A study on coating of Hydroxypropyl methylcellulose incorporated with a nano-emulsion of Piper betel leaf essential oil to enhance shelf-life and improve postharvest quality of Tomato (Solanum lycopersicum L.)
Article Main
Abstract
Edible coating films derived from essential oils effectively preserve farm produce, especially fruits and vegetables, and the technology is widely prevalent in improving their shelf life. The present study aimed to reduce the post-harvest loss and extend the shelf life of tomatoes using edible coatings based on Hydroxypropyl methylcellulose (HPMC) containing Piper betel leaf essential oil nano-emulsion as an antibacterial and bioactive compound. It also aimed for optimal extraction of essential oils (EO) from Piper betel leaves which contain various medicinal, antimicrobial, and antioxidant compounds such as chavibetol, eugenol, and other compounds. The essential oils were extracted, and nano-emulsion was prepared by a low-energy emulsification method and incorporated into edible HPMC composite to determine whether the edible coatings of the nano-emulsion of Piper betel leaf could delay the changes that lead to deterioration of the fruit. Results showed that the coatings delayed 5 % changes in color, 8% weight loss, titratable acidity, ascorbic acid content, soluble solids concentration, lycopene, and decay percentage, compared to uncoated control fruits. It was inferred that tomatoes that were coated with 15% nano-emulsion containing dipping solution showed a significant increase in the shelf life of tomatoes up to 8 days. Therefore, it is suggested to use HPMC containing the Piper betel oil nano-emulsion as an edible coating, extending the shelf-life of tomato fruits post-harvest.
Article Details
Article Details
Keywords
Edible polymer Essential oils, HPMC-lipid composite (Hydroxypropyl methylcellulose), Nano-emulsion, Piper betel, PEOs, Tomato
References
Ali, A., Maqbool, M., Ramachandran, S. & Alderson, P. G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving post-harvest quality of tomato (Solanum lycopersicum L.)fruit. Post-harvest Biology and Technology, 58(1),42-4https://doi.org/10.1016/j.postharvbio.2010.05.005 .
Alonso-Salinas, R., López-Miranda, S., Pérez-López, A. J., Noguera-Artiaga, L., Carbonell-Barrachina, Á. A., Núñez-Delicado, E. & Acosta-Motos, J. R. (2022). Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit. LWT, 170, 114054 https://doi.org/10.1016/j.lwt.2022.114054 .
Anton, N. &Vandamme,T. F. (2009). The universality of low-energy nano-emulsification. International journal of pharmaceutics, 377(1-2), 142-147 https://doi.org/10.1016/j.ijpharm.2009.05.014
Arroyo, B. J., Bezerra, A. C., Oliveira, L. L., Arroyo, S. J., de Melo, E. A. & Santos, A. M. P. (2020). Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.). Food chemistry, 309, 125566 https://doi.org/10.1016/j.foodchem.2019.125566.
Association of Official Agricultural Chemists, & Horwitz, W. (1975). Official methods of analysis (Vol. 222). Washington, DC: Association of Official Analytical Chemists.
Basak, S. & Guha, P. (2018). A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in the food system. Journal of food science and technology, 55(12), 4701-4710 https://doi.org/10.1007/s13197-018-3394-5
Chappalwar, T. & Ojha, S. (2018). Shelf life enhancement of muscle foods with biodegradable film packaging. J Anim Feed Sci Technol, 6(33), 39 DOI: http://dx.doi.org/10.21088 .
de Brito, A. A., Campos, F., dos Reis Nascimento, A., Damiani, C., da Silva, F. A., de Almeida Teixeira, G. H. & Júnior, L. C. C. (2022). Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer. Journal of Food Composition and Analysis, 107, 104288 https://doi.org/10.1016/j.jfca.2021.104288 .
Ding, C., Zhang, M. & Li, G. (2015). Preparation and characterization of collagen/hydroxypropyl methylcellulose (HPMC) blend film. Carbohydrate polymers, 119, 194-201 https://doi.org/10.1016/j.carbpol.2014.11.057 .
El-Anany, A. M., Hassan, G. F. A. & Ali, F. R. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus Domestica Borkh) during cold storage. Journal of Food Technology, 7(1), 5-11.
