Effect of Different Edible Coatings on Quality of Tomatoes (Solanum Lycopersicum) Stored at Different Temperatures

Abstract

This study was conducted to determine the effect of different edible coatings, packaging materials on shelf-life and quality of two varieties of tomatoes (Pectomech and wosowoso). Due to its perishability, tomato is associated with many postharvest loss issues which can be attributed to lack of good management practices (use of poor varieties, packaging and improper storage) which result in poor quality and short shelf-life. The study, was conducted using two tomato varieties (Pectomech and wosowoso), baskets and polyethylene bags were used as packaging materials, edible coatings such as cassava starch (CS), citric acid (CA) and their mixture were used to apply the coatings on two varieties of tomatoes before their storage at different temperatures (4oc and 28oC). The treatments used were two varieties of tomatoes (Pectomech and wosowoso), three edible coatings with different concentrations: 1. Cassava starch (1%, 2%, 3%); 2. Citric acid (0.5%, 1%); 3.Cassava starch + Citric acid (1:0.5; 1:1; 2:0.5; 2:1; 3:0.5, 3:1); two method of applications (Dipping and brushing), two packaging materials, two storage temperatures (28oC, 4oC) and control. The results indicated that the coating material in maintaining quality of pectomech tomatoes was the samples dipped in cassava starch mixed with citric acid at a ratio of 3:1 (3:1 CS+CA, dipping). The shelf life of pectomech tomatoes was longer than shelf life of wosowoso in all treatments and the shelf life in refrigeration storage was longer than room storage for both varieties. Polyethylene packaging was better than control and basket in terms of weight loss, lycopene, pH, TA and vitamin c during 21 days of storage. Considering all the sensory attributes, for the two varieties of tomatoes, consumers preferred tomato fruits packed in polyethylene packaging material.Farmers and traders should be encouraged to apply edible coatings such as cassava starch and citric acid to coat tomatoes at right coating concentration (3:1 CS+CA, dipping) before packing them in polyethylene bags and at room temperature respectively.