Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes

Tomato (Solanum lycopersicum L.) is a large target commodity for Malaysia’s export trade. However, tomato is a perishable climacteric fruit that requires favourable conditions to maintain its freshness from farm to the table. Its fast ageing process tends to attract pathogens that reduce the shelf l...

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Main Authors: Mior Azmai, Wan Norin Syerina, Abdul Latif, Nurul Syaza, Md Zain, Norhafizah
Format: Non-Indexed Article
Language:English
Published: UMK Press 2019
Online Access:http://discol.umk.edu.my/id/eprint/7575/2/Efficiency%20of%20edible%20coating%20chitosan%20and%20cinnamic%20acid%20to%20prolong%20the%20shelf%20life%20of.pdf
http://discol.umk.edu.my/id/eprint/7575/
http://www.jtrss.org/
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Institution: Universiti Malaysia Kelantan
Language: English
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spelling my.umk.eprints.75752022-05-23T15:33:00Z http://discol.umk.edu.my/id/eprint/7575/ Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes Mior Azmai, Wan Norin Syerina Abdul Latif, Nurul Syaza Md Zain, Norhafizah Tomato (Solanum lycopersicum L.) is a large target commodity for Malaysia’s export trade. However, tomato is a perishable climacteric fruit that requires favourable conditions to maintain its freshness from farm to the table. Its fast ageing process tends to attract pathogens that reduce the shelf life of a detached tomato, hence affecting its quality causing severe losses to the agropreneurs (Anderson et al., 2014). Therefore, there is a dire need for a mechanism to maintain the freshness of tomatoes. This study aims to examine the effects of chitosan and cinnamic acid as edible coatings to prolong the shelf life of tomatoes. Chitosan plays a role as an antifungal agent whereas cinnamic acid possesses antimicrobial properties that help to improve the shelf life of tomatoes (Bautista-Baños et al. (2006). In the study, Chitosan and cinnamic acid coatings were applied on fresh graded tomatoes at two maturity stages; breakers and turning. The samples were observed every three days for a total period of 12 days at ambient temperature. The results showed that a single coating of chitosan (0.5 %) had a positive impact on the total soluble solids (TSS), firmness, hue angle and weight loss of the samples. On the other hand, cinnamic acid (2mM) influenced the firmness, weight loss and TSS value of the tomatoes. The coatings inhibit respiration and minimise starch conversion into sugar that could lead to lowered sugar (TSS) content. The restriction on respiration ensures firmness and delay the colour change of fruits at a particular period. The slowing of the ripening process that causes ageing and weight loss in fruits is reduced. Both coatings were proven to be highly feasible for application in various industries due to their edible, non-toxic and biodegradable nature. UMK Press 2019 Non-Indexed Article PeerReviewed text en http://discol.umk.edu.my/id/eprint/7575/2/Efficiency%20of%20edible%20coating%20chitosan%20and%20cinnamic%20acid%20to%20prolong%20the%20shelf%20life%20of.pdf Mior Azmai, Wan Norin Syerina and Abdul Latif, Nurul Syaza and Md Zain, Norhafizah (2019) Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes. Journal of Tropical Resources and Sustainable Sciences, 7 (1). pp. 47-52. ISSN 2462-2389 http://www.jtrss.org/
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description Tomato (Solanum lycopersicum L.) is a large target commodity for Malaysia’s export trade. However, tomato is a perishable climacteric fruit that requires favourable conditions to maintain its freshness from farm to the table. Its fast ageing process tends to attract pathogens that reduce the shelf life of a detached tomato, hence affecting its quality causing severe losses to the agropreneurs (Anderson et al., 2014). Therefore, there is a dire need for a mechanism to maintain the freshness of tomatoes. This study aims to examine the effects of chitosan and cinnamic acid as edible coatings to prolong the shelf life of tomatoes. Chitosan plays a role as an antifungal agent whereas cinnamic acid possesses antimicrobial properties that help to improve the shelf life of tomatoes (Bautista-Baños et al. (2006). In the study, Chitosan and cinnamic acid coatings were applied on fresh graded tomatoes at two maturity stages; breakers and turning. The samples were observed every three days for a total period of 12 days at ambient temperature. The results showed that a single coating of chitosan (0.5 %) had a positive impact on the total soluble solids (TSS), firmness, hue angle and weight loss of the samples. On the other hand, cinnamic acid (2mM) influenced the firmness, weight loss and TSS value of the tomatoes. The coatings inhibit respiration and minimise starch conversion into sugar that could lead to lowered sugar (TSS) content. The restriction on respiration ensures firmness and delay the colour change of fruits at a particular period. The slowing of the ripening process that causes ageing and weight loss in fruits is reduced. Both coatings were proven to be highly feasible for application in various industries due to their edible, non-toxic and biodegradable nature.
format Non-Indexed Article
author Mior Azmai, Wan Norin Syerina
Abdul Latif, Nurul Syaza
Md Zain, Norhafizah
spellingShingle Mior Azmai, Wan Norin Syerina
Abdul Latif, Nurul Syaza
Md Zain, Norhafizah
Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
author_facet Mior Azmai, Wan Norin Syerina
Abdul Latif, Nurul Syaza
Md Zain, Norhafizah
author_sort Mior Azmai, Wan Norin Syerina
title Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
title_short Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
title_full Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
title_fullStr Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
title_full_unstemmed Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
title_sort efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes
publisher UMK Press
publishDate 2019
url http://discol.umk.edu.my/id/eprint/7575/2/Efficiency%20of%20edible%20coating%20chitosan%20and%20cinnamic%20acid%20to%20prolong%20the%20shelf%20life%20of.pdf
http://discol.umk.edu.my/id/eprint/7575/
http://www.jtrss.org/
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