INVESTIGADORES
MAURI Adriana Noemi
artículos
Título:
Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
Autor/es:
CRISTIAN M. ORTIZ; ADRIANA N. MAURI; ARIEL VICENTE
Revista:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2013 vol. 20 p. 281 - 287
ISSN:
1466-8564
Resumen:
In the last years great interest has been devoted to the development of preservation treatments for packed foods.In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing differentglycerol 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 tomato ripening 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 protein1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulationand could be useful for postharvest ?in package? treatments.Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitorof ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. Wehave developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporatedinto tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy proteinbased releasers could be useful to perform postharvest treatment during transit or distribution