Abstract:
This study was undertaken to investigate the effect of pectin as an edible coating on
the postharvest quality of mature green tomatoes at 30°C. The tomatoes were
dipped Into the concentrations of 1, 3 and 5% (w/v) pectin solutions for 5 minutes
and stored at 30 ± 0.5?C and the relative humidity of 75-80%.Physico-chemical
properties such as physiological weight loss, ascorbic acid, titratable acidity and
total sugars were assessed at each ripening stages. Fruits coated with 5% pectin
solution showed most effective result in minimizing total weight loss by 0.87% at
red stage compared to control. Tomatoes coated with 3% of pectin showed greater
retention of ascorbic acid, titratable acidity and: total sugars of 9.96 mg%, 0.41%
and IT.2% respectively during the storage. The shelf life of the tomatoes coated in
3% pectin solution was extended up to. 4 weeks without decay and quality losses.
Therefore, tomatoes coated with 3% of pectin solution stored at ambient
temperature of 30°C and 75-80% relative humidity would help to maintain the
physico - chemical qualities throughout the storage period and during ripening.
