Novel edible coating based on Macadamia Nut oil and chitosan to maintain the antioxidant and physical properties of tomato fruits

Innovative approaches for extending the shelf life of tomatoes are required due to increased postharvest losses of climacteric-fruits. The use of edible coatings is recently considered as a promising approach due to their non-toxicity and affordability properties. The coatings form physical barriers that alter the internal atmosphere of the fruit and slow down a ripening process. The influence of an edible coating comprising of chitosan and macadamia nut oil on the antioxidant and physical properties of tomato fruits is reported. The antioxidant and physical qualities of tomato fruits were investigated using different coating solutions. Various concentrations of macadamia nut oil, ranging from 1 % to 2.5 %, were used as independent coating solutions. Additionally, another set of coating solutions was prepared by mixing macadamia nut oil in the same concentration range (1 % to 2.5 %) with 1 % w/v chitosan. The tomatoes were dipped into the coating solutions and stored under a postharvest shed (23.8–30 °C, 65.8–97.5 % RH) for 20 days to monitor total phenolic content, total flavonoid content, ascorbic acid content, color, percentage weight loss, decay percentage, and shelf life after every 5-days interval. The results showed a significant difference (P < 0.05) between coated and uncoated tomato samples. The coated tomatoes showed the significant retention of total flavonoid content, total phenolic content, hue angle and red-green (a*) compared to uncoated tomatoes. On contrast, the decrease of decay, weight loss, the lightness (L), blue-yellow (b*), chroma, and ascorbic acid content was lower for coated compared to control tomatoes. The findings indicated that 1 % macadamia nut oil exhibited the highest retention of antioxidant and physical properties, and lowest decrease in ascorbic acid content from 0.014 mg/100 g on the 5th day to 0.0096 mg/100 g on the 20th day was observed. Thus, the findings from this study suggest that the macadamia nuts can serve as a cheap and low-cost source of edible oil suitable for prolonging the shelf life of tomatoes and related fruits.