Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit

ORTIZ, C. M.; MAURI, A. N.; VICENTE, A. R.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2013 vol. 20 p. 281 - 287

1466-8564

In the last years great interest has-been devoted to the development of treatments for packed foods reservation. In this work, we developed and tested´m releasing the biodegradable protein films of ethylene action inhibitor 1-methylcyclopropene (1-MCP). Were soy protein prepared by casting pads from formulations glycerol containing different concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and Ability to delay ripening tomato Were determined. The best performing films (pH 7.0, 20% glycerol) Were selected to further characterize the Influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results Showed That soy protein 1-MCP-releasing pads tomato delayed softening and pectin solubilization, reduced lycopene accumulation and decay and postharvest Could be useful for "in package" treatments. Industrial relevance: Controlling ethylene action is crucial to Prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was Launched and since then its use in fruits and vegetables has expanded Rapidly. We have developed and soybean protein evaluated pads Intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, delayed ripening the pads without Causing negative quality changes. I am based protein releasers Could be useful to perform postharvest treatment During transit or distribution.