Abstract
Gum Arabic (GA), Polyvinylpyrrolidone (PVP) and pomegranate peel extract (PPE) were used to fabricate four different coating solutions. In other words, GA based formulations [GA 10%, GA/PPE (10%: 0.125%), GA/PVP (5%:2%) and GA/PVP/PPE (5%:2%:0.125)] were applied as edible coating films to green matured tomato fruits stored for 20 days at 25 °C and 85–90% RH. Obtained results revealed that GA/PVP formulations are parallel to the ideal 10% GA in delaying pigment changes and fruit maturation, preservation of total polyphenols, total flavonoids, and antioxidant capacity. Fruits treated by GA/PVP/PPE formulation preserved the highest content of ascorbic acid. The results suggest that the solution blend consists of 5% GA blended with 2% PVP is consider a good alternative to the ideal 10% GA in coating of green mature tomatoes. Moreover, PPE possesses the best effects when incorporated in the polymer blend GA/PVP than that incorporated in 10% GA.
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