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Open AccessArticle

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

1
College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
2
Institute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou 310058, China
*
Author to whom correspondence should be addressed.
Academic Editor: Yangchao Luo
Molecules 2019, 24(24), 4552; https://doi.org/10.3390/molecules24244552
Received: 26 November 2019 / Revised: 8 December 2019 / Accepted: 10 December 2019 / Published: 12 December 2019
A novel nano-silicon oxides (SiOx)/chitosan complex film was prepared using ultrasonic assistant in the process of dissolving chitosan and silicon oxides (SiOx), and characterized by transmission electron microscopy. Its effect on quality preservation of tomatoes (Solanum lycopersicum L. cv. Zheza 205) was investigated under ambient temperature. The results revealed that the nano-SiOx/chitosan complex (NSCC) film retarded weight loss and softness, delayed the titratable acids and total soluble solids loss, and thus markedly extended shelf life of green tomatoes. The antimicrobial activity of tomatoes coated with NSCC film was also recorded higher compared to chitosan (Ch) films and control. In addition, the NSCC film-coated tomatoes prevent the increase of malondialdehyde content and total polyphenol content. Moreover, the peroxidase activity, phenylalanine ammonia-lyase activity, and polyphenoloxidase activity of tomatoes coated with NSCC film were found lower than that in other treatments. These data indicated that the beneficial effects of nano-SiOx/chitosan complex coating on postharvest quality were possibly associated with the lower rate of O2/CO2 transmission coefficient, limiting food-borne pathogenic bacterial growth, higher antioxidant activities, and also higher reactive oxygen species (ROS) scavenging and anti-browning activities of related enzymes in the tomatoes. Further, the results of the study could be used to successfully develop a novel nano-SiOx/chitosan complex film for improving the postharvested quality of tomatoes and thus effectively utilized by the food packaging industry. View Full-Text
Keywords: nano-SiOx/chitosan complex coating; green tomato; postharvest quality; microbial load; enzyme activities nano-SiOx/chitosan complex coating; green tomato; postharvest quality; microbial load; enzyme activities
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Zhu, Y.; Li, D.; Belwal, T.; Li, L.; Chen, H.; Xu, T.; Luo, Z. Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato. Molecules 2019, 24, 4552.

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