Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.

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1 Hindwi Journl of Food Qulity Volume 217, Article ID 86834, 9 pges Reserch Article Gur Gum s n Edile Coting for Enhncing Shelf-Life nd Improving Posthrvest Qulity of Rom Tomto (Solnum lycopersicum L.) X. Ruels-Chcon, 1,2 J. C. Contrers-Esquivel, 1 J. Montñez, 3 A. F. Aguiler-Cro, 2 M. L. Reyes-Veg, 1 R. D. Perlt-Rodriguez, 4 nd G. Snchéz-Brmil 1 Deprtment of Food Reserch, Fculty of Chemistry, Universidd Autonom de Cohuil, Blvd. V. Crrnz, Coloni Repulic Oriente, 228 Sltillo, COAH, Mexico 2 Deprtment of Food Science nd Technology, Universidd Autonom Agrri Antonio Nrro, Clzd Antonio Nrro 1923, Coloni Buenvist, 231 Sltillo, COAH, Mexico 3 Deprtment of Chemicl Engineering, Fculty of Chemistry, Universidd Autonom de Cohuil, Blvd. V. Crrnz, Coloni Repulic Oriente, 228 Sltillo, COAH, Mexico 4 Deprtment of Polymeriztion Processes, Reserch Center for Applied Chemistry, Blvd. Enrique Reyn Hermosillo No. 14, 223 Sltillo, COAH, Mexico Russell Reserch Center-ARS, Qulity nd Sfety Assessment Reserch Unit USDA, 9 College Sttion Rod, Athens, GA 36, USA Correspondence should e ddressed to X. Ruels-Chcon; xruels@yhoo.com, J. C. Contrers-Esquivel; coyotefoods@hotmil.com, M. L. Reyes-Veg; mlrv2@yhoo.com, nd R. D. Perlt-Rodriguez; rene.perlt@ciq.edu.mx Received 3 Jnury 217; Revised 26 April 217; Accepted 23 My 217; Pulished 1 August 217 Acdemic Editor: Mri J. Fr Copyright 217 X. Ruels-Chcon et l. This is n open ccess rticle distriuted under the Cretive Commons Attriution License, which permits unrestricted use, distriution, nd reproduction in ny medium, provided the originl work is properly cited. There exists n incresing interest from consumers nd scientific community in developing edile-nturl-iodegrdle cotings to replce commercil wx-sed cotings for mintining posthrvest qulity of vegetles. In this work, the effectiveness of gur gum coting on vrious qulity chrcteristics of Rom tomto t 22±2 C over 2 d storge period ws investigted. Tomtoes were covered with 1.% gur gum coting plsticized with glycerol t 3% nd stored t 22 ± 2 Cnd4%RHfor2-d.Tomtoes covered with edile coting significntly enhnced firmness nd reduced weight loss, delyed chnges on solule-solids-content, retrded loss of totl cidity, nd decresed respirtion rte compred with uncoted-control fruit. Sensory nlysis y trined pnelists reveled tht the use of the edile coting influenced the cceptility of tomtoes. There were significnt differences on the scores given y pnelists when compring the coted nd uncoted tomtoes. It ws concluded tht gur gum ffected fvorly the physicochemicl, microil, nd sensoril qulity properties of Rom tomto nd therefore could e eneficil in delying the ripening process t 22±2 C. 1. Introduction Tomtoes (Solnum lycopersicum L.) hve ecome essentil ingredients in the cuisine of mny countries. This fruit hs limited mrketility ecuse of its high moisture content nd high degree of perishility which leds to extensive posthrvest losses. Storge life is limited y severl fctors, for exmple, trnspirtion, posthrvest diseses, incresed ripening, nd senescence [1]. Of ll these fctors, the most importnt is respirtion rte, due to its ssocition with tomto posthrvest shelf-life, fruit ripening, nd deteriortion of tomto qulity [2]. One wy to control tomto ripening is through the mnipultion of mient temperture, gs, nd humidity. At low storge temperture, it is possile to mintin freshness nd extend shelf-life s the respirtion rte nd therml

