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<p>Most research on marigold essential oil (MEO) has primarily concentrated on its chemical and biological properties. Due to the rapid spoilage of cherry tomatoes, effective postharvest preservation methods are essential. This study explores the development and characterization of sodium alginate (SA) edible coating films infused with MEO to extend the shelf life of cherry tomato. The treatments included SA, SA/0.5% MEO, and SA/1% MEO. The coating films were evaluated for thickness, color, thermal properties, and barrier characteristics, such as water vapor permeability (WVP) and ultraviolet (UV) light resistance. Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were used to analyze their chemical and morphological properties. SEM revealed a rough texture with MEO incorporation, while FTIR confirmed interactions between SA and MEO. Adding MEO improved the thermal stability of the films and reduced their WVP. The coated cherry tomatoes were stored at 25&#xa0;°C and 60% relative humidity (RH) for 12&#xa0;days, during which they were assessed for weight loss (WL), firmness, color stability, pH, total soluble solids (TSS), and microbial growth. This study is the first to incorporate marigold essential oil (MEO) into sodium alginate (SA)-based edible coating films for the preservation of cherry tomatoes. The results demonstrated that SA/0.5% MEO coatings significantly improved shelf life and reduced microbial spoilage caused by <i>Botrytis cinerea</i>, confirming the antifungal potential of MEO in food applications.</p>

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Development and Characterization of Alginate-Based Coatings Enriched with Marigold Essential Oil for Shelf Life Extension of Cherry Tomatoes

  • 期刊论文

  • 发表日期：

    2025年10月9日

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  • Karen Gabriela Valenzuela Vazquez,
  • Francis Ngwane Nkede,
  • Mohammad Hamayoon Wardak,
  • Amna Bibi,
  • Fanze Meng,
  • Reshaka Kavindi Malawara Arachchige,
  • Ata Aditya Wardana,
  • Fumina Tanaka,
  • Reiko Akiyama,
  • Masataka Uehira,
  • Fumihiko Tanaka

摘要

Most research on marigold essential oil (MEO) has primarily concentrated on its chemical and biological properties. Due to the rapid spoilage of cherry tomatoes, effective postharvest preservation methods are essential. This study explores the development and characterization of sodium alginate (SA) edible coating films infused with MEO to extend the shelf life of cherry tomato. The treatments included SA, SA/0.5% MEO, and SA/1% MEO. The coating films were evaluated for thickness, color, thermal properties, and barrier characteristics, such as water vapor permeability (WVP) and ultraviolet (UV) light resistance. Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were used to analyze their chemical and morphological properties. SEM revealed a rough texture with MEO incorporation, while FTIR confirmed interactions between SA and MEO. Adding MEO improved the thermal stability of the films and reduced their WVP. The coated cherry tomatoes were stored at 25 °C and 60% relative humidity (RH) for 12 days, during which they were assessed for weight loss (WL), firmness, color stability, pH, total soluble solids (TSS), and microbial growth. This study is the first to incorporate marigold essential oil (MEO) into sodium alginate (SA)-based edible coating films for the preservation of cherry tomatoes. The results demonstrated that SA/0.5% MEO coatings significantly improved shelf life and reduced microbial spoilage caused by Botrytis cinerea, confirming the antifungal potential of MEO in food applications.