Bio cellulose-based edible composite coating for shelf-life extension of tomatoes

Abstract

There is an imperious role of coatings for enhancing the shelf-life of vegetables and fruits and can minimize postharvest loss. This study evaluated the impact of coating formulated from bacterial cellulose, starch, sodium alginate, and chitosan on tomatoes. The tomatoes were divided into eight groups and coated with the dipping technique. Non-coated and differently treated tomatoes were assessed under two different temperature conditions, i.e., room temperature (25 ± 2 ͦC) and refrigeration temperature (5 ± 2 ͦC). The efficiency of coatings on various quality parameters was evaluated at different time intervals, such as the 0th, 3rd, 5th, 8th, and 10th days of storage. Storage study of coated tomato samples demonstrated enhancement in firmness and sensory attributes. In addition, the titrable acidity, ascorbic acid content, total plate count, total soluble solids, and loss in weight showed better retention in coated samples than in non-coated (control) samples. The current study showed that all the coating formulations could increase the shelf-life and preserve the quality parameters of tomatoes. The coating made from bacterial cellulose (15 gm/100 mL), starch (3 gm/100 mL), and chitosan (2 gm/100 mL) at refrigeration temperature were found to be the best combination among all the coating as this coating formulation maintained highest quality parameters. This happened because of the maximum inhibition of respiration and minimum conversion of starch into sugar. Thus, coating the tomatoes with these formulations was found to be adequate for application because of its edibility, biodegradability, and non-reactive nature.