Application of chitosan edible coating for preservation of tomato
K. Padma Sree, Meduri Swapna Sree, Prabhavathi Supriya, Samreen Samreen
Abstract
Tomato is one of the most widely consumed fresh fruit in the world. It is extremely perishable. Edible coatings serve as the best possible alternative to reduce the post-harvest losses by delaying the ripening of tomato and increasing the shelf life without affecting the quality. Tomatoes were coated by dipping method with different concentrations of chitosan. The effect of this coating on TSS, pH, titratable acidity, shrinkage and lycopene content of tomato were investigated for a period of 30 days at ambient temperatures. Coated tomatoes were firmer, higher in titratable acidity, less decayed. Change in pH and TSS were observed to be less in coated samples than the control fruit at the end of storage. On 20th day of storage, lowest TSS value (5.1% Brix) was recorded in 2.5% chitosan and the highest TSS value (6.8% Brix) was recorded in control. The tomato in control showed a rapid deterioration from 20th day of storage. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 30 days. From the results, it was concluded that 2.5% chitosan treatment resulted in better extension of the shelf life of tomato on storage when compared 0.5%, 1%, 2% chitosan coatings.