Data shows mean ± standard deviation. Letters refer to the significant difference between treatments for each factor (Tukey test P = 0.05)
Declarations
Acknowledgments
Authors thank the National Council of Humanities, Sciences and Technologies (CONAHCYT, Mexico) for all financial support and the scholarship awarded to Olga B. Álvarez-Pérez for her PhD studies at Universidad Autónoma de Coahuila, México.
Cristóbal N. Aguilar who is the Editorial Board Member of Exploration of Foods and Foodomics had no involvement in the decision-making or the review process of this manuscript. The other authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Informed consent to participate in the study was obtained from all participants.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting this manuscript’s conclusions will be made available to the authors without undue reservation to any qualified researcher.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
Bombelli EC, Wright ER. Tomato fruit quality conservation during post-harvest by application of potassium bicarbonate and its effect on Botrytis cinerea.Ciencia e Investigación Agraria. 2006;33:197–203. Spanish, English.
Zou J, Chen J, Tang N, Gao Y, Hong M, Wei W, et al. Transcriptome analysis of aroma volatile metabolism change in tomato (Solanum lycopersicum) fruit under different storage temperatures and 1-MCP treatment.Postharvest Biol Technol. 2018;135:57–67. [DOI]
Sirisomboon P, Tanaka M, Kojima T. Evaluation of tomato textural mechanical properties.J Food Eng. 2012;111:618–24. [DOI]
Feng Z, Wu G, Liu C, Li D, Jiang B, Zhang X. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning.Food Hydrocoll. 2018;79:179–88. [DOI]
Khalloufi S, Alexander M, Douglas Goff H, Corredig M. Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH.Food Res Int. 2008;41:964–72. [DOI]
Alvarez-Perez OB, Ventura-Sobrevilla JM, Torres-León C, Rojas-Molina R, Rodríguez-Herrera R, Aguilar-González MA, et al. Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax.Food Biosci. 2022;45:101505. [DOI]
AOAC. Association of official analytical chemists.JANCA. 1990;73.
Saucedo-Pompa S, Rojas-Molina R, Aguilera-Carbó AF, Saenz-Galindo A, de La Garza H, Jasso-Cantú D, et al. Edible film based on candelilla wax to improve the shelf life and quality of avocado.Food Res Int. 2009;42:511–5. [DOI]
Dere S, Gunes T, Sivac R. Spectrophotometric Determination of Chlorophyll - A, B and Total Carotenoid Contents of Some Algae Species Using Different Solvents.Tr J of Botany. 1998;22:13–7.
Javanmardi J, Kubota C. Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage.Postharvest Biol Technol. 2006;41:151–5. [DOI]
Batu A. Determination of acceptable firmness and colour values of tomatoes.J Food Eng. 2004;61:471–5. [DOI]
Ruelas-Chacon X, Contreras-Esquivel JC, Montañez J, Aguilera-Carbo AF, Reyes-Vega ML, Peralta-Rodriguez RD, et al. Guar gum as an edible coating for enhancing shelf-life and improving postharvest quality of roma tomato (Solanum lycopersicum L.).J Food Qual. 2017:8608304. [DOI]
Ali A, Maqbool M, Ramachandran S, Alderson PG. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit.Postharvest Biol Technol. 2010;58:42–7. [DOI]
Salas-Méndez EdJ, Vicente A, Pinheiro AC, Ballesteros LF, Silva P, Rodríguez-García R, et al. Application of edible nanolaminate coatings with antimicrobial extract of Flourensia cernua to extend the shelf-life of tomato (Solanum lycopersicum L.) fruit.Postharvest Biol Technol. 2019;150:19–27. [DOI]
Ghaouth AE, Ponnampalam R, Castaigne F, Arul J. Chitosan Coating to Extend the Storage Life of Tomatoes.HORTSCI. 1992;27:1016–8. [DOI]
Dávila-Aviña JEdJ, Villa-Rodríguez J, Cruz-Valenzuela R, Rodríguez-Armenta M, Espino-Díaz M, Ayala-Zavala JF, et al. Effect of edible coatings, storage time and maturity stage on overall quality of tomato fruits.Am J Agric Biol Sci. 2011;6:162–71.
Abebe Z, Tola YB, Mohammed A. Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits.Afr J Agric Res. 2017;12:550–65. [DOI]