© The Authors, 2026, Published by the Universidad del Zulia*Corresponding author:nloyola@ucm.cl
Keywords:
Sensory attributes
Climacteric
Nutritional content
Postcosecha de tomates cherry (Lycopercicum esculentum, Mill) en atmosfera modi.cada con
aplicación de sucralosa e Instantgum BB®
Post-harvest cherry tomatoes (Lycopersicum esculentum, Mill) under modified atmosphere
packaging with application of sucralose and Instantgum BB®
Pós-colheita em tomates-cereja (Lycopercicum esculentum,
Mill) na atmosfera modicada com
aplicação de sucralose e Instantgum BB®
Nelson Loyola López
1*
Carlos Acuña Carrasco
1
Mariela Arriola Herrera
2
Daniel Muñoz Acevedo
2
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v43.n2.XI
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Departamento de Ciencias Agrarias. Facultad de Ciencias
Agrarias y Forestales, Escuela de Agronomía. Universidad
Católica del Maule, Curicó, Chile.
2
Facultad de Filosofía y Humanidades. Universidad de Chile.
Santiago, Chile.
Received: 28-02-2026
Accepted: 29-04-2026
Published: 26-05-2026
Abstract
Cherry tomatoes (Lycopercicum esculentum, Mill.) were
immersed in 1.5 % or 3 % sucralose solutions with 0.5 %
Instantgum BB®, and stored under modied atmosphere conditions
(11.9 °C and 73 % RH) in selectively permeable bags with CO₂
injection (450 mbar). Sensory attributes, nutritional parameters,
and microbiological quality were assessed at 20 and 35 days. The
treatments were as follows: T
0
: no sucralose, no CO₂; T
1
: CO₂ only;
T
2
: 1.5 % sucralose + 0.5 % Instantgum BB®, no CO₂; T
3
: 1.5 %
sucralose + 0.5 % Instantgum BB®, with CO₂; T
4
: 3 % sucralose
+ 0.5 % Instantgum BB®, no CO₂; T
5
: 3 % sucralose + 0.5 %
Instantgum BB®, with CO₂. Thirteen panelists evaluated aroma,
color, avor, texture, appearance, and overall acceptability. The
following were measured: vitamin C (mg.100 g⁻¹), total sugars (%),
water content (%), titratable acidity (%), pH ([H⁺]), soluble solids
(°Brix), and total coliform counts (CFU.g⁻¹). The experimental
design was a randomized block design with 95 % condence (p <
0.05). Results were analyzed using ANOVA. The combination of
sucralose, Instantgum BB®, and CO₂ did not alter the nutritional
status of the cherry tomatoes. Microbiological analysis showed
counts <10 CFU.g⁻¹, within the limits established by the Chilean
Food Sanitary Regulation. The cherry tomatoes showed no
dierences in appearance, with a score of 7 (“like moderately”). At
20 days, samples without CO₂ showed higher panelist acceptance
(score 8: “like very much”) compared to those with CO₂ injection.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329 April-June ISSN 2477-9407.
2-6 |
Resumen
Tomates cherry (Lycopercicum esculentum, Mill.) fueron
sumergidos en concentraciones de 1,5 % ó 3 % de sucralosa, con
0,5 % de Instantgum BB®, almacenados en atmósfera modicada:
11,9 °C y 73 % HR, en bolsas de permeabilidad selectiva, con
inyección de CO
2
(450 mbar), midiendo atributos sensoriales,
parámetros nutricionales y microbiológicos a los 20 y 35 días. Los
tratamientos fueron: T
0
: sin sucralosa, sin CO
2
; T
1
: solo CO
2
; T
2
: 1,5
% de sucralosa + 0,5 % de Instantgum BBb®, sin CO
2
; T
3
: 1,5 % de
sucralosa + 0,5 % de Instantgum BB®, con CO
2
; T
4
: 3 % de sucralosa
+ 0,5 % de Instantgum BB®, sin CO
2
; T
5
: 3 % de sucralosa + 0,5
% de Instantgum BB®, con CO
2
. Trece panelistas evaluaron: aroma,
color, sabor, textura, apariencia y aceptabilidad. Se midió: vitamina
C (mg.100 g
-1
), azucares totales (%), agua (%); acidez titulable (%),
pH ([H]
+
), sólidos solubles (°Brix) y recuentos de coliformes totales
(UFC.g
-1
). El diseño experimental fue un bloque al azar, con 95 % de
conanza (p<0,05). Los resultados fueron evaluados con ANDEVA.
