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Effect of antioxidant and antibacterial properties of guar gum coating containing spice extracts and its application on tomatoes (Solanum lycopersicum L.)

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Abstract

Guar gum based coatings coupled with extracts derived from different condiments (Nigella sativa, Coriandrum sativum, Foeniculum vulgare miller and Laurus nobilis) have been found in this study to prolong the storage life and quality during postharvest life of tomato fruits. These coatings were successful to preserve the quality parameters of tomato fruits up to 60 days at 10 °C (85% relative humidity) and also maintained green maturity phase of tomatoes throughout the postharvest storage. The rate of change in total soluble solids, titratable acidity and pH of tomato fruits that were coated with guar gum + ethanolic extracts were found to be lower compared to both controls (uncoated and treated control) and coatings supplemented with methanolic extracts. In addition to physicochemical properties, percent rate of increment in bioactive compounds and bacterial load in terms of total viable counts were significantly reduced for tomatoes coated with guar gum incorporating ethanolic extracts. The application of the proposed edible coating could be used in the preservation of tomatoes specifically for retaining the same maturity phase of these fruits during storage without any spoilage.

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Acknowledgements

I would like to thank Dr. Tahira Mohsin Ali for basically perusing the manuscript and worthwhile discussions.

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Authors and Affiliations

  1. Department of Microbiology, University of Karachi, Karachi, 75270, Pakistan

    Ayeza Naeem & Tanveer Abbas

  2. Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan

    Tahira Mohsin Ali & Abid Hasnain

Authors
  1. Ayeza Naeem
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  2. Tanveer Abbas
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  3. Tahira Mohsin Ali
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  4. Abid Hasnain
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Correspondence to Ayeza Naeem.

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Naeem, A., Abbas, T., Ali, T.M. et al. Effect of antioxidant and antibacterial properties of guar gum coating containing spice extracts and its application on tomatoes (Solanum lycopersicum L.). Food Measure 12, 2725–2734 (2018). https://doi.org/10.1007/s11694-018-9890-5

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  • DOI: https://doi.org/10.1007/s11694-018-9890-5

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