Effect of alginate coating combined with cinnamic acid on tomato (Lycopersicon esculentum) quality

This study was conducted to investigate the effects of combination of sodium alginate coating combined with cinnamic acid on tomatoes (Lycopersicon esculentum) quality. Tomatoes were coated with four different treatments of sodium alginate and cinnamic acid; 1% sodium alginate + lmM cinnamic acid, 1% sodium alginate + 5mM cinnamic acid, 1.5% sodium alginate +lmM cinnamic acid and 1.5% sodium alginate + 5mM cinnamic acid. The effectiveness of these treatments in prolonging fruit shelf-life were assessed by evaluating their impact on the postharvest quality and postharvest disease of fruits which are colour, weight loss, firmness, total soluble solid content, appearance, shrinkage, disease incidence and disease of severity. Coated fruits had a greater visual acceptability than those of uncoated fruits. Combination of sodium alginate with cinnamic acid treatment prolonged the shelf life and maintaining quality of tomatoes up to l2 days storage at 28°C. The application of 1.5% sodium alginate with 5mM cinnamic acid was the best treatment amongst others in delaying senescence and deterioration process of tomatoes. It can be shown by slowly decrease the hue angle values for colour assessment; reduce the weight loss and firmness. However, there are gradually increased in sugar content for both coated and uncoated fruits throughout the storage period due to ripening process. No sign fungal decay was observed for 1.5% sodium alginate and 5mM cinnamic acid treatment during l2 days storage. Therefore, incorporation of sodium alginate and cinnamic acid can keep good quality and prolong the shelf life of tomato.