01646naa a2200205 a 450000100080000000500110000800800410001902400440006010000250010424501120012926000090024152010110025065000200126170000160128170000200129770000250131770000170134270000170135977300640137621282572020-12-16       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.147602DOI1 aQUADROS, C. da C. de  aEffect of the edible coating with protein hydrolysate on cherry tomatoes shelf life.h[electronic resource]  c2020  aAlternatives to increase fruit shelf life without the addition of synthetic preserva-tives, such as the use of edible coatings incorporated with bioactive compounds, should be explored. This study evaluated the effects of edible coating with fish pro-tein hydrolysate on the quality and shelf life of cherry tomatoes. The cherry tomatoes were divided into four treatments: Control; coated with glycerol (5%; w/v); coated with glycerol (5%; w/v) and added with protein hydrolysate (1%; w/v) and coated with glycerol (5%; w/v) and added with protein hydrolysate (2%; w/v). The coated or uncoated cherry tomatoes were evaluated at 0, 7, 14, 21, and 45 days of chilled or room temperature storage for color, weight loss, firmness, soluble solids, pH, and molds and yeasts. The microbiological data suggested the edible coating with protein hydrolysate has bioactivity because inhibited the proliferation of molds and yeasts. However, in the other analyses showed no superior shelf life compared to the control.  aFood technology1 aLIMA, K. O.1 aBUENO, C. H. L.1 aFOGACA, F. H. dos S.1 aROCHA, M. da1 aPRENTICE, C.  tJournal Of Food Process Preservation, e14760, 2020. p. 1-9.