EDIBLE CORN-ZEIN FILM COATINGS TO EXTEND STORAGE LIFE OF TOMATOES

Tomatoes at the turning stage of maturity were coated with com-zein (C Z) protein film of 5 (0.20), 15 (0.61) and 66 mum (2.60 mil) thickness . O2 transmission rate at 0 % RH and 30C and CO2 transmission rate at 0 % RH and 21C of protein film were much lower than those of a typical shrink wrap film at 0 % RH and 23C. Whereas the water vapor transmiss ion rate of CZ film at 15C and 85 % RH was much higher than that of th e shrink wrap film at 37C and 100 % RH. Uncoated tomatoes took 6 days to turn red. A 6-day delay in ripening was observed with coatings of 5 and 15 mum thick without adverse effects. The 66 mum coating markedly delayed color development, while showing the greatest weight loss and alcohol fermentation due to anaerobic fermentation.