Abstract
The shelf life of tomato is limited due to its perishable nature. The fruit is highly susceptible to fungal attack such as Fusarium oxysporum. The edible coating has been used to enhance the postharvest life of different food products. The present study was designed for the development of edible antifungal coating on tomato fruit using pomegranate peel extract in combination with chitosan. Pomegranate peel extract was obtained from pomegranate peel using water distillation method. The antifungal coating was prepared with different concentrations of pomegranate peel extract (To, T1, T2, T3, T4, T5 for 0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) respectively. Coated tomatoes were subjected to physicochemical, microbial, and sensory analysis during storage. The firmness and lycopene content were decreased during storage. However, the coated tomatoes have more firmness and lycopene content than uncoated tomatoes. Maximum weight loss was observed for To (6.22 ± 0.07%) after 21 days. Lycopene content of coated tomato were improved during storage as compare with uncoated samples. Maximum total plate count was observed for To (6.11 ± 0.07 CFU/g) and minimum was observed for T5 (2.11 ± 0.08 CFU/g). All the treatments were significantly effective to control total plate count and mold count in comparison with the control. The coating materials did not affect the sensory profile of tomatoes. Pomegranate peel extract was proved effective antimicrobial coating material for tomatoes. The study will pave way for the researchers to use coating material for fruits based on the fruit waste. Practical applications Fruit waste-based edible coating can prevent postharvest losses in fruits and vegetables. Pomegranate peel extract and chitosan have shown potential to reduce postharvest losses in tomatoes. PPE-based coating has antimicrobial activity against Fusarium oxysporum. The edible coating can help to reduce qualitative and safety issues in tomatoes during storage. It may be used as a replacement of synthetic preservatives in tomatoes.
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