El-Ramady, H. R., Domokos-Szabolcsy, É., Abdalla, N. A., Taha, H. S. & Fári, M. (2015). Postharvest management of fruits and vegetables storage. Sustainable Agriculture Reviews: Volume 15, 65-152. https://doi.org/10.1007/978-3-319-09132-7_2
El-Sayed, S. M. & El-Sayed, H. S. (2021). Antimicrobial nano-emulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation. Journal of Materials Research and Technology, 10, 1029-1041 https://doi.org/10.1016/j.jmrt.2020.12.073 .
Fagundes, C., Moraes, K., Pérez-Gago, M. B., Palou, L., Maraschin, M. & Monteiro, A. R. (2015). Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest BiologyandTechnology, 109,73-81 https://doi.org/10.1016/j.postharvbio.20 15.05.017
. Formiga, A. S., Junior, J. S. P., Pereira, E. M., Cordeiro, I. N. & Mattiuz, B. H. (2019). Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava ‘Pedro Sato’. Food Chemistry, 290, 144-151 https://doi.org/10.1016/j.foodchem.20 19.03.142 .
Fernández-Catalán, A., Palou, L., Taberner, V., Grimal, A., Argente-Sanchis, M. & Pérez-Gago, M. B. (2021). Hydroxypropyl Methylcellulose-Based Edible Coatings Formulated with Antifungal Food Additives to Reduce Alternaria Black Spot and Maintain Postharvest Quality of Cold-Stored ‘Rojo Brillante’Persimmons. Agronomy, 11(4),757, FoodChemistry, 290,144https://doi.org/10.3390/agronomy11040757 .
Gabetti, E., Sgorbini, B., Stilo, F., Bicchi, C., Rubiolo, P., Chialva, F. & Cavallero, A. (2021). Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham). Journal of Chromatography A, 1645, 462101 https://doi.org/10.1016/j.chroma.2021.462101 .
Gogliettino, M., Balestrieri, M., Ambrosio, R. L., Anastasio, A., Smaldone, G., Proroga, Y. T. & Palmieri, G. (2020) Extending the shelf-life of meat and dairy products via PET-modified packaging activated with the antimicrobial peptide MTP1. Frontiers in Microbiology, 10, 2963 https://doi.org/10.3389/fmicb.2019.02963.
Grover, J. A. (2020). Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC). In Food hydrocolloids (pp. 121-154). CRC Press.
Guha, P. (2006). Betel leaf: the neglected green gold of India. Journal of Human Ecology, 19(2), 87-93 https://doi.org/10.1080/09709274.2006.11905861
Hong, K., Xie, J., Zhang, L., Sun, D. & Gong, D. (2012). Effects of chitosan coating on post-harvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia horticulture, (144), 172-178 https://doi.org/10.1016/j.scienta.2012.07.002.
Jafarizadeh-Malmiri, H., Anarjan, N. & Berenjian, A. (2022). Developing three-component ginger-cinnamon-cardamom composite essential oil nano-emulsion as natural food preservatives. Environmental Research, 204, 112133 https://doi.org/10.1016/j.envres.2021.112133.
Karunanithi, S., Guha, P. & Srivastav, P. P. (2022). Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality. Food and Bioprocess Technology, 1-24 https://doi.org/10.1007/s11947-022-02957-3.
Kehili, M., Sayadi, S., Frikha, F., Zammel, A. &Allouche, N. (2019). Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil. Food and Bioproducts Processing, 117, 321-328 https://doi.org/10.1016/j.fbp.2019.08.004.
Khalil, H. P. S., Tye, Y. Y., Saurabh, C. K., Leh, C. P., Lai, T. K., Chong, E. W. N. &Syakir, M. I. (2017). Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a material. Express Polymer Letters, 11(4) https://doi.org/10.3144/expresspolymlet t.201 7.26 .
Kumar, S., Mukherjee, A. & Dutta, J. (2020). Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science & Technology, 97, 196-209 https://doi.org/10.1016/j.tifs.2020.01.002.
