Enhancing the functional and physicochemical properties of tomato (Solanum lycopersicum L.) fruit through polysaccharides edible dipping technique coating under various storage conditions

The rate of postharvest losses (20–65%) from tomato fruits contributing to food insecurity in Africa has attracted great attention globally. The present study was carried out to investigate the influence of three polysaccharide edible coatings; Carboxymethyl cellulose (CMC), Xanthan gum (XG) and Pectin on postharvest quality and antioxidants stability of Ada Lorry Tyre (ALT) tomato fruit at ambient condition (25 °C, Relative humidity (RH): 80–85%) and refrigeration condition (5 °C, RH: 80–85%) for 14 days. The ALT ripe fruits were dipped in different concentrations of the polysaccharides and control with distilled water. Postharvest quality characteristics, as well as antioxidants properties of the ALT tomato fruits, were improved by coating treatment at refrigerated temperatures compared to ambient temperatures and control samples. Results revealed that polysaccharides edible coating (2 g) exhibited significant reduction in water vapour permeability, maintain lycopene, ascorbic acid, colour, total soluble solids (TSS), titratable acidity (TTA), moisture content, and pH. Principal components analysis also demonstrated that ALT fruits contain a good source of antioxidants. Therefore, results of the present study suggested that ALT tomato fruits postharvest quality and antioxidants can be improved by polysaccharide edible coating at refrigerated storage temperature during storage.