ArticleFoods (Basel, Switzerland)2024
Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Cherry Tomato Shelf-Life: Kinetics and Microbiome Approach.Foods (Basel, Switzerland) · 2026Article
- Optimization of Nano-SiOFoods (Basel, Switzerland) · 2025Article
- Tannic Acid-Modified Sodium Caseinate Pickering Emulsion Coatings: Characterization, Enhanced Mechanical/Antibacterial Properties, and Application in Cherry Tomato Preservation.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
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Abstract
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2·- and H
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