PJB-2017-829
EFFICIENCY OF EDIBLE COATING CHITOSAN AND CINNAMIC ACID ON TOMATOES
WAN NORIN SYERINA MIOR AZMAI
Abstract
Tomato (Solanum lycopersicum L.) is a large target commodity for Malaysia’s export trade. However, tomato is a perishable climacteric fruit that requires favourable conditions to maintain its freshness from farm to table. Its fast aging process tend to attract pathogens that reduces the shelf life of a detached tomato hence affecting its quality causing major losses for agropreneurs. Therefore, there is a dire need for a mechanism to maintain the freshness of tomatoes. This study aims to examine the effects of chitosan and cinnamic acid as edible coatings to prolong the shelf life of tomatoes. Chitosan plays a role as an antifungal agent whereas cinnamic acid possess antimicrobial properties that helps to improve the shelf life of tomatoes. Chitosan and cinnamic acid coatings were applied on fresh graded tomatoes at two maturity stages; breaker and turning. The samples were observed every three days for a total period of 12 days at ambient temperature. The results showed that a single coating of chitosan (0.5%) has a positive impact on total soluble solids (TSS), firmness, hue angle and weight loss of the samples. On the other hand, cinnamic acid (2mM) influenced the firmness, weight loss and TSS value of the tomatoes. The coatings inhibit respiration and minimizes starch conversion into sugar that led to a lowered sugar (TSS) content. Restriction of respiration ensures firmness and delay the colour change of fruits at a certain period. The slowing of the ripening process that causes aging, weight loss in fruits are reduced. Both coatings were proven to be highly feasible for application in various industries due to their edible, non-toxic and biodegradable nature.
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