Effect of edible coatings for enhancing shelf-life and quality in tomato (Solanum lycopersicum L.) fruits at ambient condition

Abstract

The present investigation was carried out at Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal to study the effect of post-harvest application of different edible coatings like T1 (Tragacanth 0.5%), T2 (Tragacanth 1.0%), T3 (2gr Stearic acid + 6gr Paraffin wax), T4 (2gr Stearic acid + 6gr Paraffin wax), T5 (T1 +1% CaCl2), T6 (T2 +1% CaCl2), T7 (T3 +1% CaCl2), T8 (T4 +1% CaCl2) to increase the shelf life and to avoid the post-harvest losses of tomato. Different coatings/no coating were applied to fresh tomatoes that were subsequently stored at room temperature for 3 weeks. Observations were recorded on physiological loss in weight, fruit firmness, total soluble solids, acidity, ascorbic acid and total sugars content at an interval of 3 days of storage. Lowest physiological loss in weight (4.82%) was found in T5 (T1 +1% CaCl2) followed by T6 (6.13%). During the storage, the firmness and acidity showed a decreasing trend throughout the storage period. TSS and ascorbic acid was initially increased up to 18th day and then decreased. During the storage, total sugars initially decreased up to 18th day and then increased. It was suggested that using Tragacanth 0.5%+1% CaCl2 as an edible coating is beneficial in extending the shelf life up to 21 days at room temperature, and maintaining quality parameters of tomato fruits during storage.