La sucralosa con Instantgum BB® y CO
2
, no alteraron el estado
nutricional de los tomates cherry. El análisis microbiológico fue <10
UFC.g
-1
, según rango del Reglamento Sanitario de los Alimentos de
Chile. Los tomates cherry no exhibieron diferencias en apariencia con
valoración de 7, ("me gusta moderadamente"). A los 20 días, sin CO
2
,
presentaron mayor aceptación de panelistas (8: "me gusta mucho")
versus sin inyección de CO
2
.
Palabras clave: atributos sensoriales, climaterio, contenido
nutricional.
Resumo
Tomates-cereja (Lycopercicum esculentum Mill.) foram imersos
em soluções de sucralose a 1,5 % ou 3 % com 0,5 % de Instantgum
BB®, armazenados em atmosfera modicada (11,9 °C e 73 % UR) em
sacos seletivamente permeáveis com injeção de CO
2
(450 mbar), e os
atributos sensoriais, parâmetros nutricionais e microbiológicos foram
medidos aos 20 e 35 dias. Os tratamentos foram: T
0
: sem sucralose,
sem CO
2
; T
1
: apenas CO
2
; T
2
: 1,5 % de sucralose + 0,5 % de Instantgum
BB®, sem CO
2
; T
3
: 1,5 % de sucralose + 0,5 % de Instantgum BB®,
com CO
2
; T
4
: 3 % de sucralose + 0,5 % de Instantgum BB®, sem
CO
2
; T
5
: 3 % de sucralose + 0,5 % de Instantgum BB®, com CO
2
.
Treze provadores avaliaram aroma, cor, sabor, textura, aparência e
aceitabilidade. Foram mensurados: vitamina C (mg.100 g
-1
), açúcares
totais (%), água (%), acidez titulável (%), pH ([H]+), sólidos solúveis
(°Brix) e contagem total de coliformes (UFC.g
-1
). O delineamento
experimental foi em blocos casualizados com nível de conança de
95 % (p < 0,05). Os resultados foram avaliados por meio de ANOVA.
A sucralose com Instantgum BB® e CO
2
não alterou o estado
nutricional dos tomates-cereja. A análise microbiológica apresentou
<10 UFC.g
-1
, de acordo com os limites estabelecidos pela Vigilância
Sanitária de Alimentos do Chile. Os tomates-cereja não apresentaram
diferenças na aparência, com nota 7, (“gostei moderadamente”). Aos
20 dias, sem a injeção de CO
2
, apresentaram maior aceitação pelos
provadores (8: "gostei muito") em comparação com os tomates sem
injeção de CO
2
.
Palavras-chave: atributos sensoriais, climatério, conteúdo
nutricional.
Introduction
The main destination for this vegetable like tomato cv. Regy
(Lycopercicum esculentum Mill.) is the domestic market (Odepa,
2015). Exports do not exceed 1 % of production, with the main
destinations being Argentina, Uruguay, and the United Kingdom
(Odepa, 2015, 2016).
The tomato is a climacteric fruit (Velásquez et al., 2024);
although dierent techniques have been implemented to prolong its
postharvest life, it continues to present losses, leading to the joint use
of dierent technologies. Edible lms (EF) and coatings (EC) have
shown an improvement in the sensory and nutritional quality of fruit
and vegetable products (Abbas et al., 2024).
