Effect of chitosan coating enriched with pequi (Caryocar brasilienseCamb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentumMill.) during storage

Abstract

The effects of chitosan based edible coating enriched with pequi peel extract (PPE) on quality and safety of tomatoes stored at 22 °C for 16 days were investigated. The addition of PPE into chitosan matrix reduced in 22% the weight loss and in 50% the total color variation. Concerning firmness and yeast and mold counts, similar improvements were observed for chitosan and chitosan-extract coatings, recording a delaying of the softening process in around 2 days and lowering in microbial counts to an estimated value of 1.5 × 103 CFU/g. The application of PPE alone showed effective in controlling fungal growth on tomatoes, by reducing in approximately 70% when compared to uncoated fruits. These results suggest that the combination of PPE with chitosan is suitable as an effective edible coating, improving fresh weight retention and reducing color change in tomatoes together with retaining the benefits of chitosan in delaying fungal growth. Practical applications Fungal diseases are one of the most common causes of tomatoes losses, making necessary the use of fungicides. Pequi peel extract has antifungal activity against some fungal pathogens of tomatoes and can be incorporated into chitosan-based edible coatings in order to avoid the development of fungal diseases and maintain the parameters related to quality during postharvest storage.