Improvement of shelf life quality of tomatoes using a novel edible coating formulation

Abstract

The development and use of novel formulations as edible coatings on fruits and vegetables has been a subject of intensive agro based research. The multifunctional and eco-friendly attributes of these coatings give added value to the final product. The present study focuses on the potential application of a novel coating suspension to extend the shelf life of whole tomato fruits. The film forming suspensions were made from Hibiscus rosa-sinensis mucilage with various concentrations of gelatin, chitosan, cassava starch. Tomatoes were coated with already standardized suspensions. Shelf-life was evaluated using parameters such as changes in weight loss, pH, appearance and sensorial analyses. Mucilage-based coatings significantly reduced the harvested fruit weight loss and maintained the general appearance and hence acceptability during the storage period in comparison to non-mucilage based coatings and uncoated ones. Thus, mucilage-based coatings appeared more useful than the non-mucilage-based coatings in extending the tomato shelf-life by providing an ideal microenvironment.