TY - JOUR

T1 - Combining chitosan and vanillin to retain postharvest quality of tomato fruit during ambient temperature storage

AU - Safari, Zahir Shah

N1 - Publisher Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2020/12/14

Y1 - 2020/12/14

N2 - settingsOrder Article ReprintsOpen AccessArticleCombining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storageby Zahir Shah Safari 1ORCID,Phebe Ding 2,*,Jaafar Juju Nakasha 2 andSiti Fairuz Yusoff 21Department of Horticulture, Faculty of Agriculture, Helmand University, Peace Watt, Lashkar Gah 3901, Helmand, Afghanistan2Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia*Author to whom correspondence should be addressed.Coatings 2020, 10(12), 1222; https://doi.org/10.3390/coatings10121222Received: 25 November 2020 / Revised: 9 December 2020 / Accepted: 10 December 2020 / Published: 14 December 2020(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)Download Browse Figures Review Reports Versions NotesAbstractTomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality.

AB - settingsOrder Article ReprintsOpen AccessArticleCombining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storageby Zahir Shah Safari 1ORCID,Phebe Ding 2,*,Jaafar Juju Nakasha 2 andSiti Fairuz Yusoff 21Department of Horticulture, Faculty of Agriculture, Helmand University, Peace Watt, Lashkar Gah 3901, Helmand, Afghanistan2Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia*Author to whom correspondence should be addressed.Coatings 2020, 10(12), 1222; https://doi.org/10.3390/coatings10121222Received: 25 November 2020 / Revised: 9 December 2020 / Accepted: 10 December 2020 / Published: 14 December 2020(This article belongs to the Special Issue Edible Films and Coatings with Tailored Features for Improvement of Food Quality)Download Browse Figures Review Reports Versions NotesAbstractTomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality.

KW - respiration rate

KW - color score

KW - postharvest losses

KW - Respiration rate

KW - Postharvest losses

KW - Vitamin C

KW - Postharvest disease

KW - Color score

KW - Lycopene

UR - http://www.scopus.com/inward/record.url?scp=85097883813&partnerID=8YFLogxK

U2 - https://doi.org/10.3390/coatings10121222

DO - https://doi.org/10.3390/coatings10121222

M3 - Article

VL - 10

SP - 1

EP - 23

JO - Coatings

JF - Coatings

SN - 2079-6412

IS - 12

M1 - 1222

ER -