Effect of Plantain Starch Edible Coating on Shelf Life and Quality of Tomatoes Stored at Ambient Conditions

Abstract

The use of edible coatings is an environmentally friendly technology that offers substantial advantages to increase the shelf life of tomatoes (Lycopersicon esculentum Mill). The present study was conducted to investigate the effect of plantain starch as an edible coating on the shelf life and quality of tomatoes stored at ambient conditions. The mature green tomatoes (var. KC-1) were dipped in the concentrations of 3 ,6 ,9 and 12% (w/v) plantain starch solutions for 3 min and stored atr25°C with 90% RH. The physico-chemical parameters such as ascorbic acid, total sugar, titratable acidity, weight loss and firmness were measured at different ripening stages such as Green, Breakers, Turning, Pink, Light red and Red by using USDA colour chart and compared with non-coated tom atoes during storage. Plantain starch coating delayed color change, loss of firmness and weight during storage. Ascorbic acid and total sugar content decreased in all stored fruit, however this decrease was slower in coated fruits compared to uncoated tomatoes. Fruits coated with 9% of plantain starch showed greater retention of ascorbic acid, total sugars and texture of 19.97 mg%, 13.7% and 30.7% , respectively during storage period. Uncoated tomatoes took 9 days to turn red. The shelf life fruits coated with 9% plantain starch were extended by 11 days as determined by nutritional and sensory evaluation. Coating also had a significant potential for reducing the microbial spoilage. Sensory evaluation proved the efficacy of 9% plantain starch coating by maintaining the colour, texture, flavour and overall quality of the tomatoes during the storage. The results showed that by using 9% plantain starch as an edible coating, the ripening process can be delayed and the storage life of tomatoes stored at 25°C could be extended up to 20 days without any spoilage and off-flavour development.