Maintaining antioxidants in tomato fruit using chitosan and vanillin coating during ambient storage

Safari, Z.H. and Ding, P. and Sabir, A.A. and Atif, A. and Yaqubi, A. and Yusoff S.F., . (2021) Maintaining antioxidants in tomato fruit using chitosan and vanillin coating during ambient storage. Food Research (Malaysia), 5. pp. 274-286. ISSN 2550-2166

A high intake of antioxidants in a daily diet could reduce the risk of several diseases, including certain cancers and heart disease. Tomato is one of the rich sources of antioxidant compounds. However, it has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening and senescence that hasten the losses in quantity and quality. Chitosan and vanillin could be an alternative to disease control, maintain the quality and prolong the shelf life of fruit. This research aimed to evaluate the potential of chitosan and vanillin coating on tomato antioxidant properties during storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueous solutions of 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 on tomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5% chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties and prolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus, combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coating to maintain their quality, particularly in the absence of a refrigeration facility during marketing.

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Abstract

A high intake of antioxidants in a daily diet could reduce the risk of several diseases, including certain cancers and heart disease. Tomato is one of the rich sources of antioxidant compounds. However, it has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening and senescence that hasten the losses in quantity and quality. Chitosan and vanillin could be an alternative to disease control, maintain the quality and prolong the shelf life of fruit. This research aimed to evaluate the potential of chitosan and vanillin coating on tomato antioxidant properties during storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueous solutions of 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 on tomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5% chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties and prolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus, combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coating to maintain their quality, particularly in the absence of a refrigeration facility during marketing.

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Item Type:	Article
AGROVOC Term:	tomatoes
AGROVOC Term:	Antioxidants
AGROVOC Term:	edible films
AGROVOC Term:	postharvest control
AGROVOC Term:	storage
AGROVOC Term:	chitosan
AGROVOC Term:	vanillin
AGROVOC Term:	Fruit quality
AGROVOC Term:	relative humidity
Geographical Term:	Afghanistan
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	02 Jul 2025 03:00
Last Modified:	02 Jul 2025 03:00
URI:	http://webagris.upm.edu.my/id/eprint/2932

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