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Journal of Food Quality
Volume 2017, Article ID 8608304, 9 pages
https://doi.org/10.1155/2017/8608304
Research Article

Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

1Department of Food Research, Faculty of Chemistry, Universidad Autonoma de Coahuila, Blvd. V. Carranza, Colonia Republica Oriente, 25280 Saltillo, COAH, Mexico
2Department of Food Science and Technology, Universidad Autonoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, 25315 Saltillo, COAH, Mexico
3Department of Chemical Engineering, Faculty of Chemistry, Universidad Autonoma de Coahuila, Blvd. V. Carranza, Colonia Republica Oriente, 25280 Saltillo, COAH, Mexico
4Department of Polymerization Processes, Research Center for Applied Chemistry, Blvd. Enrique Reyna Hermosillo No. 140, 25253 Saltillo, COAH, Mexico
5Russell Research Center-ARS, Quality and Safety Assessment Research Unit USDA, 950 College Station Road, Athens, GA 30605, USA

Correspondence should be addressed to X. Ruelas-Chacon; moc.oohay@saleurx, J. C. Contreras-Esquivel; moc.liamtoh@sdoofetoyoc, M. L. Reyes-Vega; moc.oohay@02vrlm, and R. D. Peralta-Rodriguez; xm.ude.aqic@atlarep.ener

Received 3 January 2017; Revised 26 April 2017; Accepted 23 May 2017; Published 15 August 2017

Academic Editor: Maria J. Fabra

Copyright © 2017 X. Ruelas-Chacon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

X. Ruelas-Chacon, J. C. Contreras-Esquivel, J. Montañez, et al., “Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.),” Journal of Food Quality, vol. 2017, Article ID 8608304, 9 pages, 2017. https://doi.org/10.1155/2017/8608304.