EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES

Tomatoes at the turning stage of maturity were coated with corn-zein (CZ) protein film of 5 (0.20), 15 (0.61) and 66 pm (2.60 mil) thickness. 0, transmission rate at 0% RH and 30C and CO, transmission rate at 0% RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0% RH and 23C. Whereas the water vapor transmission rate of CZfilm at 15C and 85 % RH was much higher than that of the shrink wrap film at 37C and 100% RH. Uncoated tomatoes took 6 days to turn red. A 6-day delay in ripening was observed with coatings of 5 and 15 pn thick without adverse effects. The 66 pm coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.

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