Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato.
Polymers (Basel). 2023 Feb 07; 15(4)P

Abstract

The effect of isonicotinic acid (INA) in a chitosan (CS)/polyvinyl alcohol (PVA) blend on ripening-dependent changes of preserved green tomatoes (Solanum lycopersicum L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations retarded firmness loss and delayed the pigmentation parameters i.e., lycopene (LYP), total carotenes (TCs), and titratable acidity (TA). The CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were able to delay the increase in malondialdehyde (MDA) and total polyphenol (TP) contents. Furthermore, the peroxidase (POD), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) activities of tomatoes coated with CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were lower than those in other treatments. Meanwhile, the CS/PVA blend had the highest TP content, as well as the highest PPO and PAL activities, at the late stage of maturation. The UV analysis showed that the CS/PVA/INA blend film is a promising UV-protective food packaging material. The pure CS, PVA, and INA formulations, as well as the CS/PVA, CS/PVA/INA 0.5 mM, and CS/PVA/INA 1.0 mM formulations, were characterized by infrared (FTIR). The three polymer formulations showed strong antifungal activity against Alternaria alternata and Botrytis cinerea.

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Authors+Show Affiliations

Taher MA

Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Elsherbiny EA

Plant Pathology Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36850109

Citation

Taher, Mohamed A., and Elsherbiny A. Elsherbiny. "Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol On Ripening-Dependent Changes of Green Stage Tomato." Polymers, vol. 15, no. 4, 2023.

Taher MA, Elsherbiny EA. Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato. Polymers (Basel). 2023;15(4).

Taher, M. A., & Elsherbiny, E. A. (2023). Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato. Polymers, 15(4). https://doi.org/10.3390/polym15040825

Taher MA, Elsherbiny EA. Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol On Ripening-Dependent Changes of Green Stage Tomato. Polymers (Basel). 2023 Feb 7;15(4) PubMed PMID: 36850109.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato. AU - Taher,Mohamed A, AU - Elsherbiny,Elsherbiny A, Y1 - 2023/02/07/ PY - 2022/12/19/received PY - 2023/01/24/revised PY - 2023/01/30/accepted PY - 2023/2/28/entrez PY - 2023/3/1/pubmed PY - 2023/3/1/medline KW - browning enzymes KW - chitosan KW - isonicotinic acid KW - pigmentation KW - shelf-life KW - tomato JF - Polymers JO - Polymers (Basel) VL - 15 IS - 4 N2 - The effect of isonicotinic acid (INA) in a chitosan (CS)/polyvinyl alcohol (PVA) blend on ripening-dependent changes of preserved green tomatoes (Solanum lycopersicum L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations retarded firmness loss and delayed the pigmentation parameters i.e., lycopene (LYP), total carotenes (TCs), and titratable acidity (TA). The CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were able to delay the increase in malondialdehyde (MDA) and total polyphenol (TP) contents. Furthermore, the peroxidase (POD), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) activities of tomatoes coated with CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were lower than those in other treatments. Meanwhile, the CS/PVA blend had the highest TP content, as well as the highest PPO and PAL activities, at the late stage of maturation. The UV analysis showed that the CS/PVA/INA blend film is a promising UV-protective food packaging material. The pure CS, PVA, and INA formulations, as well as the CS/PVA, CS/PVA/INA 0.5 mM, and CS/PVA/INA 1.0 mM formulations, were characterized by infrared (FTIR). The three polymer formulations showed strong antifungal activity against Alternaria alternata and Botrytis cinerea. SN - 2073-4360 UR - https://www.unboundmedicine.com/medline/citation/36850109/Impact_of_Isonicotinic_Acid_Blending_in_Chitosan/Polyvinyl_Alcohol_on_Ripening_Dependent_Changes_of_Green_Stage_Tomato_ DB - PRIME DP - Unbound Medicine ER -

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Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato.Polymers (Basel). 2023 Feb 07; 15(4)P