Evaluation of the Storage Dynamics of Tomatoes Treated with a 7% Edible Coating Based on an L-Leucine-Derived Pseudoprotein (PP)
Загрузки
During the storage of agricultural products, one of the major challenges is the rapid deterioration of fruit quality attributes, which is associated with moisture loss, respiratory activity, and the degradation of cellular structures. In contemporary research, particular attention is given to biodegradable edible coatings that reduce the intensity of metabolic processes and extend the shelf life of produce
The aim of the present study was to evaluate the storage dynamics of tomatoes treated with a 7% edible coating based on a pseudoprotein (PP) derived from the α-amino acid L-leucine. The study was conducted under conditions selected through preliminary optimization, at a temperature of 16°C, relative humidity of 70 ± 5%, and a storage period of 27 days. The dynamics of weight loss, total soluble solids (°Brix), and crude fiber content were assessed.
The obtained results demonstrated that the PP coating significantly reduced weight loss, slowed the decline in total soluble sugars, and ensured a relatively stable retention of crude fiber content compared to the control samples. It was established that the 7% pseudoprotein-based coating effectively limits dehydration and metabolic processes, thereby contributing to the preservation of the commercial and structural quality of tomatoes.
Скачивания
Scientific-Research Center of Agriculture. Storage of Vegetables in Warehouse and Refrigeration Facilities. Tbilisi, Georgia; 2015. p. 1–12. Available from: http://www.moa.gov.ge
Momin MC, Jamir AR, Ankalagi N, Henny T, Devi OB. Edible coatings in fruits and vegetables: A brief review. The Pharma Innovation Journal. 2021;10(SP-7):71–78.
Moradinezhad F, Adiba A, Ranjbar A, Dorostkar M. Edible coatings to prolong the shelf life and improve the quality of subtropical fresh/fresh-cut fruits: A review. Horticulturae. 2025;11(6):577.
Yaashikaa PR, Kamalesh R, Kumar PS, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Research International. 2023;173:113366.
Yousefzade O, Katsarava R, Puiggalí J. Biomimetic hybrid systems for tissue engineering. Biomimetics. 2020;5:49.
Tsitlanadze G, Machaidze M, Kviria T, Djavakhishvili N, Chu CC, Katsarava R. Biodegradation of amino acid based poly(ester amide)s: In vitro weight loss and preliminary in vivo studies. Journal of Biomaterials Science, Polymer Edition. 2004;15(4):1–24.
Cheishvili S, Palavandishvili T, Beridze V, Kalandia A, Katsarava R. Optimization of tomato shelf life using a pseudoprotein-based edible coating. Bulletin of the Georgian National Academy of Sciences. 2026. Accepted for publication.
Cheishvili S, Palavandishvili T, Jibladze T, Beridze V, Kalandia A, Katsarava R. Factorial design and mathematical modeling of tomato postharvest storage with a pseudoprotein edible coating. In: Proceedings of the International Scientific Conference “Smart Solutions in Urban and Rural Resilience”; 2026 Apr 27–28; Kutaisi, Georgia. 2026.
Jibladze T, Palavandishvili T, Li Citra K, Cinquanta L, Katsarava R. Pseudoprotein-based edible coating for enhancing the shelf life of banana fruit. Bulletin of the Georgian National Academy of Sciences. 2024;18(2):80–86.
Jibladze T, Palavandishvili T, Katsarava R. Preservation of agricultural products using polymeric biomimetics: Mathematical design of the process. In: Chemistry – Achievements and Prospects. Proceedings of the International Scientific Conference Dedicated to the 90th Anniversary of Academician Givi Tsintsadze; 2023. p. 190–198. [in Georgian]
Danelia G, Palavandishvili T, Barateli N. Laboratory Practicum in Eco-Chemical Expertise of Food Products. Tbilisi, Georgia; 2011. [in Georgian]
Copyright (c) 2026 Georgian Scientists
Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial-NoDerivatives» («Атрибуция — Некоммерческое использование — Без производных произведений») 4.0 Всемирная.