2 2 Journl of Food Qulity decompositionrereduced[3,4].controlledtmospherend hyporic storge cn extend shelf-life of tomtoes ut these processes re costly. An lterntive to extend posthrvest life nd keep production costs low is the use of edile cotings []. Edile cotings generte modified tmosphere y creting semipermele rrier ginst O 2,CO 2,moisture,nd solute movement, thus reducing respirtion, wter loss, nd oxidtion rection rtes [2]. Different mterils hve een used s edile cotings nd re commonly sed on proteins, lipids, or polyscchrides [6]. The gret enefit conferred y edile cotings is tht these re nturl iodegrdle products [7, 8]. Gur gum is glctomnnn rich flour, wter solule polyscchride otined from the leguminous Indin cluster en Cymopsis tetrgonolo (L.) Tu. The ckone of this hydrocolloid is liner chin of D-mnnopyrnose units connected to ech other y β-1,4-onds linked to glctose residues y 1,6- onds forming short side-rnches [9 11]. Gur gum is one of the most importnt thickeners nd is verstile mteril for mny food pplictions due to its different physicochemicl properties s well s its high vilility, low cost, nd iodegrdility. This glctomnnn hs similr properties s crrgeenn, lginte, xnthn gum, nd gum ric s n edile coting ut gur gum hs the dvntge of eing cheper thn ll the others. Moreover, the vilility of gur gum is not prolem since it is produced in the north of Mexico y Mexicn compny, Gur Growers Mexico. Theimofthepresentstudywstoevlutethepotentil of the gur gum edile coting on the extension of shelflife nd mintining the qulity of Rom tomto fruit during 2-dystorgeperiodt22 ± 2 C. This temperture ws selectedecusetherereseverlstudiesoutposthrvest with tomto using room temperture etween 2 nd 2 C [2, 8, 12, 13]. 2. Mterils nd Methods 2.1. Plnt Mteril. Freshly hrvested tomto (Solnum lycopersicum L. vc Pyriform) fruit t light red stge of ripening ccording to the USDA stndrd tomto color clssifiction chrt [14] were otined from commercil supplier in Sltillo, Mexico. The fruits with n verge weight of 14. g were visully sorted for uniformity in size, color, senceoflemishes,ndfunglinfection.tomtoeswere trnsported to the lortory within 1 h of purchse. Before tretment, fruits were wshed with sodium hypochlorite solution (2 mg kg 1 ) for 2 minutes nd ir-dried t mient temperture (22 ± 2 C) Coting Tretment. Gur gum (G4129-G) ws from Sigm-Aldrich (St. Louis, MO, USA) nd glycerol ws from Jlmek Co. (Monterrey, Mexico). Gur gum coting solution ws prepred using 1.% (w/v) gur gum nd 3% (v/v) glycerol;.3 ml of glycerol nd 1. g of gur gum were dissolved in ml distilled wter, formultion selected ccording to previous reserch reported y Ruels-Chcón et l. (217). The solution ws stirred t 8 rpm t 6 Cduring3minutes on mgnetic stirrer/hot plte (Tloys, Thorofre, New Jersey, USA) [1]. A totl of 8 tomto fruits were rndomly llotted to two groups: uncoted (UC) nd coted (C). Tomtoes in the UC group were immersed in distilled wter for 1 minute nd the C group ws immersed in the gur gum coting solution for 1 minute. Fruits were ir-dried for h t 22 ± 2 C. All smples were left in chmer t mient temperture nd 4% RH for2dys Weight Loss Percentge. The tomto smples, UC nd C, (threesmplesperrepetition)wereweightedtdys,4,8,12, 16,nd2duringthestorgeperiod.Thedifferenceetween initil nd finl fruit weight (to the nerest.1 g) ws considered s totl weight loss during the storge intervls nd clculted s percentges on fresh weight sis [16] Color. The color chrcteristics were ssessed using MinoltChromMeterCR-4(MinoltCorp,Rmsey,New Jersey, USA) to mesure L (lightness of rightness), nd vlues. Three mesurements were tken for ech tretment nd the verges of L,,nd vlues were otined following the procedure descried y Mftoonzd et l. [17]. 