Table 3 Results of evaluation of weight loss, total soluble solids (TSS) and pH on whole tomatoes, coated by spraying, 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

Weight loss (%)

TSS (°Brix)

pH

Before treatment

–

6.5 ± 0.6

4.05 ± 0.01

After storage at RT

 Ctrl -

29.9 ± 1.8bc

6.9 ± 0.1e

4.52 ± 0.1ab

 Solvent

59.3 ± 4.7a

9.6 ± 0.6c

4.48 ± 0.04a

 Comm CS 0.5%

28.2 ± 4.6bc

8.7 ± 0.5e

4.24 ± 0.02bc

 Comm CS 1%

28.9 ± 2.4bc

9 ± 0de

4.24 ± 0.1bc

 Het Unbl CS 0.5%

25.6 ± 4.1c

8.4 ± 0.3e

4.04 ± 0.1d

 Het Unbl CS 1%

26.2 ± 3.1c

9.9 ± 0.1cd

4.04 ± 0.05d

 Het Bl CS 0.5%

26.0 ± 4.2c

8.8 ± 0.3e

4.28 ± 0.1b

 Het Bl CS 1%

23.8 ± 3.6c

8.8 ± 0e

4.15 ± 0.1bc

 Hom Unbl CS 0.5%

30.6 ± 2.8b

10.6 ± 0.2bc

4.25 ± 0.03b

 Hom Unb CS 1%

33.1 ± 1.9b

10.8 ± 0.3abc

4.29 ± 0.03ab

 Hom Bl CS 0.5%

30.9 ± 3.3b

11.0 ± 0.3ab

4.21 ± 0.06bc

 Hom Bl CS 1%

40.1 ± 2.3a

11.6 ± 0.3a

4.08 ± 0.05c

After storage at 4 °C

 Ctrl -

18.6 ± 2.5d**

7 ± 0d

4.36 ± 0.08ab

 Solvent

52.3 ± 4.6a

10.9 ± 0.1a*

4.69 ± 0.02a

 Comm CS 0.5%

22.0 ± 4.9cd

9.2 ± 0bcd

4.12 ± 0.01b

 Comm CS 1%

30.1 ± 4.4a

9.5 ± 0.1bc

4.20 ± 0.01ab

 Het Unbl CS 0.5%

28.1 ± 3.7bc

9.7 ± 0.1bc*

3.91 ± 0.01d

 Het Unbl CS 1%

24.9 ± 2.8bc

9.1 ± 0.1bcd*

3.87 ± 0.02d*

 Het Bl CS 0.5%

22.2 ± 2.4c

9.8 ± 0.3bc*

4.05 ± 0.04bc*

 Het Bl CS 1%

19.6 ± 3.3cd

9.0 ± 0 cd

4.10 ± 0.02b

 Hom Unbl CS 0.5%

23.9 ± 2.5c**

9.8 ± 0.1bc*

4.04 ± 0.05bc*

 Hom Unbl CS 1%

23.8 ± 3.1c**

9.9 ± 0.2b*

4.06 ± 0.04bc*

 Hom Bl CS 0.5%

23.5 ± 2.2c**

9.7 ± 0.2bc**

4.09 ± 0.01c*

 Hom Bl CS 1%

21.4 ± 3.2c**

9.2 ± 0bcd**

4.08 ± 0.06bc

  1. 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.
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