Quality evaluation of tomatoes coated by an advanced electrostatic spray coating system

A critical assessment was carried out to investigate the impact of electrostatic spray coatings as compared to dip coatings on tomatoes which were conducted at 30 ± 2 °C and 60% RH for a period of 30 days. In this paper, the impact of developed polysaccharide‐based coatings (alginate and cellulose c...

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Bibliographic Details
Published in:International journal of food science & technology 2023-12, Vol.58 (12), p.6351-6361
Main Authors: Mehta, Deepak, Sahu, Goutam, Patel, Manoj Kumar, Chauhan, Aarti, Agrahari, Vishal, Kumar, Anup, Nayak, Manoj Kumar, Matche, Rajeshwar
Format: Article
Language:English
Subjects:
Alginates
Alginic acid
Bioactive compounds
Cellulose
Coatings
Dip coatings
Flavors
Immersion coating
Polysaccharides
Protective coatings
Quality assessment
Shelf life
Spoilage
Spray coating
Sprays
Tomatoes
Weight loss
Weight reduction
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Summary:A critical assessment was carried out to investigate the impact of electrostatic spray coatings as compared to dip coatings on tomatoes which were conducted at 30 ± 2 °C and 60% RH for a period of 30 days. In this paper, the impact of developed polysaccharide‐based coatings (alginate and cellulose coatings with clove oil) and commercially available wax‐based coatings (VMW50+) was compared to that of uncoated tomatoes. The application of alginate‐ and cellulose‐based electrostatically charged sprays was found to significantly ( P  
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16743