Actually, the losses observed during fruit transport and storage are
the main causes aecting sensory attributes and nutritional content,
shortening tomato quality during postharvest.
The hypothesis proposed that active modied atmosphere
packaging during postharvest, combined with the application
of sucralose and Instantgum BB® on cherry tomatoes cv. Regy
(Lycopersicon esculentum Mill.), improves sensory quality and safety
while preserving nutritional content.
Accordingly, the objective was to evaluate the eect of sucralose
and Instantgum BB® on sensory attributes, total coliform presence,
and nutritional quality, including vitamin C, total sugars, moisture
content, and physicochemical parameters (pH, acidity, and soluble
solids), in cherry tomatoes stored under active modied atmosphere
conditions.
Materials and methods
Study area
The trial was carried out at the Catholic University of Maule
(UCM), San Isidro Campus, Los Niches, Curicó Commune, Maule
Region (35°02’ SL; 71°19’ WL, altitude XX m.a.s.l.), where the
laboratory analyses were also performed. The Cherry tomatoes cv.
Regy, produced through conventional greenhouse management, were
acquired in the commune of Limache, Valparaíso Region.
The climate of the area is warm temperate with a prolonged dry
season and abundant cloudiness in the dry season; with average
precipitation and temperatures of 462 mm and 14.4 °C, respectively
(Uribe et al., 2012). The soil described by CIREN (1997) belongs to
the Lo Vásquez series, corresponding to “sandy clay loam”. Loam
supercially, moderately deep, and with good drainage.
Material and methods
Flow diagram with the essay realized with cherry tomatoes
(Figure 1).
Application of treatments
Two replications were performed for each treatment, with fruits
analyzed at 20 and 35 days of storage (Table 1).
Sensory evaluation
Cherry tomatoes were chosen at random from each of the respective
treatments and after 7 days at room temperature (≈20 °C). Thirteen semi-
trained panelists participated, evaluating the perception of attributes:
aroma, color, avor, and texture, using unstructured and structured
sensory evaluation cards (Stone and Sidel, 2004: Wittig, 2001).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Loyola et al. Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329
3-6 |
Raw Material
Selection
Transportation
Washing
Drying
Treatment
Application
Immersion in Sucralose
Instantgum BB®
Drying
Gas Injection and
Packaging
Modified Atmosphere Storage
(11.9 °C; 73 % RH)
T
4
3 % Sucralose + Instantgum BB®
T
5
3 % Sucralose + Instantgum BB® + CO₂
Treatments:
Evaluation: Day 20 and Day 35 + 7 days at ≈20 °C (Shelf-life simulation)
T
0
Control; T
1
CO₂ ; T
2
1.5 % Sucralose + Instantgum BB®
T
3
1.5 % Sucralose + Instantgum BB® + CO₂
Figure 1. Lateral ow diagram to cherry tomatoes (Lycopersion
esculentum Mill.) c.v. Regy, treated with sucralose,
Instantgum BB®, and CO₂ under modied atmosphere
storage with San Jorge Packaging S.A. selective
permeability bags, in Los Niches, Curricó Commune,
Maule Region, Chile.
Table 1. Applied concentrations of sucralose with Instant gum
BB®, vacuum, and CO
2
. to cherry tomatoes (Lycopersion
esculentum Mill.) c.v. Regy, in Los Niches, Curricó
Commune, Maule Region, Chile.
Treatments
Sucralose
concentration
(%)
Instantgum BB®
Concentration
(%)
Vaccum
(mbar)
CO
2
concentration
(mbar)
T
0
0 0 400 -----
T
1
0 0 450 450
T
2
Solution at
1.5
0.5 400 -----
T
3
Solution at
1.5
0.5 450 450
T
4
Solution at 3 0.5 400 -----
T
5
Solution at 3 0.5 450 450
Nutritional analysis
L-ascorbic acid content (Vitamin C)
The determination of vitamin C was performed by titration of 2,6
Dichlorophenolindophenol (DFI) (AOAC 967.21, 2023).
