Physical properties and sensory acceptability of gum arabic-coated cherry tomato fruit during storage

Abstract

Cherry tomato is a small climacteric fruit with a short shelf life ranging from 5 to 7 days due to postharvest diseases, accelerated ripening, and senescence, all of which cause losses in quantity and quality. An edible coating can be used to extend the shelf life of fresh fruits by acting as a barrier against the transfer of oxygen, carbon dioxide, moisture, aroma, and volatile compounds during storage. This research focused on the effect of gum arabic on the physical properties and sensory acceptability of cherry tomatoes during cold storage at 13 and 25˚C. Weight loss, firmness, and colour (L*, C*, and h*) of control and coated cherry tomato fruits were measured during storage at 13 and 25˚C, as well as the sensory acceptability of samples after 16 days at 13˚C. Coating cherry tomatoes with gum arabic (2-5% w/w) significantly decreased weight loss while maintaining firmness and colour during storage. In sensory evaluation, the coated samples obtained the same or significantly higher acceptability scores than the control samples, especially in appearance, texture, and overall acceptance