Physico – chemical properties of mature green tomatoes (lycopersicon esculentum) coated with pectin during storage and ripening

Abstract

A 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 in the concentrations of 1, 3 and 5% (w/v) pectin solutions for 5 min and stored at 30 ± 0.2°C. Fruits coated with 3% of pectin showed great er retention of ascorbic acid, titratable acidity and total sugars of 9.96 mg%, 0.41% and 11.2% respec tively during storage. The shelf life of the tomatoes coated with 3% pectin solution increased up to 4 weeks without showing signs of decay and quality losses.