Effect of Chitosan Coating on Physiological Responses and Nutritional Qualities of Tomato Fruits during Postharvest Storage

Abstract

This experiment was conducted to evaluate the effect of chitosan coating on physiological responses and nutritional qualities of tomato fruits at postharvest storage. There were four treatments of chitosan viz. T0 (control), T1 (0.10%), T2 (0.20%) and T3 (0.30%), and two storage conditions viz. in refrigerator (4°C) and room temperature (≈23-25°C). The matured light yellow tomato fruit samples were collected at 10, 20, 30 and 50 days after postharvest storage to assess physiological parameters viz. shelf life and weight loss as well as to determine lycopene and mineral constituents viz. Ca, Mg, P, S, Na and K. The mean weight loss of tomato fruits were 0.64, 1.28, 1.59 and 2.28% at 4°C, while it was 0.88, 1.84, 2.60 and 4.80% at room temperature at 10, 20, 30 and 50 days after postharvest storage, respectively. The shelf life of tomato fruits ranged between 58.3-100.0, 50.0-100.0, 33.3-75.0 and 16.7-66.8% at 4°C, while the ranges were 66.8-100.0, 50.0-100.0, 33.3-75.0 and 0.0-41.8% at room temperature at 10, 20, 30 and 50 days after postharvest storage, respectively. As regards to weight loss and shelf life, the study results inferred that chitosan coating with 0.2% solution is useful at postharvest storage of fruits. The study results revealed that storage temperatures (4°C and ≈23-25°C) had no effect on the total contents of different mineral element of tomato fruits but lycopene content reduced almost twice at refrigerated condition. On the other hand, the effect of chitosan coating on Ca, Mg, P, S, Na and K contents of tomato fruits at different days after postharvest storage were highly significant at both conditions. Finally, the study results concluded that 0.2% chitosan based coatings in tomato fruits proved to extend the shelf life by decreasing the decay incidence and weight loss, and refrigerated condition is better than that of room temperature.

Effects of different application methods of chitosan on growth, yield and quality of tomato (Lycopersicon esculentum Mill.)

“…Chitosan is a natural biopolymer which stimulates growth and increases yield of plants as well as induces the immune system of plants (Pongprayoon et al, 2013;Sultana et al, 2019). It can be extracted from the marine crustacean like prawn, shrimps, crab or from the exoskeletons of most insects.…”

“…They are inherent to have specific properties of being environmentally friendly and easily degradable (Boonlertnirun et al, 2008). Moreover, chitosan not only activates the cells, but also improves its disease and insect resistant ability at field and storage (Doares et al, 1995;Bittelli, et al, 2001;Sultana et al, 2019). Application of chitosan in agriculture, even without chemical fertilizer, can increase the microbial population by large numbers, and transforms organic nutrient into inorganic nutrient, which is easily absorbed by the plant roots (Bolto et al, 2004).…”

“…crop production and protection, storage, nutritional quality etc. In the meantime, chitosan has been extensively used as a bioactive fungicide (Dutta et al, 2009;Miao et al, 2014;Gabriela et al, 2016), bactericides (No et al, 2002) and as edible coatings at preharvest and postharvest stage to preserve the quality of many fruits and vegetables (Meng et al, 2008;Huang et al, 2012;Sultana et al, 2019). But there are scanty of research on effect of chitosan on growth and nutritional qualities of crops and vegetables.…”

Nutritional Quality and Metallic Health Risk Assessment of Industrially Processed Tomato Ketchups Available in the Markets of Bangladesh

“…The amount of lycopene obtained from different ketchups and sauce are presented in Fig. 2 [17]. of tomatoes increased the bioavailability of lycopene and lycopene content of fresh tomato average content of lycopene in tomato paste was in tomato sauce, in ketchup and 80.99 μg g -1 in tomato extract [16], which is almost similar to the However, nutritional quality of different sauces/ ketchups may vary due to ors such as tomato variety, maturity, and storage time and condition [17].…”

“…2 [17]. of tomatoes increased the bioavailability of lycopene and lycopene content of fresh tomato average content of lycopene in tomato paste was in tomato sauce, in ketchup and 80.99 μg g -1 in tomato extract [16], which is almost similar to the However, nutritional quality of different sauces/ ketchups may vary due to ors such as tomato variety, maturity, and storage time and condition [17]. Processing of tomatoes increased the bioavailability of lycopene and lycopene content of fresh tomato samples was approximately 12 mg whereas in tomato products the lycopene had the following values: in tomato paste approximately 16 mg 100g -1 , in tomato boiled sauce approximately 4 mg 100g tomato ketchup 17 mg 100g -1 [18].…”