Examination of the Effectiveness of Orange Peel Pectin and Chitosan as Edible Coating Materials for Tomato Fruit (Lycopersicum esculentum Mill.)

Abstract

Abstract This study investigates the effects of varying pectin concentrations in edible coatings on tomatoes, focusing on viscosity, surface morphology, weight loss, and structural analysis. The viscosity of pectin-based solutions increased with higher concentrations, ranging from 451.5 cP for 1.0 g to 535.2 cP for 2.5 g of pectin. A coating with 2 wt.% pectin and chitosan showed a uniform dispersion of curcumin nanoparticles and maintained a compact structure, while higher concentrations led to increased porosity and roughness. The coating significantly reduced weight loss, with only a 7.3% reduction after 21 days in the 2 wt.% pectin sample, compared to 10.95% in untreated tomatoes. FTIR analysis revealed functional groups that enhance the coating’s stability and barrier properties. The results indicate that optimizing pectin concentration is key to achieving a balance between coating effectiveness and ease of application, ultimately extending the shelf life of tomatoes.