Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion

Zhang Juan; Zhang Shaoying; Yu Youwei; Ren Yinzhe

doi:doi:10.11648/j.ijnfs.20140302.24

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Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion

Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)

Received: 16 February 2014 Published: 20 March 2014

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Abstract

The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ijnfs.20140302.24
Page(s)	111-118
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Chitosan, Zinc Acetate, Cerium Acetate, Cherry Tomato, Preservation

References

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[4]	Wu H, Wang DF, Shi J, et al (2010) Effect of the Complex of Zinc(II) and Cerium(IV) with Chitosan on the Preservation Quality and Degradation of Organophosphorus Pesticides in Chinese Jujube (Zizyphus jujuba Mill. cv. Dongzao). J. Agric. Food Chem. 58, 5757–5762.
[5]	Feng W, Zheng XD, Chen JP et al (2008) Combination of cassia oil with magnesium sulphate for control of postharvest storage rots of cherry tomatoes Crop Protection 27(1):112-117
[6]	Yu YW, Zhang SY, Ren YZ, et al (2012) Jujube preservation using chitosan film with nano-silicon dioxide. J Food Eng 113: 408-414.
[7]	Zhao Y, Tu K, Su J, et al. (2009) Heat Treatment in Combination with Antagonistic Yeast Reduces Diseases and Elicits the Active Defense Responses in Harvested Cherry Tomato Fruit. J. Agric. Food Chem. 57: 7565-7570.
[8]	Yang ZF, Zheng YH, Cao SF (2009) Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit. J. Agric. Food Chem. 57: 176-181.
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[17]	Lin BF, Du YM, Liang XQ, et al (2011) Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature. Journal of Food Engineering 102: 94-99.

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APA Style

Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe. (2014). Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. International Journal of Nutrition and Food Sciences, 3(2), 111-118. https://doi.org/10.11648/j.ijnfs.20140302.24

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ACS Style

Zhang Juan; Zhang Shaoying; Yu Youwei; Ren Yinzhe. Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. Int. J. Nutr. Food Sci. 2014, 3(2), 111-118. doi: 10.11648/j.ijnfs.20140302.24

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AMA Style

Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe. Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. Int J Nutr Food Sci. 2014;3(2):111-118. doi: 10.11648/j.ijnfs.20140302.24

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@article{10.11648/j.ijnfs.20140302.24,
  author = {Zhang Juan and Zhang Shaoying and Yu Youwei and Ren Yinzhe},
  title = {Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {111-118},
  doi = {10.11648/j.ijnfs.20140302.24},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.24},
  abstract = {The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.},
 year = {2014}
}

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TY  - JOUR
T1  - Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
AU  - Zhang Juan
AU  - Zhang Shaoying
AU  - Yu Youwei
AU  - Ren Yinzhe
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.24
DO  - 10.11648/j.ijnfs.20140302.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 111
EP  - 118
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.24
AB  - The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.
VL  - 3
IS  - 2
ER  -

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Author Information

Zhang Juan

College of Engineering, Shanxi Normal University, Linfen, China
Zhang Shaoying

College of Engineering, Shanxi Normal University, Linfen, China
Yu Youwei

College of Engineering, Shanxi Normal University, Linfen, China
Ren Yinzhe

College of Chemistry and Materials, Shanxi Normal University, Linfen, China

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Plain Text BibTeX RIS

APA Style

Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe. (2014). Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. International Journal of Nutrition and Food Sciences, 3(2), 111-118. https://doi.org/10.11648/j.ijnfs.20140302.24

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ACS Style

Zhang Juan; Zhang Shaoying; Yu Youwei; Ren Yinzhe. Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. Int. J. Nutr. Food Sci. 2014, 3(2), 111-118. doi: 10.11648/j.ijnfs.20140302.24

Copy | Download

AMA Style

Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe. Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion. Int J Nutr Food Sci. 2014;3(2):111-118. doi: 10.11648/j.ijnfs.20140302.24

Copy | Download

@article{10.11648/j.ijnfs.20140302.24,
  author = {Zhang Juan and Zhang Shaoying and Yu Youwei and Ren Yinzhe},
  title = {Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {111-118},
  doi = {10.11648/j.ijnfs.20140302.24},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.24},
  abstract = {The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
AU  - Zhang Juan
AU  - Zhang Shaoying
AU  - Yu Youwei
AU  - Ren Yinzhe
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.24
DO  - 10.11648/j.ijnfs.20140302.24
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 111
EP  - 118
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.24
AB  - The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.
VL  - 3
IS  - 2
ER  -

Copy | Download