Abstract
Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm−1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.
Highlights
The tomato (Lycopersicum esculentum) is a climacteric fruit with a relatively short postharvest life during which softening and textural changes occur
Superimposed fibers have been observed in chia mucilage and increase the complexity of the aggregates [15]; apparently, a similar behavior can be observed in the mucilage extracted from the parenchyma of Opuntia robusta
Differences in morphology between the mucilage extracted from the parenchymatous tissue and the mucilage extracted from the chlorenchymatous tissue were detected
Summary
The tomato (Lycopersicum esculentum) is a climacteric fruit with a relatively short postharvest life during which softening and textural changes occur. On the other hand during maturation, the weight loss of the tomato is increased by the moisture effect, solute movement, and water loss [2]. For this reason, diverse studies have been focusing on the control of tomato ripening through of the use of modified atmospheres, temperature and humidity control, hypobaric storage and edible coatings [3,4]. The application of edible coatings in tomatoes is a promising technology since these coatings can act as a vehicle for the incorporation of fungicides and antimicrobial agents [3,5], reduce the rate of color change, and inhibit ethylene production [6]; they can act as barriers to water loss and gas exchange, enable the controlled release of bioactive compounds, and enhance the antioxidant activity and total phenolic contents [7]
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