Kumar, A. & Saini, C. S. (2021). Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement: Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005. Manzoor, M., Singh, J., Gani, A. & Noor, N. (2021). Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives. Food Chemistry, 362, 130141 https://doi.org/10.1016/j.foodchem.2021.130141.
Mathooko, F. M. (2003). A comparative study of the response of tomato fruit to low-temperature storage and modified atmosphere packaging. African Journal of Food, Agriculture, Nutrition and Development, (2), 34-41 DOI: 10.4314/jagst.v5i1.31661.
Miranda, S. E. M., de AlcântaraLemos, J., Fernandes, R. S., de Oliveira Silva, J., Ottoni, F. M., Townsend, D. M. & de Barros, A. L. B. (2021). Enhanced antitumor efficacy of lapachol-loaded nano-emulsion in breast cancer tumor model. Biomedicine & Pharmacotherapy, 133, 110936 https://doi.org/10.1016/j.biopha.2020.110936.
Moneruzzaman, K. M., Hossain, A. B. M. S., Sani, W. & Saifuddin, M. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology, 4(4), 336-344 ISSN 1553-3468.
Mirdehghan, S. H. & Valero, D. (2017). Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage. International Journal of Food Properties, 20(sup2), 1798-1806 https://doi.org/10.1080/10942912.2016.1223128
Nawab, Anjum, Feroz Alam, and Abid Hasnain. Mango kernel starch as a novel edible coating for enhancing shelf-life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules 103 (2017): 581-586 https://doi.org/10.1016/j.ijbiomac.2017.05.057.
Nechita, P. & Roman, M. (2020). Review on polysaccharides used in coatings for food packaging papers. Coatings, 10(6), 566 https://doi.org/10.3390/coatings10060566.
Oberoi, D. P. S. & Sogi, D. S. (2015). Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. Journal of food engineering, 165, 172-178 https://doi.org/10.1016/j.jfoodeng.20 15.06.024 .
Panse,V.G. & Sukhatme,P.V.(1978). Statistical Methods for Agricultural Workers. Indian Council of Agricultural Research (2nd edition).
Patil, V. A., Baswal, A. K., Parab, A., Patil, V. & Jakhar, V. (2022). Effect of hydroxypropyl methylcellulose and methylcellulose-based edible coatings on storage life and quality of horticultural crops: Review. Pharma Innov. J, 11, 2746-2752.
Peralta-Ruiz, Y., Tovar, C. D. G., Sinning-Mangonez, A., Coronell, E. A., Marino, M. F. & Chaves-Lopez, C. (2020). Reduction of postharvest quality loss and microbiological decay of tomato “Chonto”(Solanum lycopersicum L.) using chitosan-e essential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822 https://doi.org/10.3390/polym12081822.
Rafiee, S., Ramezanian, A., Mostowfizadeh-Ghalamfarsa, R., Niakousari, M., Saharkhiz, M. J. & Yahia, E. (2021). Nano-emulsion of denak (Oliveriadecumbens Vent.) essential oil: ultrasonic synthesis and antifungal activity against Penicillium digitatum. Journal of Food Measurement and Characterization, 1-8 https://doi.org/10.1007/s11694-021-01163-7.
Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
Salunkhe, D. K., Bolin, H. R. & Reddy, N. R. (1991). Storage, processing, and nutritional quality of fruits and vegetables. Volume I. Fresh fruits and vegetables (No. Ed. 2). CRC press.
Shakir, M. S., Ejaz, S., Hussain, S., Ali, S., Sardar, H., Azam, M. & Canan, İ. (2022). Synergistic effect of gum Arabic and carboxymethyl cellulose as biocomposite coating delays senescence in stored tomatoes by regulating antioxidants and cell wall degradation. International Journal of Biological Macromolecules, 201, 641-652 https://doi.org/10.1016/j.ijbiomac.2022.01.073.
Sogvar, O. B., Saba, M. K. & Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain post-harvest quality and reduce microbial load of strawberry fruit. Post-harvest Biology and Technology, 114, 29-35 https://doi.org/10.1016/j.postharvbio.2015.11.019.
Srivastav, P. P. (2022). Cold plasma-assisted microwave pretreatment on essential oil extraction from betel leaves: Process optimization and its quality. Food and Bioprocess Technology, 1-24 https://doi.org/10.1007/s11947-022-02957-3.