2.. Firmness. Thefirmnessoftomtoesinechtretment group ws determined using digitl Force Guge penetrometer (PCE-PTR 2, PCE group, Alcete, Cstill l Mnch, Spin), equipped with n 8 mm plunger tip, t the equtor of the fruit where section of rid (4 cm 4 cm, pproximtely) hd een removed. Results were expressed in newtons (N). Three redings were tken for ech tomto [4] Solule Solid Concentrtion (SSC). Three tomtoes per tretmentwerenlyzedtechsmplingdy(,4,8,12, 16, nd 2). Ech tomto ws ground with Mster Crft processor (Blender 9 in 1 EC34, Sorin Stores S.A. de CV, Monterrey, Mexico) during 1 min. SSC of the ground tomtoes ws mesured following the AOAC (1984) method using n ATAGO refrctometer (ATAGO, USA Inc., Bellevue, WA, USA) t mient temperture (22 ± 2 C). The SSC concentrtion ws expressed s percentge on the Brix scle Totl Acidity (TA). Two milliliters of ground tomto ws diluted with 3 ml of distilled wter. The titrtion of thesmpleswsdonewithnoh.1ntph8.3.three redings for ech tretment were recorded per smpled dy nd the mens of these mesurements were expressed s citric cidndthenusedforsttisticlnlyzes[18,19] Microil Anlysis. Surfce skin (2 cm 2 )ofucndc tomtoes t, 4, 8, 12, 16, nd 2 dys of storge t mient temperture ws peeled off with sterile sclpel. Ten grms of skin smples ws immersed in 9 ml of peptone wter nd vortexed for 2 min (Vortex-Genie 2, Scientific Industries, Inc., Bohemi, NY, USA). The microil nlysis consisted of plte count method for eroic mesophilic cteri t 3 Cin

3 Journl of Food Qulity 3 C C C C UC UC Dy 1 Dy 1 Figure 1: Effect of storge period (dy 1 nd dy 1) on Rom tomtoes coted with gur gum (C) nd uncoted (UC), under mient temperture conditions (22 ± 2 C). plte count gr (PCA) over 48 h nd yest nd molds t 2 C in potto dextrose gr (PDA) over 72 h. Visile colonies were counted nd CFU/g clculted [8, 2] Respirtion Rte. Respirtion of smples ws nlyzed periodiclly in closed nd hermetic system. The smples (three tomtoes per jr) were rndomly distriuted in the glss continers with cpcity of 1.8 liter t mient temperture (22 ± 2 C). The rtio etween continer cpcity ndmountoftomtows6:(v-w,ml-g).gssmples were tken from the jr with needle inserted through septum fixed t the center of the jr lid. The needle ws connected to CO 2 /O 2 gs nlyzer (PBI Dnsensor Gs Anlyzer, Checkmte II, Denmrk). The results in percentge CO 2 were used for clcultion of the respirtion rte (ml kg 1 h 1 ), using the following eqution: Respirtion rte is = %CO 2 (Mss of smple in kg hours incuted volume jr) 2.. Sensory Evlution. A pnel of 1 trined judges nlyzed visul ppernce, flvor (tste), nd firmness during dys1,,ndofthestorgeperiod.evlutionswerescored sed on nine-point scle (1 = extremely poor, 3 = poor, = cceptle, limit of mrketility, 7 = good, nd 9 = excellent [2]). The overll pprecition of the smple ws mesured onthesmesclendreferredtosoverllqulity[21] Sttisticl Anlysis. Dt were sujected to one-wy nlysis of vrince (ANOVA) with three replictions, using thejmp..1softwre(sasinstituteinc.cry,nc,usa), including Lest Significnt Difference Test. The Tukey test wsusedtocomprethemenvluesindifferentstorge intervls. Sttisticl differences were declred t p <.. 