Effectiveness of incorporating citric acid in cassava starch edible coatings to preserve quality of Martha tomatoes

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Ambarsari, I.^1 ; Oktaningrum, G.N.^1 ; Endrasari, R.^1

Assessment Institute of Agricultural Technology Central Java, Indonesian Agency for Agricultural Research and Development, Jl. Soekarno-Hatta No.10 Km.26, Bergas, Central Java, Indonesia^1

关键词: Cassava starch;    Coating solution;    Coating treatment;    Color characteristics;    Edible coating;    Low concentrations;    tomato;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012073/pdf
DOI  :  10.1088/1755-1315/102/1/012073

来源: IOP

【 摘 要 】

Tomato as an agricultural product is extremely perishable. Coatings of tomatoes with edible starch extend quality and storage life of the fruits. Incorporation of citric acid as antimicrobial agent in the edible starch coatings is expected to preserve the quality of tomatoes during storage. The aim of this study was to verify the effectiveness of citric acid incorporated in cassava starch coating to preserve quality of tomatoes. The edible coatings formula consisted of cassava starch solutions (1; 2; 3%), citric acid (0.5; 1.0%) and glycerol (10%). Tomatoes were dipped to the coating solution for 10 seconds, then air-dried and stored at room temperature during 18 days. All the treatments were carried out in triplicates. Experimental data were analyzed using One Way ANOVA. The results showed that coating treatments did not affect the weight loss, moisture content, color characteristic, carotene and vitamin C content on Martha tomatoes. The low concentration of starch coating on Martha tomatoes are indicated to be the reason why there was no significant difference between coated and coated tomatoes for some parameters. However, incorporating citric acid in cassava starch-based coatings could prevent tomato fruits from firmness reduction and spoilage during storage.