Total sugars
The determination of total sugars (%) was according to the Lane
and Eynon volumetric method, approved by AOAC 923.09 (2023);
however, sample clarication was modied and performed with
activated carbon (Soto, 2007).
Water content
The sliced sample for each treatment and replication was placed
in the oven (Binder, model FD115) at 65 °C for 35 hours (Petruzzi et
al., 2005), with the dierence between wet and dry weight providing
the moisture content of the cherry tomato.
Chemical parameters
pH
The pH was determined using a calibrated pH-meter (Hamna
HI8424, made in Rhode Island, EE.UU.) utilized 30 mL of tomato
juice obtained with a juice extractor (model Thomas TH-2660i,
China); ltered with muslin.
Titratable acidity
Acidity was determined using the ocial method AOAC 942.15
(2023).
Soluble solids
The determination of soluble solids was performed according
to method AOAC 932.12 (2023), using a refractometer (Milwaukee
MA871, Szeged, Hungary) (0 to 85 °Brix).
Safety analysis
The presence of total coliforms was evaluated through a
microbiological analysis performed by Quality Lab C.A., according
to the Food Sanitary Regulations (Ministerio de Salud de Chile,
2021).
Experimental design and statistical analysis
Treatments T
0
, T
1
, T
2
, T
3
, T
4
, and T
5
were carried out with two
replications each, where the experimental unit consisted of 11 Cherry
tomatoes cv. Regy in selective permeability bags adjusted to 2000
mL each, which were stored in a cool environment. Experimental
measurements for the trial were taken at 20 and 35 days of storage.
Sensory evaluations were performed with 7 days at room temperature
(≈ 20 °C), additional to the 20 and 35 days of storage. A randomized
block experimental design was used with 95 % condence (p ≤ 0.05).
Analysis of variance (ANOVA) was carried out using the statistical
software InfoStat, in addition to evaluating signicance through
Tukey and Kruskal-Wallis tests, for parametric and non-parametric
values, respectively. The Shapiro-Wilk test was used for normality
assessment.
Results and discussion
Panelists reported the highest aroma acceptance in the treatment
containing 1.5% sucralose, Instantgum BB®, and 450 mbar CO₂
(T
3
), whereas the lowest aroma scores were associated with tomatoes
lacking both sucralose and Instantgum BB®, despite being subjected
to the same CO₂ level (450 mbar; T
1
). Aroma perception was not
signicantly aected by storage duration (20 vs. 35 days) or CO₂
application, as no statistical dierences were observed among
treatments for these factors.
Fernández Váldez et al
. (2015) suggest that the use of edible
coatings (EC) enhances the release and perception of volatile
compounds, an eect that is further intensied by oral processing,
particularly through mastication and saliva–matrix interactions. This
mechanism may explain the higher sensory acceptance observed
among panelists (Table 2 and 3).
Color
Higher color intensity was observed in tomatoes stored for 20
days without CO₂ (T
0
and T
2
), with a mean score of 7.08 on the 13
cm scale. In contrast, fruit stored under 450 mbar CO₂ for 35 days
exhibited lower color intensity (mean: 4.57). These dierences
indicate that both storage time and CO₂ signicantly inuence color
development, likely due to delayed accumulation of carotenoids such
as lycopene and β-carotene under modied atmosphere conditions
(López Valenzuela et al., 2011).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329 April-June ISSN 2477-9407.
4-6 |
Table 2. Treatment means and storage period (days) for aroma,
color, avor, and texture attributes, obtained through
sensory analysis of cherry tomatoes (Lycopersion
esculentum Mill.) c.v. Regy, in Los Niches, Curricó
Commune, Maule Region, Chile.
