Effect of chitosan coating and packaging on tomato (Solanum lycopersicum) for shelflife extension

Abstract

Tomato is a climatric fruit that having its ripen process as fast rate if taken away from its tree at ambient temperature. Tomato were treated with 0.5% and 1.0% chitosan coating and were packed with LOPE film. The effectiveness of the treatments was assessed by evaluating their impact on the following parameters: loss of weight, flesh firmness, skin color and soluble solids content. LOPE film were effective in decreasing surface damage and loss of firmness compared to coated and control fruit. LOPE film markedly showed the ripening of tomato as shown by their retention of firmness and delay changes in their skin color. Its also showed the slowing down in weight loss. The tomato packed in LOPE film effective in providing a physical barrier to moisture loss and therefore slowing down the dehydration and fruit shriveling.