Cherry tomatoes are popular fruits consumed raw, with a short shelf-life due to climacteric ripening and susceptibility to microorganisms. Multilayer edible coatings offer a postharvest preservation strategy, utilizing food-grade ingredients, such as polysaccharides from natural sources, allowing the incorporation of plant extracts as active ingredients. This study aimed to develop edible multilayer coatings of chitosan, and polysaccharides combined with alginate using layer-by-layer (LbL) technique, incorporating extract, and evaluate its influence on the shelf-life of cherry tomatoes. Multilayer coatings were applied by immersion in polylactic acid films (PLA) for characterization of their properties and pre-evaluation. The coated PLA was characterized by contact angle, water vapor permeability (WVP), Fourier-transform infrared spectroscopy (FTIR), opacity, colour, confocal and scanning electronic microscopy (CLSM, SEM, respectively). Tomatoes were coated via LbL to evaluate shelf-life during 15 days at 22 °C. Physicochemical and microbiological analyses were performed to six treatments: uncoated, coated (with/without extract), and -inoculated fruits. Multilayer assembly was confirmed on PLA film through CLSM and contact angle, showing values below 70°. Acetylated amino and hydroxyl groups were observed on coatings by FTIR, which are characteristic of chitosan and , respectively. Coatings showed high transparency and WVP values of 8.21×10 and 8.09×10 g s Pa for those with and without extract, respectively. Weight loss during shelf-life analysis were lower than 5 % for all treatments. The extract exhibited fungistatic effect, controlling growth until day six of analysis. enhanced coating characteristics by adding antifungal properties, thus extending fruit shelf-life.

中文翻译：

---

仙人掌多糖和小叶百花提取物的可食用多层涂层对樱桃番茄 (Solanum lycopersicum L.) 货架期的影响

樱桃番茄是受欢迎的生吃水果，由于更年期成熟和对微生物的敏感性，保质期较短。多层可食用涂层提供了采后保存策略，利用食品级成分，例如天然来源的多糖，允许掺入植物提取物作为活性成分。本研究旨在利用逐层（LbL）技术开发壳聚糖和多糖与海藻酸盐结合的可食用多层涂层，掺入提取物，并评估其对樱桃番茄保质期的影响。通过浸入聚乳酸薄膜 (PLA) 中来施加多层涂层，以表征其性能并进行预评估。涂层PLA通过接触角、水蒸气渗透性（WVP）、傅里叶变换红外光谱（FTIR）、不透明度、颜色、共焦和扫描电子显微镜（分别为CLSM、SEM）进行表征。通过 LbL 对番茄进行涂层，以评估 22°C 下 15 天的保质期。对六种处理进行了物理化学和微生物学分析：未包衣、包衣（含/不含提取物）和接种的水果。通过 CLSM 和接触角证实了 PLA 薄膜上的多层组装，显示值低于 70°。通过 FTIR 在涂层上观察到乙酰化氨基和羟基，这分别是壳聚糖和 的特征。含有和不含提取物的涂层显示出高透明度，WVP 值分别为 8.21×10 和 8.09×10 gs Pa。所有处理在保质期分析期间的重量损失均低于 5%。该提取物表现出抑制真菌的作用，控制生长直到分析的第六天。通过添加抗真菌特性增强涂层特性，从而延长水果的保质期。