Sousa, F. F., Junior, J. S. P., Oliveira, K. T., Rodrigues, E. C., Andrade, J. P. & Mattiuz, B. H. (2021). Conservation of ‘Palmer’mango with an edible coating of hydroxypropyl methylcellulose and beeswax. Food Chemistry, 346, 128925 https://doi.org/10.1016/j.foodchem.2020.128925.
Zhou, R., Li, Y., Yan, L. & Xie, J. (2011). Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifoliaNakai,cv.Huanghua) during storage. Food Chemistry, 124(2), 569-575 https://doi.org/10.1016/j.foodchem.2010.06.075.
Alonso-Salinas, R., López-Miranda, S., Pérez-López, A. J., Noguera-Artiaga, L., Carbonell-Barrachina, Á. A., Núñez-Delicado, E. & Acosta-Motos, J. R. (2022). Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit. LWT, 170, 114054 https://doi.org/10.1016/j.lwt.2022.114054 .
Anton, N. &Vandamme,T. F. (2009). The universality of low-energy nano-emulsification. International journal of pharmaceutics, 377(1-2), 142-147 https://doi.org/10.1016/j.ijpharm.2009.05.014
Arroyo, B. J., Bezerra, A. C., Oliveira, L. L., Arroyo, S. J., de Melo, E. A. & Santos, A. M. P. (2020). Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.). Food chemistry, 309, 125566 https://doi.org/10.1016/j.foodchem.2019.125566.
Association of Official Agricultural Chemists, & Horwitz, W. (1975). Official methods of analysis (Vol. 222). Washington, DC: Association of Official Analytical Chemists.
Basak, S. & Guha, P. (2018). A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in the food system. Journal of food science and technology, 55(12), 4701-4710 https://doi.org/10.1007/s13197-018-3394-5
Chappalwar, T. & Ojha, S. (2018). Shelf life enhancement of muscle foods with biodegradable film packaging. J Anim Feed Sci Technol, 6(33), 39 DOI: http://dx.doi.org/10.21088 .
de Brito, A. A., Campos, F., dos Reis Nascimento, A., Damiani, C., da Silva, F. A., de Almeida Teixeira, G. H. & Júnior, L. C. C. (2022). Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer. Journal of Food Composition and Analysis, 107, 104288 https://doi.org/10.1016/j.jfca.2021.104288 .
Ding, C., Zhang, M. & Li, G. (2015). Preparation and characterization of collagen/hydroxypropyl methylcellulose (HPMC) blend film. Carbohydrate polymers, 119, 194-201 https://doi.org/10.1016/j.carbpol.2014.11.057 .
El-Anany, A. M., Hassan, G. F. A. & Ali, F. R. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus Domestica Borkh) during cold storage. Journal of Food Technology, 7(1), 5-11.
El-Ramady, H. R., Domokos-Szabolcsy, É., Abdalla, N. A., Taha, H. S. & Fári, M. (2015). Postharvest management of fruits and vegetables storage. Sustainable Agriculture Reviews: Volume 15, 65-152. https://doi.org/10.1007/978-3-319-09132-7_2
El-Sayed, S. M. & El-Sayed, H. S. (2021). Antimicrobial nano-emulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation. Journal of Materials Research and Technology, 10, 1029-1041 https://doi.org/10.1016/j.jmrt.2020.12.073 .
Fagundes, C., Moraes, K., Pérez-Gago, M. B., Palou, L., Maraschin, M. & Monteiro, A. R. (2015). Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes. Postharvest BiologyandTechnology, 109,73-81 https://doi.org/10.1016/j.postharvbio.20 15.05.017
. Formiga, A. S., Junior, J. S. P., Pereira, E. M., Cordeiro, I. N. & Mattiuz, B. H. (2019). Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava ‘Pedro Sato’. Food Chemistry, 290, 144-151 https://doi.org/10.1016/j.foodchem.20 19.03.142 .
