A perishable treasure in Mexico: tomato, technologies to prolong its shelf- life
DOI:
https://doi.org/10.33064/iycuaa2012544087Keywords:
tomato, postharvest losses, edible coatings, preservation, qualityAbstract
Despite being one of the most consumed fruits worldwide, and one of the most important products in countries like Mexico, tomato fruit still presents huge postharvest losses. Through the years, there have been multiple techniques used for its preservation, from low temperatures and chemical substances, to modified atmospheres achieved with modified atmosphere packaging (MAP), or with the application of edible coatings made from several compounds (lipids, polysaccharides and proteins) that prolong the shelf life of tomato. Composite edible coatings, added with antioxidant agents, are among the most promising techniques. Nevertheless, more research efforts are needed to obtain a method that could solve the tomato loss issues and contribute to the economic improvement of developing countries that produce and commercialize them.
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Copyright (c) 2012 Judith Ruiz Martínez, António A. Vicente, Julio César Montañéz Saenz, Raúl Rodríguez Herrera, Cristóbal Noé Aguilar González
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