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

ORTIZ CM, MAURI AN, VICENTE AR

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 develop treatments that could be performed in packed foods. In this work, soy protein and glycerol were used to generate biodegradable pads, releasers of the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Pads containing 1-MCP prepared at different pH (2.0, 7.0 or 10.0) and glycerol concentration (20, 40 or 60% on protein basis) were evaluated based on their water content, Young modulus and ability to reduce tomato ripening. Given their better properties, the films at pH 7.0 with 20% glycerol were selected for further evaluations. The efficacy of the pads on tomato decay, texture, color, sugars, acids and antioxidants at different storage regimes was determined. Soy protein 1-MCP-releasing pads delayed softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest "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 fruit and vegetables has rapidly expanded. We have developed and tested biodegradable pads prepared from soybean protein as releasers of 1-MCP. When incorporated in tomato fruit packages, the pads delayed ripening without causing negative changes in other attributes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.