Fernández-Catalán, A., Palou, L., Taberner, V., Grimal, A., Argente-Sanchis, M. & Pérez-Gago, M. B. (2021). Hydroxypropyl Methylcellulose-Based Edible Coatings Formulated with Antifungal Food Additives to Reduce Alternaria Black Spot and Maintain Postharvest Quality of Cold-Stored ‘Rojo Brillante’Persimmons. Agronomy, 11(4),757, FoodChemistry, 290,144https://doi.org/10.3390/agronomy11040757 .
Gabetti, E., Sgorbini, B., Stilo, F., Bicchi, C., Rubiolo, P., Chialva, F. & Cavallero, A. (2021). Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham). Journal of Chromatography A, 1645, 462101 https://doi.org/10.1016/j.chroma.2021.462101 .
Gogliettino, M., Balestrieri, M., Ambrosio, R. L., Anastasio, A., Smaldone, G., Proroga, Y. T. & Palmieri, G. (2020) Extending the shelf-life of meat and dairy products via PET-modified packaging activated with the antimicrobial peptide MTP1. Frontiers in Microbiology, 10, 2963 https://doi.org/10.3389/fmicb.2019.02963.
Grover, J. A. (2020). Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC). In Food hydrocolloids (pp. 121-154). CRC Press.
Guha, P. (2006). Betel leaf: the neglected green gold of India. Journal of Human Ecology, 19(2), 87-93 https://doi.org/10.1080/09709274.2006.11905861
Hong, K., Xie, J., Zhang, L., Sun, D. & Gong, D. (2012). Effects of chitosan coating on post-harvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Scientia horticulture, (144), 172-178 https://doi.org/10.1016/j.scienta.2012.07.002.
Jafarizadeh-Malmiri, H., Anarjan, N. & Berenjian, A. (2022). Developing three-component ginger-cinnamon-cardamom composite essential oil nano-emulsion as natural food preservatives. Environmental Research, 204, 112133 https://doi.org/10.1016/j.envres.2021.112133.
Karunanithi, S., Guha, P. & Srivastav, P. P. (2022). Cold Plasma-Assisted Microwave Pretreatment on Essential Oil Extraction from Betel Leaves: Process Optimization and Its Quality. Food and Bioprocess Technology, 1-24 https://doi.org/10.1007/s11947-022-02957-3.
Kehili, M., Sayadi, S., Frikha, F., Zammel, A. &Allouche, N. (2019). Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil. Food and Bioproducts Processing, 117, 321-328 https://doi.org/10.1016/j.fbp.2019.08.004.
Khalil, H. P. S., Tye, Y. Y., Saurabh, C. K., Leh, C. P., Lai, T. K., Chong, E. W. N. &Syakir, M. I. (2017). Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a material. Express Polymer Letters, 11(4) https://doi.org/10.3144/expresspolymlet t.201 7.26 .
Kumar, S., Mukherjee, A. & Dutta, J. (2020). Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science & Technology, 97, 196-209 https://doi.org/10.1016/j.tifs.2020.01.002.
Kumar, A. & Saini, C. S. (2021). Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement: Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005. Manzoor, M., Singh, J., Gani, A. & Noor, N. (2021). Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives. Food Chemistry, 362, 130141 https://doi.org/10.1016/j.foodchem.2021.130141.
Mathooko, F. M. (2003). A comparative study of the response of tomato fruit to low-temperature storage and modified atmosphere packaging. African Journal of Food, Agriculture, Nutrition and Development, (2), 34-41 DOI: 10.4314/jagst.v5i1.31661.
Miranda, S. E. M., de AlcântaraLemos, J., Fernandes, R. S., de Oliveira Silva, J., Ottoni, F. M., Townsend, D. M. & de Barros, A. L. B. (2021). Enhanced antitumor efficacy of lapachol-loaded nano-emulsion in breast cancer tumor model. Biomedicine & Pharmacotherapy, 133, 110936 https://doi.org/10.1016/j.biopha.2020.110936.
Moneruzzaman, K. M., Hossain, A. B. M. S., Sani, W. & Saifuddin, M. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology, 4(4), 336-344 ISSN 1553-3468.
