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Published:
Nov 17, 2023DOI:
10.4314/just.v41i3.5Keywords:
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Efficiency of Edible Coating from Locally Sourced Materials in Maintaining the Postharvest Quality of Belfast Tomatoes
Mr. Kofi Owusu-Akyaw Oduro
Dr. Abena Boakye
Prof. (Mrs.) Ibok Nsa Oduro
Prof. William Otoo Ellis
Dr. Nana Baah Pepra-Ameyaw
Abstract
Edible coating technology has been proven to be an efficient and effective method of postharvest preservation. Especially in developing countries, edible coatings and other postharvest technologies are often limited by their high cost. The study aimed to assess the effect of edible coating materials prepared from inexpensive and locally available materials on the postharvest quality of Belfast tomatoes during storage. Different edible coating formulations [M1, M2, M3 and M4] were prepared by varying the concentration of orange peel powder [OP] [0,0.1,0.5,1%] in 10g/L Cassava Starch [CS] and 10g/L Chitosan [CH] coating solutions. Coated and control fruits were stored at 25°C for three weeks. Results showed that the coatings significantly [p<0.05] delayed the changes in weight loss, total Soluble solids, pH and colour compared to uncoated control fruits. At the end of the 3-week storage period, the control fruits recorded the highest weight loss, 25.58 ±1.73 % whiles M4 had the least, 15.14 ±0.30 %. M4 [CH+CS+1OP] significantly maintained the total soluble solids of the tomatoes which increased from 5.71° to 6.68°whiles the control tomatoes increased from 5.71° to 9.09° showing the effectiveness of the coating in maintaining the Total Soluble Solid (TSS) of the Belfast tomatoes. The coated samples also showed some resistance to the colour changes as well as the pH exhibiting the ability to delay the ripening rate in the tomatoes. The edible coating significantly improved the postharvest quality of the Belfast tomato and could have immense impact on other local tomato varieties.
