Abstract
The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 µL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25 °C; 12 days) and cold (12 °C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures by more than. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by six days and by more than nine days in those stored at cold temperature. At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness ( > 2 N/mm) and lower weight loss ( > 2 %) compared to uncoated tomato fruit. CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures. The increase of catechin, myricetin, caffeic and syringic acids was higher (1 - 9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied. CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit.
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Claims 12
Claim · model-written summary
Combined CHI and OVEO had in vitro fungicidal effects against R. stolonifer.
- Taxon
- Cherry Tomato Fruit
Solanum lycopersicum var. cerasiformet0 - Treatment
- CHI and OVEO in combinatione0
- Interactor
- R. stolonifere0pathogen
- Outcome
- fungicidal effects against R. stolonifere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger”
t0“Cherry Tomato Fruit”
Claim · model-written summary
Combined CHI and OVEO had in vitro fungicidal effects against Aspergillus niger.
- Taxon
- Cherry Tomato FruitSolanum lycopersicum var. cerasiformet0
- Treatment
- CHI and OVEO in combinatione0
- Interactor
- Aspergillus niger
Aspergillus nigere0pathogen - Outcome
- fungicidal effects against R. stolonifer and Aspergillus nigere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger”
t0“Cherry Tomato Fruit”
Claim · model-written summary
CHI-OVEO coating reduced black mold and soft rot incidence in contaminated cherry tomatoes at both storage temperatures.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- incidence of black mold and soft rote0
- Direction
- reducede0
- Qualifier
- during storage at both temperaturese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures by more than”
Claim · model-written summary
CHI-OVEO delayed first visible mold and rot by six days at room temperature.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- appearance of the first visible signs of black mold and soft rote0
- Direction
- delayede0
- Value
- six dayse0
- Setting
- room temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by six days”
Claim · model-written summary
CHI-OVEO delayed first visible mold and rot by more than nine days in cold storage.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- appearance of the first visible signs of black mold and soft rote0
- Direction
- delayede0
- Value
- more than nine dayse0
- Setting
- cold temperaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by six days and by more than nine days in those stored at cold temperature”
Claim · model-written summary
Coated fruit had higher firmness than uncoated fruit at the end of storage.
- Taxon
- tomato fruit
Solanum lycopersicume0 - Treatment
- coated with CHI-OVEOe0
- Outcome
- firmnesse0
- Direction
- highere0
- Value
- > 2 N/mme0
- Comparator
- uncoated tomato fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness ( > 2 N/mm) and lower weight loss ( > 2 %) compared to uncoated tomato fruit”
Claim · model-written summary
Coated fruit had lower weight loss than uncoated fruit at the end of storage.
- Taxon
- tomato fruitSolanum lycopersicume0
- Treatment
- coated with CHI-OVEOe0
- Outcome
- weight losse0
- Direction
- lowere0
- Value
- > 2 %e0
- Comparator
- uncoated tomato fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness ( > 2 N/mm) and lower weight loss ( > 2 %) compared to uncoated tomato fruit”
Claim · model-written summary
The coating delayed decreases in lycopene, ascorbic citric acid, and glucose during storage.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformet0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- decrease of lycopene, ascorbic citric acid, glucosee0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures”
t0“cherry tomato fruit”
Claim · model-written summary
The coating delayed the decrease of fructose during storage.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformet0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- fructosee0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures”
t0“cherry tomato fruit”
Claim · model-written summary
Increases in catechin, myricetin, and caffeic acid were higher in coated fruit.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- coated with CHI-OVEOe0
- Outcome
- increase of catechin, myricetin, caffeice0
- Direction
- highere0
- Value
- 1 - 9 mg/ge0
- Comparator
- uncoated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase of catechin, myricetin, caffeic and syringic acids was higher (1 - 9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied”
Claim · model-written summary
The increase in syringic acid was higher in coated fruit.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- coated with CHI-OVEOe0
- Outcome
- syringic acidse0
- Direction
- highere0
- Value
- 1 - 9 mg/ge0
- Comparator
- uncoated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The increase of catechin, myricetin, caffeic and syringic acids was higher (1 - 9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied”
Claim · model-written summary
Authors consider CHI-OVEO feasible for preserving cherry tomato storage quality.
- Taxon
- cherry tomato fruitSolanum lycopersicum var. cerasiformee0
- Treatment
- CHI-OVEO coatinge0
- Outcome
- feasible treatment for maintaining the storage qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit”
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