Abstract
The cherry tomato is a nutritious product commonly used in salads or consumed as a dietary supplement. However, improper storage after harvesting can lead to a decrease in its quality and shelf-life. In this study, we aimed to assess the effects of free essential oil of Mentha × Piperita L. and solid lipid nanoparticles containing free essential oil at concentrations of 0.025%, 0.05%, 0.075%, 0.1%, and 0.2% on the microbial load and post-harvest quality of Solanum lycopersicum cv. Santiago F1 during 28 days of storage at 8°C. Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups or fruits treated with free essential oil of Mentha × Piperita L. This coating also effectively suppressed cellulase and polyphenol oxidase activity, reducing microbial load and weight loss percentages to under 10%. However, it’s important to note that fruits coated with free essential oil of Mentha × Piperita L. at 0.1% and 0.2% showed visible tissue damage. Our research demonstrated that the combination of solid lipid nanoparticles and free essential oil of Mentha × Piperita L. resulted in a decrease in microbial load, an extension of shelf-life, and improvements in the quality characteristics of cherry tomato fruits.
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Claims 7
Claim · model-written summary
Nanoparticle coatings at 0.075%, 0.1%, and 0.2% maintained firmness around 50%.
- Taxon
- Solanum lycopersicum cv. Santiago F1
Solanum lycopersicumt0 - Treatment
- solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2%e0
- Outcome
- firmnesse0
- Direction
- maintainede0
- Value
- approximately 50%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
The coatings maintained ascorbic acid around 80%.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- solid lipid nanoparticles containing essential oile0
- Outcome
- ascorbic acide0
- Direction
- maintainede0
- Value
- about 80%e0
- Comparator
- control groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups or fruits treated with free essential oil of Mentha × Piperita L.”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
The coatings maintained antioxidant activity around 71%.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- solid lipid nanoparticles containing essential oile0
- Outcome
- antioxidant activitye0
- Direction
- maintainede0
- Value
- around 71%e0
- Comparator
- control groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups or fruits treated with free essential oil of Mentha × Piperita L.”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
The coatings maintained phenolic compounds, color, and sensory properties.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- solid lipid nanoparticles containing essential oile0
- Outcome
- phenolic compounds, color parameterse0
- Direction
- maintainede0
- Comparator
- control groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruits coated with solid lipid nanoparticles containing essential oil at 0.075%, 0.1%, and 0.2% maintained their quality attributes, including firmness at approximately 50%, ascorbic acid at about 80%, phenolic compounds, color parameters, antioxidant activity at around 71%, and sensory properties compared to the control groups”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
The coating suppressed cellulase and polyphenol oxidase activity.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- This coatinge0
- Outcome
- cellulase and polyphenol oxidase activitye0
- Direction
- suppressede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This coating also effectively suppressed cellulase and polyphenol oxidase activity”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
The coating reduced microbial load and weight loss to under 10%.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- This coatinge0
- Outcome
- microbial load and weight loss percentagese0
- Direction
- reducinge0
- Value
- under 10%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This coating also effectively suppressed cellulase and polyphenol oxidase activity, reducing microbial load and weight loss percentages to under 10%”
t0“Solanum lycopersicum cv. Santiago F1”
Claim · model-written summary
Free peppermint oil at 0.1% and 0.2% caused visible tissue damage.
- Taxon
- Solanum lycopersicum cv. Santiago F1Solanum lycopersicumt0
- Treatment
- free essential oil of Mentha × Piperita L. at 0.1% and 0.2%e0
- Outcome
- visible tissue damagee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruits coated with free essential oil of Mentha × Piperita L. at 0.1% and 0.2% showed visible tissue damage”
t0“Solanum lycopersicum cv. Santiago F1”
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