Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
J Food Sci. 2022 Jun;87(6):2256-2290. doi: 10.1111/1750-3841.16145. Epub 2022 May 3.
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
番茄被认为是最主要的园艺作物之一，由于其具有呼吸跃变型成熟的特性、易受采后微生物腐烂和机械损伤的影响，导致其货架期短，造成了巨大的产后损失。最近，可食用涂层被视为一种有前途的环保和可持续技术，可以在储存过程中保持番茄的质量属性并延长其货架期。虽然有很多关于新鲜农产品，特别是石头和热带水果可食用涂层方面的文献，但没有专门针对整个新鲜番茄可食用涂层要求的综合评论。本综述旨在提供有关番茄特定涂层性能要求的信息，并总结或分析最近关于可食用涂层在番茄上应用的研究。本文还涉及生物活性化合物的最新利用趋势以及纳米技术方法，以提高用于番茄的涂层材料的性能和功能。然而，番茄的可食用涂层技术仍处于起步阶段，该技术在商业规模上的采用需要经济可行性和大规模消费者的可接受性。