3. Results nd Discussion The gur gum coting dhered well to the Rom tomto surfce nd exhiited trnsprent ppernce. All tomto fruits shrnk during the 2-dy storge period; coted tretment shrnk less rpidly thn the uncoted one. (1) Weight loss (%) Storge time (dys) Coted tomto Uncoted tomto Figure2:EffectofgurgumcotingonweightlossofRom tomtoes during 2-dy storge period (22 ± 2 C) Weight Loss. Figure 1 shows chnges on tomto fruits (UC nd C) from dy 1 nd dy 1 during storge time. UC tomtofromdy1lostweightndshrnk,ndctomtoes, tthesmetimeofstorge,lookdifferentcompredtothe UC fruits. Visully the difference is evident, so the ppliction of gur gum coting retrded the weight loss of tomto fruit during the storge period. Figure 2 shows the weight loss of the UC nd C tomtoes. The fruits exhiited significnt difference (p.): the C tomtoes exhiited comprtively lower weight loss thn the UC fruits. It cn e inferred tht the gur gum coting formed semipermele lyer, which llows pssge of certin smll molecules ut cts s rrier to others, nd cted s protective rrier to reduce respirtion nd trnspirtion on the fruit surfce nd conferred physicl rrier ginst O 2, CO 2, moisture, nd solute movement, reducing wter loss [12, 22]. Our results re in greement with findings of Ali et l. [2], where wter loss of tomto fruit ws reduced y coting with gum ric. Rice strch-sed coting hs een effective in controlling weight loss in tomtoes stored t room temperture [8]. Ahmed et l. [2] used delctosed whey

4 4 Journl of Food Qulity Tle 1: Chnges in L,,,ndchrom(C ) color vlues of gur gum coted tomtoes t different storge time intervls. Color prmeter Storge time (dys) Uncoted Coted 42.9 ± ± ± ±.31 L ± ± ± ± ± ± ± ±.39 C Mens in the sme rw followed y different superscript differ y Tuckey s test t p ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±.38 coting on tomtoes nd reduced weight loss during storge period, the ppliction of protein-phenolic sed coting on tomtoes lso retrded weight loss [12], nd El-Ghouth et l. [23] using chitosn on tomtoes extended shelf-life y reducing weight loss nd other qulity posthrvest prmeters. Chitosn cotings hve een effective in controlling weight loss from other vegetles, including ppy [24], cucumer nd pepper [23], longn fruit [2], nd strwerry fruit[26].theotinedresultsrelsoingoodgreement with the findings y Bi et l. [27] who reported tht n efficient reduction in weight loss ws found in coted Delicious pples Color. The chnges on CIELAB prmeters of C nd UC tomtoes during the storge time t mient temperture (22 ± 2 C)reshowninTle1.Therewssignificnt difference in L vlues when compring the treted nd untreted tomtoes. C tomtoes presented higher visul rightness compred to the UC smples. It is importnt to sy tht there were not significnt differences etween fruits during the storge period. TheseresultsgreewithfindingsofAthmselvietl.[28] nd Sntoso nd Rhmt [29], where L vlues were higher for tomtoes treted with Aloe ver sed edile coting. Prmeter ws different (p.) etween tretments during the 2-dy tril; vlues chnge from light red reding to red color [3]. The vlues (red color) for UC tomtoes were higher (p.) thn for the C ones, wheres no differences were oserved on vlues etween the UC ndthecfruits.thiscouldettriutedtothemodified tmosphereinthefruitcretedythegurgumcoting which influenced the respirtion rte delying color vrition etweentretmentsmorethnonthestorgeperioditself. The chrom (C ) vlues were mintined during storge on C tomtoes (Tle 1) nd they significntly increse in UC smples fter storge. The higher C vlues on UC smples indicted higher sturtion relted to the redness stge of ripening. During ripening, the green pigment chlorophyll degrdes nd crotenoids re synthesized [31] from colorless precursor (phytoene) to crotene (ple yellow), lycopene (red), β-crotene (ornge), xnthophylls, nd hydroxylted crotenoids (yellow) [, 32] given the vrition in the vlues of color prmeters Firmness. In this study, firmness of fruit decresed (p.) with storge time in oth C nd UC fruit (Figure 3). The firmness of UC tomtoes decresed (p.) more rpidly thn C tomtoes. After the fourth dy, deteriortion of firmness incresed sustntilly nd stedily, eing more ccentuted in UC fruits. Reduction of firmness in the UC smple ws 72% compred to 46% of the C tomtoes fter 2 dys of storge (Figure 3). Firmness dt were correlted versus respirtion rte nd the Person correltion

