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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/9164
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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 Técnicas2025-09-29T10:09:31Zoai: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:34982025-09-29 10:09:31.417CONICET 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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1844613975393697792 |
score |
13.070432 |