Treatment Storage Aroma Color Flavor Texture
T
0
20 5.1 de 6.4 cd 5.0 a 2.5 a
35 4.9 cde 6.5 d 4.6 a 4.1 bcd
T
1
20 3.2 a 7.8 e 7.0 bcd 2.8 ab
35 3.9 abc 3.8 a 4.6 a 3.8 abcd
T
2
20 5.4 ef 8.5 e 7.3 cd 3.5 abc
35 3.7 ab 5.6 bc 5.5 abc 4.5 cd
T
3
20 5.5 ef 4.6 ab 5.4 ab 4.4 bcd
35 6.0 f 4.5 ab 8.1 d 6.4 e
T
4
20 4.4 bcd 6.4 cd 4.6 a 3.9 abcd
35 4.9 cde 5.5 bcd 8.2 d 5.4 de
T
5
20 4.6 bcd 6.2 cd 6.1 abc 5.3 de
35 4.6 bcd 5.4 bc 6.4 abcd 4.3 bcd
Means with dierent letters indicate signicant dierences (p<0.05).
Table 3. Treatment means and storage period (days) for
appearance and acceptability attributes, obtained
through sensory analysis.
Treatment Storage Appearance Acceptability
T
0
20 7.1 6.9 c
35 7.1 7.1 c
T
1
20 6.8 5.9 ab
35 7.1 6.3 bc
T
2
20 7.0 6.9 c
35 7.6 6.9 c
T
3
20 7.2 6.5 bc
35 6.8 5.1 a
T
4
20 7.0 6.9 c
35 7.4 5.4 ab
T
5
20 7.2 6.7 c
35 7.7 6.6 c
Mean
7.2 6.4
Verbal-numerical
scale
7 6
Means with dierent letters indicate signicant dierences (p<0.05).
Flavor
Greater bitterness was detected in treatments combining sucralose
and Instantgum BB®, particularly under 450 mbar CO₂ (T
3
) and in
the absence of CO₂ at higher sucralose concentration (T
4
). Flavor
perception is closely associated with the balance between sugars and
titratable acidity, as well as the contribution of volatile compounds to
overall sensory expression (Zhang et al., 2024).
Texture
Tomatoes without sucralose addition (T
0
and T
1
) showed the
highest turgidity, whereas treatments containing sucralose and
Instantgum BB® (T
2
–T
5
) were associated with reduced rmness.
Panelists consistently perceived these treatments as more accid. This
eect may be related to the barrier properties of polysaccharide-based
edible coatings, which modify gas exchange and, together with CO₂
exposure, can negatively impact tissue rmness (Fernández Váldez
et al., 2015).
Appearance
No signicant dierences in overall appearance were detected
(Kruskal–Wallis test), with panelists rating samples around “like
moderately” on the hedonic scale. Despite this, previous studies
suggest that elevated CO₂ may help preserve visual attributes such
as color and rmness over extended storage periods (Gómez and
Camelo, 2002).
Acceptability
Signicant dierences in overall acceptability were observed
among treatments (p = 0.0001). The highest acceptability was
recorded in tomatoes without CO₂ injection, whereas the lowest scores
corresponded to treatment T
3
(1.5 % sucralose + 0.5 % Instantgum
BB® under 450 mbar CO₂) after 35 days of storage (Table 3). On the
verbal–numerical scale, the most accepted samples reached a score of
7 (“like moderately”), while the least accepted were rated at 6 (“like
slightly”).
Although CO₂ application contributed positively to attributes
such as color and rmness, this did not translate into improved overall
acceptability. In particular, avor perception in treatment T
3
was not
enhanced by the modied atmosphere or CO₂ injection, consistent
with ndings reported by Gómez and Camelo (2002).
Nutritional and chemical analyses
Vitamin C
Statistical analysis revealed no signicant eects of the interaction
between sucralose concentrations, Instantgum BB®
, CO₂ injection,
and storage time on ascorbic acid content (data not shown). However,
mean vitamin C levels across treatments decreased over storage,
reaching 2.37 mg.100 g⁻¹ at 20 days and 1.88 mg.100 g⁻¹ at 35 days.
