<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Due to the high degree of perishability and vulnerability to spoilage, tomatoes have limited marketability, which leads to extensive postharvest losses. The edible coatings are generally used to extend the shelf life of fruits and vegetables; therefore, this study investigated the use of chitosan and starfruit leaf extract (SFLE) in the composition of edible coatings for tomato fruit. Firmness, total titratable acidity, reducing sugar content and microbial load were measured every 5 days for 25 days. The results showed that the addition of SLFE to chitosan did not enhance the antimicrobial effect or firmness over the effects made by a separate use of chitosan and SFLE. Both components improved the shelf life of tomato fruits compared to untreated tomatoes.</p>
</abstract>

Due to the high degree of perishability and vulnerability to spoilage, tomatoes have limited marketability, which leads to extensive postharvest losses. The edible coatings are generally used to extend the shelf life of fruits and vegetables; therefore, this study investigated the use of chitosan and starfruit leaf extract (SFLE) in the composition of edible coatings for tomato fruit. Firmness, total titratable acidity, reducing sugar content and microbial load were measured every 5 days for 25 days. The results showed that the addition of SLFE to chitosan did not enhance the antimicrobial effect or firmness over the effects made by a separate use of chitosan and SFLE. Both components improved the shelf life of tomato fruits compared to untreated tomatoes.

The Improvement of Tomato Shelf Life using Chitosan and Starfruit Leaf Extract as Edible Coatings

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

Due to the high degree of perishability and vulnerability to spoilage, tomatoes have limited marketability, which leads to extensive postharvest losses. The...

Day	Chitosan	SFLE	Chitosan + SFLE	Control	p-value
5	5.70 ± 0.35^a	6.09 ± 0.44^a	5.67 ± 0.31^a	6.50 ± 0.35^a	0.330
10	6.12 ± 0.34^ab	5.73 ± 0.40^a	5.45 ± 0.45^a	7.12 ± 0.56^b	0.043
15	6.76 ± 0.41^b	5.90 ± 0.09^a	5.81 ± 0.26^a	7.01 ± 0.3^b	0.008
20	6.66 ± 0.70^b	6.28 ± 0.27^b	6.17 ± 0.38^b	7.02 ± 0.81^b	≈1.000
25	7.07 ± 0.71^b	7.11 ± 0.73^b	6.88 ± 0.66^b	7.81 ± 0.58^b	≈1.000

The Improvement of Tomato Shelf Life using Chitosan and Starfruit Leaf Extract as Edible Coatings

Publicado en línea: 12 jun 2022

Páginas: 77 - 86

Recibido: 01 dic 2021

Aceptado: 01 abr 2022

DOI: https://doi.org/10.2478/johr-2022-0004

Palabras clave
firmness, microbial protection, postharvest treatment, storability

© 2022 Nafi Ananda Utama et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1

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Figure 6

Total plate count (log CFU per mL ± SD)

The Improvement of Tomato Shelf Life using Chitosan and Starfruit Leaf Extract as Edible Coatings

Publicado en línea: 12 jun 2022

Páginas: 77 - 86

Recibido: 01 dic 2021

Aceptado: 01 abr 2022

DOI: https://doi.org/10.2478/johr-2022-0004

Palabras clavefirmness, microbial protection, postharvest treatment, storability

© 2022 Nafi Ananda Utama et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Total plate count (log CFU per mL ± SD)

Palabras clave
firmness, microbial protection, postharvest treatment, storability