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<p>In this study, fish skin gelatin/guava leaf extract (30/70% ratio), previously developed by a team, was used for tomato storage in an immersion solution containing dandelion polysaccharides (DP) at concentrations of 0, 0.5, 1.0, and 2%. The changes in the physicochemical properties were investigated, including firmness, weight loss, and color appearance, as well as bioactive substances (pectin enzymes [PG and PME]), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid, and lycopene content for 28&#xa0;days (d) storage period at 25&#xa0;°C to find a satisfactory treatment for tomatoes. This study indicated that the 1 and 2% DP prolonged the shelf-life of tomatoes for 28 d and was effective in delaying deterioration due to metabolic reactions after ripening during storage. In addition, the decline in all indicators was retarded by 7–14 d in the DP-treated groups (0.5, 1.0, and 2%) compared to that in the control group (0%). A combination of fish skin gelatin/guava leaf extract, along with DP treatment, may prolong the degradation of quality-related physicochemical properties. Simultaneously, it facilitates the preservation of tomatoes with a suitable shelf-life and aids in preserving their marketability and acceptance.</p> Graphical Abstract <p></p>

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Application of gelatin and guava leaf extract-dandelion polysaccharide immersion solution on the physicochemical properties of tomato fruit during storage

  • 期刊论文

  • 发表日期：

    2026年3月21日

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  • Ping-Hsiu Huang,
  • Yung-Jia Chan,
  • Shu-Ju Chen,
  • Wen-Chien Lu,
  • Zeng-Chin Liang,
  • Po-Hsien Li

摘要

In this study, fish skin gelatin/guava leaf extract (30/70% ratio), previously developed by a team, was used for tomato storage in an immersion solution containing dandelion polysaccharides (DP) at concentrations of 0, 0.5, 1.0, and 2%. The changes in the physicochemical properties were investigated, including firmness, weight loss, and color appearance, as well as bioactive substances (pectin enzymes [PG and PME]), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid, and lycopene content for 28 days (d) storage period at 25 °C to find a satisfactory treatment for tomatoes. This study indicated that the 1 and 2% DP prolonged the shelf-life of tomatoes for 28 d and was effective in delaying deterioration due to metabolic reactions after ripening during storage. In addition, the decline in all indicators was retarded by 7–14 d in the DP-treated groups (0.5, 1.0, and 2%) compared to that in the control group (0%). A combination of fish skin gelatin/guava leaf extract, along with DP treatment, may prolong the degradation of quality-related physicochemical properties. Simultaneously, it facilitates the preservation of tomatoes with a suitable shelf-life and aids in preserving their marketability and acceptance.

Graphical Abstract