Exploring composite edible coatings for shelf life extension and quality preservation of tomato (Solanum lycopersicum L.)

Abstract

Composite edible coatings developed using food grade generally recognized as safe biopolymers are being explored as surface coatings to preserve the shelf life of fruits and vegetables. The aim of this study was to formulate composite edible coatings for shelf‐life extension of tomato (Solanum lycopersicum L.) by delaying senescence attributes. Beeswax 5.0 (% w/v) and gum arabic 10.0 (% w/v) coatings were used for coating mature tomatoes by dipping; the pretreated fruits were dipped one by one for 30 s in the coating solution to obtain a uniform coating, while enhanced freshness formulation containing hexanal 0.5 (% v/v) was used as a surface spray. Parameters such as color change based on Commission internationale de l'Éclairage values, moisture content (%), pH, total soluble solid content (Brix º), ascorbic acid and lycopene content (mg/100 g), titratable acidity, and reducing and total sugars (g/100 g) were compared with uncoated tomatoes. The results revealed that composite edible coatings, particularly 0.5% (v/v) hexanal sprays, extended the shelf life of tomatoes as observed from the changes in physico‐chemical parameters of coated and uncoated fruits. Furthermore, the coatings could be used to delay senescence and postharvest changes of tomatoes for up to 35 days under refrigeration.