid compounds film significantly controlled the ripening of tomatoes. S/G/L/A
(especially lycopene) in the tomatoes delaying the colour change on coating had microbe-barrier property. The edible coating formu-
storage. The S/G/L/A coating can be used on tomatoes to retard lation of S/G/L/A thus was found to form a rigid and continuous fruit
ripening and reduce post harvest loss (Table 2). coating that was able to extend the ripening period of tomatoes on
storage at room temperature along with a good microbe-barrier
3.4.8. Microbial count property.
Microbial count of control tomatoes increased on storage
(Table 3). Tomato skin from which film coat was removed on 20th
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