5 Journl of Food Qulity Firmness (N) Uncoted tomto Coted tomto Storge time (dys) Figure 3: Effect of gur gum coting on the firmness of Rom tomtoes during 2-dy storge period (22 ± 2 C). Solle solid concentrtion (%) Storge time (dys) Coted tomto Uncoted tomto Figure 4: Influence of gur gum coting on the solule solid concentrtion of Rom tomtoes during 2-dy storge period (22 ± 2 C). coefficient ws.763, mening tht if vlues of respirtion rte incresed the vlues for firmness decresed, proly duetotheenzymticctivitiesduringtheripeningprocess [29, 33, 34]. Softening of fruits is due to deteriortion in the cell wll composition [33] nd it is iochemicl process involving the hydrolysis of pectin nd strch y enzymes such s hydrolses, pectinesterse, nd polyglcturonse [34]. High levels of CO 2 propitited y coting on the fruit cn limit the ctivity of these enzymes which llows mintennce of firmness during storge Solule Solids Concentrtion. In generl, there ws grdul increse in SSC during the complete storge period (Figure 4). For UC smples were 18.2% wheres for C fruits were only 4.26% (Figure 4). The SSC t 2 dys of storge ws higher (p.) in UC (.%) compredto C fruits (4.7%) from the initil SSC which ws 4.% for UC nd C tomtoes. The lowest SSC t the end of the storge period ws recorded in fruit coted with gur gum nd showed tht the cotings provided good semipermele rrier round the fruit, modifying the internl tmosphere y reducing or elevting CO 2 production. As result, decresed respirtion rtes slowed down the synthesis nd use of metolites resulting in lower SSC [2, 18, 34]. Vritions in SSC re correlted with hydrolytic chnges in polyscchrides (hemicellulose nd pectin) with ripening in posthrvest storge. The degrdtion of the cell wll polyscchrides tht occur duringstorgeperiodintomtoesledstothereleseof oligoscchrins which cn ffect fruit ripening [8]. 3.. Totl Acidity. In the present tril, totl cidity vlues of C nd UC fruit during storge decresed with storge time (Figure)ndthevlueswerehigher(p.) in UC fruit (.41%) compred to the C smples (.3%). This response occurs ecuse the citric cid content increses with mturity ndstgeofripening[3,22];however,oncefruitrechthefull ripe stge, citric cid content strts to decline [3]. The gur Titrtle cidity (%) Storge time (dys) Uncoted tomto Coted tomto Figure : Totl cidity response of tomtoes coted with gur gum during 2-dy storge period t mient temperture (22 ± 2 C). gum coting slowed down the synthesis of citric cid during ripening;thiseffectisshowninfigure.thehigherta level in control fruit suggests tht coting delyed ripening y providing rrier ginst O 2 uptke round the fruit [33, 36, 37]. The cidity of tomto is very importnt for the tste of thefruit.theeffectofcotingoninternlqulityprmeters is dependent on coting type, fruit cultivr, nd storge conditions. In tomto, Ds et l. [8] found greter vlues for TA in uncoted fruit thn in fruit coted with rice strch-sed cotings. This ws ttriuted to higher ethylene production nd respirtion rte in uncoted fruit during ripening. In the sme tril, higher vlues of TA were lso reported in uncoted thn in coted tomtoes. The higher TA vlues on uncoted smples thn on coted ones were ttriuted to the loss of citric cid in tomtoes s fruit ripened [13, 38].