These values correspond to 17.3 % and 13.7 %, respectively, of the
average ascorbic acid content in fresh tomatoes (13.7 mg.100 g⁻¹)
reported by USDA (2017).
According to Xueon et al. (2025), low storage temperatures (4 °C
and 14 °C) are eective in preserving tomato appearance and total
soluble solids (TSS). Moreover, storage at 4 °C signicantly delays
the degradation of ascorbic acid, thereby contributing to improved
nutritional retention.
Total sugars
Total sugar content in cherry tomatoes exhibited a normal
distribution, with no signicant dierences among treatments (p =
0.3432), averaging 1.3 g.100 g⁻¹. USDA (2017) reports an average
total sugar concentration of 2.63 g.100 g⁻¹ in ripe tomatoes, which
is higher than the values observed in this study. This discrepancy
may be attributed to genotypic variability, as sugar accumulation is
strongly dependent on cultivar.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Loyola et al. Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329
5-6 |
Water content
The moisture percentages obtained in the analyses showed that
there were no signicant dierences (p = 0.6180) between treatments,
nor inuence of CO
2
or the sucralose mixture with Instantgum BB®
applied. The mean obtained was 93.39 % water stored at 11.9 °C
and 73 % RH. The results obtained are similar to those described by
USDA (2017), which indicates means for green and red ripe tomatoes
of: 93 and 94.5 %, respectively. For instance, comprehensive quality
assessments conducted by Li
et al. (2025) and Zhang et al. (2023)
conrm that both standard and cherry tomatoes retain moisture levels
within this range, reecting their high cellular water fraction and low
dry matter content. Similar values have also been reported for cherry
tomato cultivars stored under controlled conditions, supporting
the characterization of tomato as a high-moisture commodity
and validating the observed results within the context of current
postharvest quality literature pH.
pH
The hydrogen ion concentration (pH) present in the analyzed
cherry tomatoes did not present signicant dierences between
treatments (p = 0.2936), as a response to the presence or absence of
sucralose with Instantgum BB®, CO
2
, or variation in storage time.
The mean pH obtained for the 6 treatments was 4.3; similar to those
recorded by Monge Pérez (2015) in 60 tomato genotypes grown
under greenhouse conditions (3.52 to 4.82).
Titratable acidity
Tomatoes with application of sucralose and Instantgum BB®,
injection of 450 mbar of CO
2
, and a storage time of 35 days; presented
a citric acidity higher than those without sucralose and Instantgum
BB®, without CO
2
, and with 20 days of storage. Cherry tomatoes
without sucralose and Instantgum BB® (T
0
and T
1
) presented a lower
percentage of acidity in relation to those with 1.5 and 3 % sucralose
and Instantgum BB®. The acidity range for the trial was from 0.35
to 0.50; regardless of the treatment and storage period; similar to that
described by San Martín-Hernández et al. (2012), who recorded a
mean TA of 0.61 for tomatoes cv. Caimán.
Soluble solids
The data obtained in the measurement of soluble solids presented
a non-parametric distribution, therefore the signicance of the results
was evaluated with the Kruskal-Wallis test. Said test showed that
there were no signicant dierences (p = 0.6441) between the TSS
of the tomatoes, obtaining a mean of 5.1 °Brix in the trial. Recent
studies indicate that the application of starch-based edible coatings,
in combination with storage duration, does not inhibit changes
in sugar concentration in tomatoes but rather moderates the rate
at which total soluble solids (TSS) increase during postharvest
storage. Experimental evidence reported by Garnida
et al. (2022)
and Wibowo
et al. (2023) shows that coated tomatoes exhibit a
gradual rise in °Brix values associated with normal ripening, while
dierences among treatments are often limited or not statistically
signicant. Similarly, Tchouala-Tazo et al. (2023) demonstrated that
starch-based formulations delay ripening kinetics without producing
marked alterations in TSS compared to uncoated fruits. More recent
ndings by Yadav
et al. (2024) further conrm that starch-based
edible coatings act as semi-permeable barriers that reduce respiratory
activity and slow soluble sugar accumulation, thereby modulating
metabolic changes rather than fully stabilizing sugar concentration
during storage.
