The Effect of Composite Edible Film Coating Technology on the Storage Period and Quality of Tomato
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Date
2025-06-06
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Addis Ababa University
Abstract
Coatings were demonstrated to be possible for application due to their edible , non-reactive,and biodegradable nature. The aim of the study was to investigate the use of edible film coating materials on the extending the shelf life of tomato. Three different coating materials in combined with others and alone were used for the study. The tomatoes sample were subjected to seven experimental groups and coated with edible coating materials. The Physico- chemical analysis, proximate analysis, sensory analysis and the microbial load of the samples were evaluated at five days interval during the storage period. The maximum storage day was recorded 35 and 30 days in bees wax alone and bees wax with pectin (1:1). The weight loss percentages for chitosan with wax coated tomato (1:1), pectin with chitosan, pectin, pectin with wax (1:1) and wax coated samples were recorded as 25.55 %, 22.66 %, 17.81%, 14.04 % and 9.47 % respectively. The Total Soluble Solids (TSS) of tomatoes was increases from 4. 49 to 5.72 in controlled sample within 15 days, bees wax coated tomatoes were increased from 3.98- 5.03 in 35 days of storage period. The acidity of stored tomatoes were decreased from 6.67 to 4.73 in control sample within 15 days, 5.37 to 4.17 in bees wax coated tomato within 30 days, 7.06 to 3.87 in pectin coated tomato within 30 days, chitosan coated decreased from 7.06 to 3.87 within 25 days of storage period, from 7.23 to 4.59 in 1:1 pectin and chitosan coated materials within 30 days of storage period, 5.93 to 3.57 in 1:1 pectin and wax coated tomato within 35 days of storage. The lycopene content of tomatoes were showed that an increment from 14.08 to 18.30, 3.5 to 16.66, 15.77 to 17.53, 7.75 to 11.10, 17.47 to 24.41, 14.83 to 20.58, 11.69 to 14.9 respectively in control, bees wax, chitosan, pectin, pectin with chitosan, pectin with bees wax, chitosan with beeswax. The microbial load (plate count) of the stored tomato at different coating materials such as pectin, chitosan, bees wax and combined with each other were recorded nil or no growth up to 15 days. In control sample 10cfu/ml was recorded in the 15 days of storage. Yeast and mold count growth also nil within 15 days of storage period, while in control (uncoated tomato) 11cfu/ml at dilution factor 10-3. The control treatment has relatively lower scores across all sensory attributes. The values for color (6.18), firmness (5.00), texture (5.09), odor (5.55), appearance (5.45), and overall acceptance (5.45) are among the lowest in comparison to other treatments. The findings showed that all prepared coatings could maintain qualitative features and extend the shelf life of tomatoes. The coatings made from citrus fruit (pectin), shrimp shell (chitosan), and beeswax (bee product) in equal proportions were the best combination of all coatings because they retained maximum quality attributes by inhibiting respiration and minimizing starch conversion into sugar. Therefore, coatings materials plays significant role on the extending shelf life of tomato for several storage days
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Keywords
Tomato, Coating Materials, Physicochemical Properties, Proximate Analysis, Microbial Analysis