6 6 Journl of Food Qulity Tle 2: Microil plte counts of uncoted nd coted (edile gur gum) Rom tomtoes. Uncoted Coted Storgetime(dys) 2 2 Mesophilic cteri (CFU/g) Yest nd molds (CFU/g) Mens followed y different letters in the sme column re significntly different y Tuckey s test p Microil Anlysis. Microil count for mesophilic cteri nd yest nd molds incresed s storge time incresed for oth tretments (Tle 2). The colony forming units (CFU/g) for mesophilic cteri were different (p.) for UC tomtoes from dys to 2 (48 nd 146 CFU/g). In C tomtoes, there ws lso significnt difference from dysto2(48nd96cfu/g)utthecfu/gonuc smples were higher thn in C ones. The CFU/g vlues for yest nd molds showed significnt differences (p.) etween tretments. The CFU/g for UC smples were 2 nd 18 CFU/g for dys nd 2, respectively. Regrding the C fruits, the CFU/g were 3 for dy nd 3 for dy 2. Person s correltion coefficient for mesophilic cteri versus respirtion rte ws.978 nd for yest nd molds versus respirtion rte ws.98; these re strong correltions etween vriles. As the respirtion rte of the fruits incresed the deteriortion of the fruit does too, given the conditions such s nutrient vilility for the microorgnisms to develop. The protective effect provided y the edile gur gum coting seems to reduce the rte of development of microorgnisms tht ffect the qulity of tomtoes, ecuse the coting cts s rrier of gses nd other sustnces such s wter or other nutrients needed for the growth of microorgnisms [39]. Further, protective coting offers n dditionl rrier to microorgnism contmintion during storge. This is lso evident from results reported here Respirtion Rte. The effect of cotings on respirtion rte of Rom tomtoes stored t mient temperture (22 ± 2 C) is shown in Figure 6. All smples incresed the respirtion rte during storge, which indictes n increse in the fruit metolic ctivity. After 2 d, the C tomtoes hd the lowest CO 2 production (2.8, ml kg 1 h 1 )compredwiththeuc tomtoes (.7, ml kg 1 h 1 ), indicting tht coting might hve modified the internl tmosphere nd significntly delyed respirtion rte of Rom tomtoes. Respirtion rte in fresh fruit nd vegetles is considered good index for determintion of storge life [38]. The effect of polyscchridesed cotings on respirtion of horticulturl products is reltedtotheirilitytocreterriertooxygendiffusion throughthecoting[4].intomtoes,cotingssedon gum ric [38], lginte or zein [41], nd hydroxyl propyl methyl cellulose (HPMC) lso reduced the fruit respirtion rte during storge [7, 42]. A reduction in respirtion rte s result of coting hs lso een reported y mny reserchers in vrious fruit, such Respirtion rte (ml kg 1 h 1 ) Uncoted tomto Coted tomto Storge time (dys) Figure 6: Influence of gur gum coting on the respirtion rte of Rom tomtoes during 2-dy storge period t mient temperture (22 ± 2 C). s ppy, grpes, mngo, strwerries, nd tomtoes [23, 24, 29, 39, 43] Sensory Evlution. Sensory evlution of C nd UC fruit t the end of the storge period reveled differences (p.) in ppernce, flvor, firmness, nd overll cceptility (Figure 7). On dy, there were no significnt differences (p.) detected for ll the ttriutes evluted. As storge timeincresed(figure7;dysnd),thereweresignificnt differences (p.) detected y the pnelists in