The Effect of Cheese Mucilage, Carboxymethyl Cellulose and Carbendazim in Maintaining the Quality and Antioxidant Activity of Tomato Fruit During Storage.

Subject Areas : Sustainable production technologies

Mohaddese Kamrani mehni ¹ , Behnam Behrooznam ² , Abdolkarim Ejraei ³ , Kavoos Ayazpour ⁴

1 - PhD student, Department of Horticulture, Jahrom Branch, Islamic Azad University, Jahrom, Iran
2 - Assistant Professor, Department of Horticulture, Science and Research Branch, Islamic Azad University, Tehran
3 - Assistant Professor, Department of Horticulture, Agriculture collage, Islamic Azad University of Jahrom, Jahrom, Iran
4 - Assistant Professor, Department of Plant Pathology, Jahrom Branch, Islamic Azad University, Jahrom, Iran

Received: 2024-06-15 Accepted : 2024-09-20 Published : 2024-09-21

Keywords: Edible coating, tomato, texture firmness, phenol and flavonoid,

Abstract :

In order to investigate the effect of edible coatings on preserving the quality and antioxidant activity of tomato cultivar 4129 during storage, an experiment was conducted in the form of a completely randomized design in 4 replications, where each replication included 2 fruits. In this experiment, carboxymethyl cellulose at 3 levels (0.5, 0.75, 1% and control), mucilage cheese at 3 levels (0.5, 1 and 1.5 and control), treatment with carbendazim as the main factor first and Sampling time at 6 levels 0, 8, 16, 24, 32 and 40 days after transferring the fruits to cold storage were considered as secondary factors. The results showed that the lowest amount of fruit weight loss in carbendazim 1 treatment (3.5), the highest amount of organic acids on the first day of storage in Panerak mucilage treatment was 0.5 (167), the highest amount of soluble solids in 8 days of storage in mucilage treatment. Paneerak 1.5 (6.80 percent), the highest amount of fruit tissue firmness in 24 days of storage in mucilage treatment Paneerak 0.5 (2.900 kg/cm2), the highest amount of lycopene in 8 days of storage in carboxymethyl treatment 75 It was observed that it was 92.6% higher than the control. Also, the highest amount of flavonoid in 24 days of storage was observed in carboxymethyl treatment 1 (0.399 mg), which was 20% higher than the control, the highest amount of antioxidant activity in 8 days of storage in cheese mucilage treatment 1 (0.942) percent) was observed.

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