Safety analysis
The total coliform count analyses performed on cherry tomatoes
cv. Regy indicated that all treatments equally presented <10 CFU.g
-1
.
This value is within the parameters described in Arts. 171, 172, and
173 for “Fresh Fruits and Vegetables” of the Food Sanitary Regulations
(R.S.A.) (Ministerio de Salud de Chile, 2021). Recent studies conrm
that Escherichia coli and Salmonella spp., continue to be used as key
indicator microorganisms for assessing the microbiological quality
and potential health risks of fresh vegetables, including tomatoes.
Empirical evidence from Mexico shows that these indicators are
routinely detected in produce and associated production environments,
particularly irrigation water and agricultural soil, highlighting their
relevance for food safety evaluation (Gutiérrez-Ibáñez et al., 2022).
Importantly, these studies emphasize that microbial counts may
remain within regulatory limits while still posing potential sanitary
concerns, especially when fecal indicators such as E. coli are
present. Comprehensive reviews further indicate that the consistent
implementation of Good Agricultural Practices across the production
and handling chain is essential to minimize microbial contamination
in fruits and vegetables (Beltrán-Palacios et al., 2023). Although
postharvest control strategies can contribute to limiting microbial
proliferation, current evidence indicates that their eectiveness is
highly dependent on storage and handling conditions, reinforcing the
need for preventive measures throughout the food supply chain.
Conclusions
Sucralose with Instantgum BB® applied as an edible coating
on cherry tomatoes showed improvements in some sensory aspects,
did not exhibit signicant dierences in safety assessment, and
maintained the nutritional properties of the tomatoes; therefore, the
hypothesis is rejected.
Aroma and color were the attributes of highest intensity perceived
by the panelists in cherry tomatoes with 1.5 % sucralose and addition
of 0.5 % Instantgum BB® and 450 mbar of CO
2
. Flavor and texture
were negatively aected by the amount of sucralose and Instantgum
BB® applied, perceived by panelists from “faint or tasteless” to
“sour”, for treatments with 3 % sucralose and 0.5 % Instantgum BB®;
while turgid texture was diminished in treatments with sucralose plus
Instantgum BB® and 450 mbar of CO
2
.
Sucralose with Instantgum BB® did not generate signicant
changes regarding the appearance of the tomatoes, according to the
verbal-numerical scale of: 7 = “Like moderately”. The acceptability
of the cherry tomatoes by the panelists was diminished, obtaining a
valuation of 6 = “Like slightly”, consistent with the negative eect on
avor and texture attributes.
The nutritional content and chemical parameters analyzed were
not aected by the application of the edible coating, excepting acidity;
which presented an increase when increasing the concentration of
sucralose in the EC mixture, CO
2
, and storage period in the tomatoes.
The microbiological analyses did not show changes in response
to the application of sucralose with Instantgum BB® therefore, it is
concluded that these would not impede or encourage the proliferation
of pathogens during the postharvest of Cherry tomatoes.
Acknowledge
The authors gratefully acknowledge the contribution of
Agricultural Engineer Ms. Macarena Espinoza for her participation
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264329 April-June ISSN 2477-9407.
6-6 |
in this study, which resulted from the execution of the various
experiments designed for her undergraduate thesis. This work enabled
her to obtain the professional degree in Agricultural Engineering
from the School of Agronomy, Faculty of Agricultural and Forestry
Sciences, Universidad Católica del Maule, Maule Region, Chile.
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