fvor of the C tomtoes on ppernce, flvor, firmness, nd overll cceptility. The effect of gur gum coting on tomtoes helps to slow down the ripening process [29, 39] tht influence the qulity ttriutes of the smples evluted. On Figure 7, it cn e seen tht there were significnt differences onppernce,flvor,firmness,ndoverllcceptilityof C nd UC tomtoes. Other uthors report similr findings: the ppliction of coting helps mintin texture firmness [13,29,39],color,ndflvorchnges[2,13,38,39],on different products such s pples, nd tomtoes, using severl types of cotings t mient temperture (22 ± 2 C). The scores given y the pnelists to ll the ttriutes were etween 9 nd 7, which is interpreted s excellent to good. These results suggest tht the gur gum coting cn e used to prolong the shelf-life nd improve tomto qulity during storge t mient temperture (22 ± 2 C). C nd UC Rom tomto were not sensory nlyzed fter dys of storge sed on the microiologicl results. 4. Conclusions The present study shows tht coting Rom tomtoes with gur gum delyed the ripening process y inhiiting the respirtion rte of this fruit. This suggests tht gur gum coting not only mintined firmness ut lso improved the posthrvest qulity during storge t mient temperture.

7 Journl of Food Qulity 7 Appernce men scores Dy 1 Dy Dy Storge period Flvor men scores Dy 1 Dy Dy Storge period Firmness men scores Dy 1 Dy Dy Storge period Overll cceptility men scores Dy 1 Dy Dy Storge period Figure 7: Sensory evlution of uncoted (drk gry) nd coted (light gry) tomtoes stored t 22 ± 2 C for dys. Scores designted y different letters re significntly different (p.) for ech ttriute. Three different trils were crried out in triplicte. The scle corresponds to 9 = excellent nd 1 = extremely poor. The gur gum coting is iodegrdle, esily pplied, nd less expensive (compred with other hydrocolloids nd commercil wxes) nd it cn e used commercilly to prolong the storge life of Rom tomtoes. For future studies, it is still necessry to improve its wter vpor rrier properties, perhps y dding specific lipidcomponentsinordertoincresetheposthrveststorge qulity t mient temperture nd cold storge. Conflicts of Interest The uthors declre tht they hve no conflicts of interest. Acknowledgments The uthors re grteful to the Ntionl Council of Science nd Technology (CONACYT), Mexico, for the finncil support through Ph.D. scholrship for Ruels-Chcon, M.S., nd to the Universidd Autonom Agrri Antonio Nrro (UAAAN), Sltillo, Mexico, for the permission grnted to Ruels-Chcon, M.S., to study Ph.D. degree. Prtil finncil support from CONACYT through Project CB- 211/ grnted to uthor Perlt-Rodriguez to crry out this reserch nd pulishing finncil support with PFCE 216 re grtefully cknowledged. References [1] H. R. El-Rmdy, É. Domokos-Szolcsy, A. A. Nem, S. T. Hussein, nd F. Miklós, Posthrvest Mngement of Fruits nd Vegetles Storge, in Sustinle Agriculture Reviews,pp.6 12, Lichtfouse, Switzerlnd, 21. [2] A. Ali, M. Mqool, S. Rmchndrn, nd P. G. Alderson, Gum ric s novel edile coting for enhncing shelflife nd improving posthrvest qulity of tomto (Solnum lycopersicum L.) fruit, Posthrvest Biology nd Technology,vol. 8, no. 1, pp , 2. [3] F.M.Mthooko, Acomprtivestudyoftheresponseoftomto fruit to low temperture storge nd modified