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. 2023 Feb 7;15(4):825.
doi: 10.3390/polym15040825.

Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato

Mohamed A Taher  1 , Elsherbiny A Elsherbiny  2
Affiliations

Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato

Mohamed A Taher et al. Polymers (Basel). .

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.

Keywords: browning enzymes; chitosan; isonicotinic acid; pigmentation; shelf-life; tomato.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
UV spectra of CS/PVA and CS/PVA/INA 1.0 mM composites.
Figure 2
Figure 2
FTIR spectra of chitosan (CS), polyvinyl alcohol (PVA), isonicotinic acid (INA), and CS/PVA, and CS/PVA/INA 1.0 mM blends.
Figure 3
Figure 3
Scheme of the possible interactions linking chitosan (CS), polyvinyl alcohol (PVA), and isonicotinic acid (INA).
Figure 4
Figure 4
Effect of CS/PVA, CS/PVA/INA 0.5 mM, and CS/PVA/INA 1.0 mM composites on (A) mycelial growth inhibition (%) and (B) radial growth on PDA plates of Alternaria alternata and Botrytis cinerea. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05.
Figure 5
Figure 5
Effect of coating treatments on (A) firmness, (B) titratable acidity, (C) total carotenes, and (D) lycopene in tomato fruit during the shelf-life period. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05 for the same time point.
Figure 5
Figure 5
Effect of coating treatments on (A) firmness, (B) titratable acidity, (C) total carotenes, and (D) lycopene in tomato fruit during the shelf-life period. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05 for the same time point.
Figure 6
Figure 6
Impact of polymer coating treatments on (A) ascorbic acid, (B) total phenolic, and (C) malondialdehyde (MDA) levels in tomato fruit during the shelf-life period. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05 for the same time point.
Figure 7
Figure 7
Impact of polymer coating treatments on enzymes activity of (A) peroxidase (POD), (B) polyphenoloxidase (PPO), (C) phenylalanine ammonia-lyase (PAL), and (D) catalase (CAT) in tomato fruit during the shelf-life period. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05 for the same time point.
Figure 7
Figure 7
Impact of polymer coating treatments on enzymes activity of (A) peroxidase (POD), (B) polyphenoloxidase (PPO), (C) phenylalanine ammonia-lyase (PAL), and (D) catalase (CAT) in tomato fruit during the shelf-life period. Results represent the mean ± standard error (SE). Bars with different letters are significantly different according to Tukey’s HSD test at p < 0.05 for the same time point.
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