Mirdehghan, S. H. & Valero, D. (2017). Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage. International Journal of Food Properties, 20(sup2), 1798-1806 https://doi.org/10.1080/10942912.2016.1223128
Nawab, Anjum, Feroz Alam, and Abid Hasnain. Mango kernel starch as a novel edible coating for enhancing shelf-life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules 103 (2017): 581-586 https://doi.org/10.1016/j.ijbiomac.2017.05.057.
Nechita, P. & Roman, M. (2020). Review on polysaccharides used in coatings for food packaging papers. Coatings, 10(6), 566 https://doi.org/10.3390/coatings10060566.
Oberoi, D. P. S. & Sogi, D. S. (2015). Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. Journal of food engineering, 165, 172-178 https://doi.org/10.1016/j.jfoodeng.20 15.06.024 .
Panse,V.G. & Sukhatme,P.V.(1978). Statistical Methods for Agricultural Workers. Indian Council of Agricultural Research (2nd edition).
Patil, V. A., Baswal, A. K., Parab, A., Patil, V. & Jakhar, V. (2022). Effect of hydroxypropyl methylcellulose and methylcellulose-based edible coatings on storage life and quality of horticultural crops: Review. Pharma Innov. J, 11, 2746-2752.
Peralta-Ruiz, Y., Tovar, C. D. G., Sinning-Mangonez, A., Coronell, E. A., Marino, M. F. & Chaves-Lopez, C. (2020). Reduction of postharvest quality loss and microbiological decay of tomato “Chonto”(Solanum lycopersicum L.) using chitosan-e essential oil-based edible coatings under low-temperature storage. Polymers, 12(8), 1822 https://doi.org/10.3390/polym12081822.
Rafiee, S., Ramezanian, A., Mostowfizadeh-Ghalamfarsa, R., Niakousari, M., Saharkhiz, M. J. & Yahia, E. (2021). Nano-emulsion of denak (Oliveriadecumbens Vent.) essential oil: ultrasonic synthesis and antifungal activity against Penicillium digitatum. Journal of Food Measurement and Characterization, 1-8 https://doi.org/10.1007/s11694-021-01163-7.
Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
Salunkhe, D. K., Bolin, H. R. & Reddy, N. R. (1991). Storage, processing, and nutritional quality of fruits and vegetables. Volume I. Fresh fruits and vegetables (No. Ed. 2). CRC press.
Shakir, M. S., Ejaz, S., Hussain, S., Ali, S., Sardar, H., Azam, M. & Canan, İ. (2022). Synergistic effect of gum Arabic and carboxymethyl cellulose as biocomposite coating delays senescence in stored tomatoes by regulating antioxidants and cell wall degradation. International Journal of Biological Macromolecules, 201, 641-652 https://doi.org/10.1016/j.ijbiomac.2022.01.073.
Sogvar, O. B., Saba, M. K. & Emamifar, A. (2016). Aloe vera and ascorbic acid coatings maintain post-harvest quality and reduce microbial load of strawberry fruit. Post-harvest Biology and Technology, 114, 29-35 https://doi.org/10.1016/j.postharvbio.2015.11.019.
Srivastav, P. P. (2022). Cold plasma-assisted microwave pretreatment on essential oil extraction from betel leaves: Process optimization and its quality. Food and Bioprocess Technology, 1-24 https://doi.org/10.1007/s11947-022-02957-3.
Sousa, F. F., Junior, J. S. P., Oliveira, K. T., Rodrigues, E. C., Andrade, J. P. & Mattiuz, B. H. (2021). Conservation of ‘Palmer’mango with an edible coating of hydroxypropyl methylcellulose and beeswax. Food Chemistry, 346, 128925 https://doi.org/10.1016/j.foodchem.2020.128925.
Zhou, R., Li, Y., Yan, L. & Xie, J. (2011). Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifoliaNakai,cv.Huanghua) during storage. Food Chemistry, 124(2), 569-575 https://doi.org/10.1016/j.foodchem.2010.06.075.
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How to Cite
A study on coating of Hydroxypropyl methylcellulose incorporated with a nano-emulsion of Piper betel leaf essential oil to enhance shelf-life and improve postharvest quality of Tomato (Solanum lycopersicum L.). (2023). Journal of Applied and Natural Science, 15(1), 252-261. https://doi.org/10.31018/jans.v15i1.4005