tmosphere pckging, Africn Journl of Food Agriculture Nutrition nd Development,vol.2,pp.34 41,23. [4] K. Hong, J. Xie, L. Zhng, D. Sun, nd D. Gong, Effects of chitosn coting on posthrvest life nd qulity of guv (Psidium gujv L.) fruit during cold storge, Scienti Horticulture, vol. 144, pp , 212. [] C. Fgundes, K. Mores, M. B. Pérez-Ggo, L. Plou, M. Mrschin, nd A. R. Monteiro, Effect of ctive modified tmosphere nd cold storge on the posthrvest qulity of cherry tomtoes, Posthrvest Biology nd Technology, vol. 9, pp.73 81,21. [6] S. A. Vlenci-Chmorro, M. B. Pérez-Ggo, M. A. Del Río, nd L. Plou, Effect of ntifungl hydroxypropyl methylcelluloselipid edile composite cotings on penicillium decy development nd posthrvest qulity of cold-stored ortnique

8 8 Journl of Food Qulity mndrins, Journl of Food Science, vol. 7, no. 8, pp. S418 S426, 2. [7] L. Sánchez-González, C. Pstor, M. Vrgs, A. Chirlt, C. González-Mrtínez, nd C. Cháfer, Effect of hydroxypropylmethyl cellulose nd chitosn cotings with nd without ergmot essentil oil on qulity nd sfety of cold stored grpes, Posthrvest Biology nd Technology, vol.6,pp.7 63, 211. [8]D.K.Ds,H.Dutt,ndC.L.Mhnt, Developmentof rice strch-sed coting with ntioxidnt nd microe-rrier properties nd study of its effect on tomtoes stored t room temperture, LWT - Food Science nd Technology,vol., no.1, pp , 213. [9] K. T. Roerts, The physiologicl nd rheologicl effects of foods supplemented with gur gum, Food Reserch Interntionl, vol. 44, no., pp , 211. [] P. Moser, M. L. Cornelio, nd V. R. Nicoletti Telis, Influence of the concentrtion of polyols on the rheologicl nd spectrl chrcteristics of gur gum, LWT - Food Science nd Technology,vol.3,no.1,pp.29 36,213. [11] B. Heymn, W. H. De Vos, F. Depypere, P. 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9 Journl of Food Qulity 9 [38] Ö. Tşdelen nd L. Byindirli, Controlled tmosphere storge nd edile coting effects on storge life nd qulity of tomtoes, Journl of Food Processing nd Preservtion,vol.22,no.4, pp , [39] R.-Y. Zhung nd Y.-W. Hung, Influence of hydroxypropyl methylcellulose edile coting on fresh-keeping nd storility of tomto, Journl Zhejing University Science,vol.4,no. 1,pp , 23. [4] S. A. Vlenci-Chmorro, L. Plou, M. Á. del Río, nd M. B. Pérez-Ggo, Performnce of hydroxypropyl methylcellulose (HPMC)-lipid edile cotings with ntifungl food dditives during cold storge of Clemenules mndrins, LWT - Food Science nd Technology,vol.44,no.,pp ,211. [41] P. J. Zpt, F. Guillén, D. Mrtínez-Romero, S. Cstillo, D. Vlero, nd M. Serrno, Use of lginte or zein s edile cotings to dely posthrvest ripening process nd to mintin tomto (Solnum lycopersicon Mill) qulity, Journl of the Science of Food nd Agriculture, vol. 88, no. 7, pp , 28. [42] M. L. L. Nvrro-Trzg, M. A. Del Río,J.M.Krocht, nd M. B. Pérez-Ggo, Ftty cid effect on hydroxypropyl methylcellulose-eeswx edile film properties nd posthrvest qulity of coted ortnique mndrins, JournlofAgriculturl nd Food Chemistry, vol. 6, no. 22, pp , 28. [43] F. S. Kittur, N. Sroj, Hiunnis, nd R. N. Thrnthn, Polyscchride-sed composite coting formultions for shelf-life extension of fresh nn nd mngo, Europen Food Reserch nd Technology,vol.213,no.4-,pp ,21.

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