Utilization of pomegranate peel extract as antifungal coating agent against Fusarium oxysporum on tomatoes

Abstract

The shelf life of tomato is limited due to its perishable nature. The fruit is highly susceptible to fungal attack such as Fusarium oxysporum. The edible coating has been used to enhance the postharvest life of different food products. The present study was designed for the development of edible antifungal coating on tomato fruit using pomegranate peel extract in combination with chitosan. Pomegranate peel extract was obtained from pomegranate peel using water distillation method. The antifungal coating was prepared with different concentrations of pomegranate peel extract (To, T1, T2, T3, T4, T5 for 0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) respectively. Coated tomatoes were subjected to physicochemical, microbial, and sensory analysis during storage. The firmness and lycopene content were decreased during storage. However, the coated tomatoes have more firmness and lycopene content than uncoated tomatoes. Maximum weight loss was observed for To (6.22 ± 0.07%) after 21 days. Lycopene content of coated tomato were improved during storage as compare with uncoated samples. Maximum total plate count was observed for To (6.11 ± 0.07 CFU/g) and minimum was observed for T5 (2.11 ± 0.08 CFU/g). All the treatments were significantly effective to control total plate count and mold count in comparison with the control. The coating materials did not affect the sensory profile of tomatoes. Pomegranate peel extract was proved effective antimicrobial coating material for tomatoes. The study will pave way for the researchers to use coating material for fruits based on the fruit waste. Practical applications Fruit waste‐based edible coating can prevent postharvest losses in fruits and vegetables. Pomegranate peel extract and chitosan have shown potential to reduce postharvest losses in tomatoes. PPE‐based coating has antimicrobial activity against Fusarium oxysporum. The edible coating can help to reduce qualitative and safety issues in tomatoes during storage. It may be used as a replacement of synthetic preservatives in tomatoes.

Antibacterial Effect of Pomegranate Juice on Listeria innocua and E. coli in Different Media

“…Pomegranate and pomegranate extract can be in the form of liquid or powder; these natural ingredients extend the shelf life of food and beverage products without adverse effects on taste and visuals while, at the same time, allowing for convenience and safety [21,22]. Saeed et al [18] reported that pomegranate peel extract was an effective antimicrobial coating material for tomatoes. They found that the coated tomatoes were firmer and had more lycopene content than the control, and the coating materials did not affect the sensory profile of tomatoes.…”

“…Food product manufacturers are interested in utilizing natural plant-derived preservatives to inhibit bacteria such as Listeria spp. and E. coli as a means to reduce the use of synthetic additives and ensure food safety with extended shelf life [4,18]. Therefore, the objectives of this study were to investigate the antimicrobial effects of pomegranate juice at different concentrations against L. innocua and E. coli and determine the treatment effects in distilled water (DW) and bacterial culture broth systems at different temperatures.…”