Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit

Autores
Ortiz, Cristian Matias; Mauri, Adriana Noemi; Vicente, Ariel Roberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the last years great interest has been devoted to the development of preservation treatments for packed foods. In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing different glycerol concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and ability to delay tomato ripening were determined. The best performing films (pH 7.0; 20% glycerol) were selected to further characterize the influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results showed that soy protein 1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest “in package” treatments. Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. We have developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.
Fil: Ortiz, Cristian Matias. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
Soybean
Ethylene
Postharvest
Quality
Releasing Pads
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9164
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruitOrtiz, Cristian MatiasMauri, Adriana NoemiVicente, Ariel RobertoSoybeanEthylenePostharvestQualityReleasing Padshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the last years great interest has been devoted to the development of preservation treatments for packed foods. In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing different glycerol concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and ability to delay tomato ripening were determined. The best performing films (pH 7.0; 20% glycerol) were selected to further characterize the influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results showed that soy protein 1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest “in package” treatments. Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. We have developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.Fil: Ortiz, Cristian Matias. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaElsevier2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9164Ortiz, Cristian Matias; Mauri, Adriana Noemi; Vicente, Ariel Roberto; Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit; Elsevier; Innovative Food Science & Emerging Technologies; 20; 7-2013; 281-2871466-8564enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2013.07.004info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1466856413001197info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:39:26Zoai:ri.conicet.gov.ar:11336/9164instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:39:27.241CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
title Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
spellingShingle Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
Ortiz, Cristian Matias
Soybean
Ethylene
Postharvest
Quality
Releasing Pads
title_short Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
title_full Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
title_fullStr Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
title_full_unstemmed Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
title_sort Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit
dc.creator.none.fl_str_mv Ortiz, Cristian Matias
Mauri, Adriana Noemi
Vicente, Ariel Roberto
author Ortiz, Cristian Matias
author_facet Ortiz, Cristian Matias
Mauri, Adriana Noemi
Vicente, Ariel Roberto
author_role author
author2 Mauri, Adriana Noemi
Vicente, Ariel Roberto
author2_role author
author
dc.subject.none.fl_str_mv Soybean
Ethylene
Postharvest
Quality
Releasing Pads
topic Soybean
Ethylene
Postharvest
Quality
Releasing Pads
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the last years great interest has been devoted to the development of preservation treatments for packed foods. In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing different glycerol concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and ability to delay tomato ripening were determined. The best performing films (pH 7.0; 20% glycerol) were selected to further characterize the influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results showed that soy protein 1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest “in package” treatments. Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. We have developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.
Fil: Ortiz, Cristian Matias. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Vicente, Ariel Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description In the last years great interest has been devoted to the development of preservation treatments for packed foods. In this work, we developed and tested soy protein biodegradable films releasing the inhibitor of ethylene action 1-methylcyclopropene (1-MCP). Soy protein pads were prepared by casting from formulations containing different glycerol concentrations (20, 40 or 60% on protein basis) and pHs (2.0, 7.0 or 10.0). Their tensile strength, water content and ability to delay tomato ripening were determined. The best performing films (pH 7.0; 20% glycerol) were selected to further characterize the influence of the 1-MCP-releasing pads on tomato texture, color, sugars, acids, antioxidants and decay under different storage regimes. Results showed that soy protein 1-MCP-releasing pads delayed tomato softening and pectin solubilization, reduced decay and lycopene accumulation and could be useful for postharvest “in package” treatments. Industrial relevance: Controlling ethylene action is crucial to prevent over-ripening. In the last years the inhibitor of ethylene action 1-MCP was launched and since then its use in fruits and vegetables has rapidly expanded. We have developed and evaluated soybean protein pads intended to be used as 1-MCP releasers. When incorporated into tomato fruit packages, the pads delayed ripening without causing negative quality changes. Soy protein based releasers could be useful to perform postharvest treatment during transit or distribution.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9164
Ortiz, Cristian Matias; Mauri, Adriana Noemi; Vicente, Ariel Roberto; Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit; Elsevier; Innovative Food Science & Emerging Technologies; 20; 7-2013; 281-287
1466-8564
url http://hdl.handle.net/11336/9164
identifier_str_mv Ortiz, Cristian Matias; Mauri, Adriana Noemi; Vicente, Ariel Roberto; Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit; Elsevier; Innovative Food Science & Emerging Technologies; 20; 7-2013; 281-287
1466-8564
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2013.07.004
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1466856413001197
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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