This study investigates the effects of varying pectin concentrations in edible coatings on tomatoes, focusing on viscosity, surface morphology, weight loss, and structural analysis. The viscosity of pectin-based solutions increased with higher concentrations, ranging from 451.5 cP for 1.0 g to 535.2 cP for 2.5 g of pectin. A coating with 2 wt.% pectin and chitosan showed a uniform dispersion of curcumin nanoparticles and maintained a compact structure, while higher concentrations led to increased porosity and roughness. The coating significantly reduced weight loss, with only a 7.3% reduction after 21 days in the 2 wt.% pectin sample, compared to 10.95% in untreated tomatoes. FTIR analysis revealed functional groups that enhance the coating’s stability and barrier properties. The results indicate that optimizing pectin concentration is key to achieving a balance between coating effectiveness and ease of application, ultimately extending the shelf life of tomatoes.