TY - JOUR

T1 - Maintaining antioxidants in tomato fruit using chitosan and vanillin coating during ambient storage

AU - Safari, Zahir Shah

N1 - Funding Information: The authors wish to thank from Arakozia Institute of Higher Education for the financial support to publish this work open-access comes from the Food Research Journal. The authors are grateful for this support.

PY - 2021/10/30

Y1 - 2021/10/30

N2 - A high intake of antioxidants in a daily diet could reduce the risk of several diseases,including certain cancers and heart disease. Tomato is one of the rich sources ofantioxidant compounds. However, it has a relatively short postharvest life due to severalfactors such as postharvest diseases, accelerated ripening and senescence that hasten thelosses in quantity and quality. Chitosan and vanillin could be an alternative to diseasecontrol, maintain the quality and prolong the shelf life of fruit. This research aimed toevaluate the potential of chitosan and vanillin coating on tomato antioxidant propertiesduring storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueoussolutions of 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5%chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mMvanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating ontomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5%chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties andprolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus,combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coatingto maintain their quality, particularly in the absence of a refrigeration facility duringmarketing.

AB - A high intake of antioxidants in a daily diet could reduce the risk of several diseases,including certain cancers and heart disease. Tomato is one of the rich sources ofantioxidant compounds. However, it has a relatively short postharvest life due to severalfactors such as postharvest diseases, accelerated ripening and senescence that hasten thelosses in quantity and quality. Chitosan and vanillin could be an alternative to diseasecontrol, maintain the quality and prolong the shelf life of fruit. This research aimed toevaluate the potential of chitosan and vanillin coating on tomato antioxidant propertiesduring storage at 26±2°C and 60±5% relative humidity. Chitosan and vanillin in aqueoussolutions of 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5%chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin 1% chitosan + 15 mMvanillin and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating ontomato fruit. The analysis was evaluated at a 5-day interval. The results revealed that 1.5%chitosan + 15 mM vanillin have significantly retained tomato's antioxidant properties andprolonged shelf life up to 25 days without any adverse effects on fruit quality. Thus,combining 1.5% chitosan and 15 mM vanillin is highly recommended as a tomato coatingto maintain their quality, particularly in the absence of a refrigeration facility duringmarketing.

KW - Antioxidant

KW - Vitamin C

KW - Total Phenolic Contents

KW - Antioxidant activity

KW - Lycopene

UR - http://www.scopus.com/inward/record.url?scp=85120773378&partnerID=8YFLogxK

U2 - 10.26656/fr.2017.5(5).075

DO - 10.26656/fr.2017.5(5).075

M3 - Article

VL - 5

SP - 274

EP - 286

JO - Food Research

JF - Food Research

SN - 2550-2166

IS - 5

ER -