Biodegradable chitosan salt coatings as a sustainable strategy for the preservation of fresh tomatoes (Solanum lycopersicum L.)
DOI:
https://doi.org/10.5281/zenodo.16741097Keywords:
fresh tomatoes, chitosan, edible coatings, postharvest preservation, ripening, biodegradabilityAbstract
The consumption of fresh fruits and vegetables, such as tomatoes, is associated with the prevention of chronic diseases; however, their shelf life is limited due to high perishability. This study aimed to evaluate the effect of biodegradable chitosan salt coatings (lactate and acetate) on the postharvest preservation of Solanum lycopersicum cv. Charleston tomatoes. Tomatoes harvested at the breaker stage were coated with 1.5% chitosan lactate and acetate solutions and stored at room temperature for 16 days. Physicochemical (pH, soluble solids, acidity, moisture, weight loss, and firmness) and physiological (ripening stage, wrinkling, and fungal damage) parameters were analyzed. The results showed that chitosan lactate coatings significantly delayed ripening, preserved firmness, and reduced visual deterioration. Chitosan acetate preserved acidity more effectively but showed greater dehydration. No significant differences were found in soluble solids or moisture content. Both coatings demonstrated antimicrobial properties. In conclusion, chitosan salt-based edible coatings, particularly the lactate form, offer a sustainable and effective strategy for extending the shelf life and maintaining the quality of fresh tomatoes.
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Data Availability Statement
The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Copyright (c) 2025 Yulieth P. García, Brian Morejón, Lorena Calderín, Anabel Cordovés, Leyanis Fundora-Fernández (Author)
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