International Journal of Nutrition and Food Sciences

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Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion

Received: Feb. 16, 2014    Accepted:     Published: Mar. 20, 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.

DOI 10.11648/j.ijnfs.20140302.24
Published in International Journal of Nutrition and Food Sciences ( Volume 3, Issue 2, March 2014 )
Page(s) 111-118
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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), 2024. Published by Science Publishing Group

Keywords

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

References
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[2] Amarakoon D, Thavarajah D, McPhee K, et al (2012) Iron-, zinc-, and magnesium-rich field peas (Pisum sativum L.) with naturally low phytic acid: A potential food-based solution to global micronutrient malnutrition.Journal of Food Composition and Analysis, 27( 1): 8-13.
[3] Cao R, Zhou Q (2007) Advances in cellular toxicological effects of rare earths. Chinese Journal of Eco-Agriculture 15(4):180-184.
[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.
[9] Garcı´a NAT, Iribarne C, Palma F, et al. (2007) Inhibition of the catalase activity from Phaseolus vulgaris and Medicago sativa by sodium chloride. Plant Physiology and Biochemistry 45: 535-541.
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[13] Wang KJ, Wen HR, Liu F (2006) Syntheses and Spectral Characterization of Low-Molecular-Weight chitosan-Ce (Ⅲ) Complexes. Spectroscopy and Spectral Analysis 26(7): 1277-1280.
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[15] Song R, He LH, Xue R, et al (2008) Effect of zn2+ on the structure and properties of chitosan films. Acta Polymerica Sinica 52(4):355-360.
[16] Qiao J , Ma Y, Guo YM, et al (2002) Synthetic process of cerium acetate and rare earth acetate. Journal of the Chinese rare earth society 20(Spec.):143-148
[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://download.sciencepg.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
  • College of Engineering, Shanxi Normal University, Linfen, China

  • College of Engineering, Shanxi Normal University, Linfen, China

  • College of Engineering, Shanxi Normal University, Linfen, China; College of Chemistry and Materials, Shanxi Normal University, Linfen, China

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

  • Section