Effect of edible coating based on Kehipitthan (Cyclea peltate) mucilage and Cinnamon (Cinnamomum zeylanicum) leaf oleoresin to extend the storage-life of tomato (Solanum lycopersicum) at room temperature

Abstract

Tomato (Solanum lycopersicum), a climacteric vegetable, is highly susceptible to postharvest losses. This study investigated the effectiveness of edible coating formulations derived from Kehipitthan (Cyclea peltata) mucilage and cinnamon (Cinnamomum zeylanicum) leaf oleoresin to extend the shelf life of "Padma" variety tomatoes at the mature green stage under ambient conditions (28±2°C, 95% RH). Coating treatments included different mucilage concentrations: 90% (T1), 80% (T2), 70% (T3), 60% (T4), and 50% (T5) combined with fixed oleoresin concentration (0.05%). Treated tomato were compared against control samples treated with distilled water. Parameters such as weight loss, firmness, pH, total soluble solids (TSS), lycopene content, visual appearance and color changes were monitored at three-day intervals for 18 storage days. Each treatment was replicated twice. One-Way ANOVA was used to assess the statistical significance of treatment effects (p ≤ 0.05). Color changes were measured in terms of L*, a*, and b* values. Tomatoes coated with lower mucilage concentrations exhibited greater weight loss, reduced firmness and visible deterioration. The T1 formulation preserved quality upto day 15, with minimal weight loss (9.60 ± 0.00%), highest firmness (0.40 ± 0.36 kPa), pH (4.70), TSS (5.20 °Brix), lycopene (6.16 mg/100 g), and favorable color values of L* (21.64 ± 2.45), a* (5.04 ± 0.28), and b* (6.39 ± 0.45). In contrast the control tomatoes maintain acceptable quality only until day 9. These findings support the potential of Kehipitthan mucilage based edible coatings as an eco-friendly approach to postharvest management of tomatoes.