Abstract
Tomatoes (Lycopersium esculentum) provide excellent nutritional value for human health. However, their high water content and classification as climacteric fruits, which undergo quick ripening through respiration, make them vulnerable to harm during the post-harvest period. One method employed to prolong the longevity of tomatoes involves the application of a coating made from chitosan derived from milkfish scales. The objective of this study is to assess the impact of chitosan derived from milkfish scales (Chanos chanos) on the longevity of tomatoes by examining alterations in color, weight loss, pH level (acidity), and vitamin C content. This study employs a complete random design (CRD) experiment consisting of five treatments: P0 = 0%, P1 = 1%, P2 = 1.5%, P3 = 2%, and P4 = 2.5%. Each treatment is replicated three times. The metrics recorded encompassed the tomato's color, weight loss measured by comparing the initial weight with subsequent weights, pH value (indicating acidity), and monitoring of vitamin C levels.
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