Scientific Reports

Table 2 Results of evaluation of weight loss, total soluble solids (TSS) and pH on whole tomatoes, coated by dipping, after 30 days of storage at room temperature (RT) and 4 °C.

From: Preliminary investigation on the effect of insect-based chitosan on preservation of coated fresh cherry tomatoes

Treatments	Parameters
Treatments	Weight loss (%)	TSS (°Brix)	pH
Before treatment	–	6.2 ± 0.5	4.17 ± 0.04
After storage at RT
Ctrl -	30 ± 1.8^cd	6.9 ± 0.1^cde	4.52 ± 0.07^bc
Solvent	38 ± 2.7^ab	8.4 ± 0.6^ab	4.53 ± 0.06^bc
Comm CS 0.5%	35 ± 2.6^bc	8.0 ± 0.0^abc	4.56 ± 0.04^ab
Comm CS 1%	35 ± 3.3^bc	8.0 ± 0.1^abc	4.55 ± 0.01^b
Het Unbl CS 0.5%	32 ± 2.5^c	7.9 ± 0.1^de	4.31 ± 0.05^c
Het Unbl CS 1%	28 ± 4.3^cd	8.5 ± 0.1^cde	4.40 ± 0.02^cd
Het Bl CS 0.5%	28 ± 2.9^cd	9.0 ± 0.1^bcde	4.43 ± 0.01^c
Het Bl CS 1%	26 ± 3.9^d	7.5 ± 0.7^e	4.68 ± 0.02^a
Hom Unbl CS 0.5%	36 ± 4.8^bc	9.6 ± 0.3^ab	4.39 ± 0.08^ab
Hom Unbl CS 1%	37 ± 1.9^b	8.2 ± 0.3^bcde	4.40 ± 0.07^cd
Hom Bl CS 0.5%	35 ± 3.3^bc	8.5 ± 0.1^bcde	4.25 ± 0.02^d
Hom Bl CS 1%	42 ± 4.4^a	10.2 ± 0.2^a	4.33 ± 0.02^bc
After storage at 4 °C
Ctrl -	18 ± 1.3^c	7.0 ± 0.0^ab	4.36 ± 0.08^b
Solvent	25 ± 3.5^b	6.7 ± 0.1^ab	4.42 ± 0.03^ab
Comm 0.5%	24 ± 1.3^b	7.1 ± 0.1^ab	4.71 ± 0.07^a
Comm 1%	26 ± 2.3^ab	7.1 ± 0.2^ab	4.49 ± 0.02^a
Het Unbl CS 0.5%	25 ± 2.5^b	8.1 ± 0.4^ab	4.28 ± 0.03^bc
Het Unbl CS 1%	20 ± 3.1^c	7.9 ± 0.1^ab	4.30 ± 0.04^bc
Het Bl CS 0.5%	20 ± 3.1^c	7.9 ± 0.1^ab	4.25 ± 0.04^c
Het Bl CS 1%	29 ± 1.5^a	8.0 ± 0.0^ab	4.44 ± 0.02^ab
Hom Unbl CS 0.5%	30 ± 2.6^ab	8.2 ± 0.1^ab	4.20 ± 0.02^bc
Hom Unbl CS 1%	22 ± 3.1^bc	7.9 ± 0.2^ab	4.14 ± 0.02^c
Hom Bl CS 0.5%	31 ± 2.4^ab	7.9 ± 0.3^ab	4.05 ± 0.03^d
Hom Bl CS 1%	36 ± 3.4^a	8.7 ± 0.1^a	4.05 ± 0.03^d

Treatments: untreated fruits (Ctrl -), solvent only, coating with heterogeneous unbleached (Het Unbl CS), heterogeneous bleached (Het Bl CS), homogeneous unbleached (Hom Unbl CS), homogeneous bleached (Hom Bl CS) and commercial (Comm CS) chitosan. Means followed by different letters in the column are significantly different by Mann–Whitney U test (p < 0.05). Each trial contained three triplicates of whole tomatoes per each treatment. Asterisks indicate significant differences (*p < 0.05; **p < 0.01) between the two storage temperatures within the same treatment, according to Mann–Whitney U test.

Back to article page

Search

Advanced search

Quick links