Combining chitosan and vanillin to retain postharvest quality of tomato fruit during ambient temperature storage

authored by

Zahir Shah Safari

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Combining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storage
by Zahir Shah Safari 1ORCID,Phebe Ding 2,*,Jaafar Juju Nakasha 2 andSiti Fairuz Yusoff 2
1
Department of Horticulture, Faculty of Agriculture, Helmand University, Peace Watt, Lashkar Gah 3901, Helmand, Afghanistan
2
Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
*
Author to whom correspondence should be addressed.

Coatings 2020, 10(12), 1222; doi.org/10.3390/coatings10121222

Received: 25 November 2020 / Revised: 9 December 2020 / Accepted: 10 December 2020 / Published: 14 December 2020
(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)
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Abstract
Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality.

External Organisation(s)

Helmand University

Type

Article

Journal

Coatings

Volume

Pages

1-23

No. of pages

ISSN

2079-6412

Publication date

14.12.2020

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Agricultural and Biological Sciences(all), Materials Chemistry, Surfaces, Coatings and Films, Surfaces and Interfaces

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.3390/coatings10121222 (Access: Open)