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<p>Tomato is a <!--Query ID="Q1" Text="Please confirm if the corresponding author is correctly identified. Amend if necessary." Resolved="yes"-->significant agricultural crop and a staple in the human diet but is highly perishable, leading to significant post-harvest losses during transportation, storage and preservation. While edible coating (EC) has emerged as an innovative and promising technique for the preserving and extending the shelf life of vegetables and fruits, there are gap in exploring novel and natural sources of EC formulations. This study addresses that gap by using water chestnuts (WC) powder as a base material for EC which is minimally explored. WC powder was characterized by different proximate analysis (moisture content: 7.35%, ash content: 1.69%, protein content: 0.27%, crude fat: 0.23%, crude fiber: 0.03%, nitrogen free extract: 90.43%). It was also characterized by using different analytical techniques, including scanning electron microscopy, Fourier transform infrared spectroscopy and differential scanning calorimetry which confirmed the structural and functional stability of WC powder for preparing EC. Different emulsions were prepared by combining WC powder with different gums: tragacanth (T<sub>1</sub>), CMC (T<sub>2</sub>), guar gum (T<sub>3</sub>), alongside positive (T<sub>0</sub><sup>+</sup> = carboxymethyl cellulose) and negative control (T<sub>0</sub><sup>−</sup> = without coating). The different physiological and structural analysis of emulsions showed the best preservation effects was exhibited by T<sub>1</sub> which showed the promising improvement in firmness, reduced weight loss and minimal decay of coated tomatoes in 24 days of storage which was followed by T<sub>2</sub>. These findings demonstrate the effectiveness of innovative field of ECs for preservation of tomatoes, which can serve as a sustainable approach for improving the shelf life.</p>

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Impact of water chestnut based edible coatings on the quality characteristics of tomato

  • 期刊论文

  • 发表日期：

    2025年7月7日

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  • Maria Kalsoom,
  • Ammara Ainee,
  • Mian Anjum Murtaza,
  • Fazal ur Rehman,
  • Hiba Saeed,
  • Mohsin Khan,
  • Nizakat Bibi,
  • Muhammad Nadeem

摘要

Tomato is a significant agricultural crop and a staple in the human diet but is highly perishable, leading to significant post-harvest losses during transportation, storage and preservation. While edible coating (EC) has emerged as an innovative and promising technique for the preserving and extending the shelf life of vegetables and fruits, there are gap in exploring novel and natural sources of EC formulations. This study addresses that gap by using water chestnuts (WC) powder as a base material for EC which is minimally explored. WC powder was characterized by different proximate analysis (moisture content: 7.35%, ash content: 1.69%, protein content: 0.27%, crude fat: 0.23%, crude fiber: 0.03%, nitrogen free extract: 90.43%). It was also characterized by using different analytical techniques, including scanning electron microscopy, Fourier transform infrared spectroscopy and differential scanning calorimetry which confirmed the structural and functional stability of WC powder for preparing EC. Different emulsions were prepared by combining WC powder with different gums: tragacanth (T1), CMC (T2), guar gum (T3), alongside positive (T0+ = carboxymethyl cellulose) and negative control (T0− = without coating). The different physiological and structural analysis of emulsions showed the best preservation effects was exhibited by T1 which showed the promising improvement in firmness, reduced weight loss and minimal decay of coated tomatoes in 24 days of storage which was followed by T2. These findings demonstrate the effectiveness of innovative field of ECs for preservation of tomatoes, which can serve as a sustainable approach for improving the shelf life.