The potential of cinnamon-derived edible coating to prolong tomato freshness and quality

Abstract Tomatoes commonly face challenges in shelf life, typically lasting only seven days to two weeks under normal before deterioration. Pathogen attacks, particularly from fungi and bacteria, significantly contribute to the storage deterioration of tomatoes. This study was conducted to investigate the potential of natural edible coating from cinnamon (Cinnamomum verum) extract to extend the shelf life and improve the quality of tomato (Solanum lycopersicum). The objective of this study was to determine the best treatment of cinnamon coating in prolonging the shelf life and quality of tomatoes. The quality parameters of tomatoes for total soluble solids (TSS), pH, firmness, colour, and weight loss were analyzed. The study involved seven sample treatments, totalling 35 tomatoes. Five tomato samples were coated with varying percentages of cinnamon (0 %,3 %, 6 %, 9 %, 12 %, and 15 %), one sample was coated with chitosan (positive control), and uncoated (negative control) for 0 % cinnamon. All samples were stored at 28 °C and observed within twelve days. The parameter data was recorded and observations were made every three days. The coating process was replicated three times. The 15% cinnamon treatment demonstrated effectiveness similar to the chitosan positive control across colour, firmness, total dissolved solids, and pH, with insignificant differences (P ≥ 0.05). This highlights cinnamon coating’s efficacy in extending tomato shelf life and quality. Specifically, the 15% cinnamon treatment emerged as the most promising, indicating the potential for significant shelf life extension and preservation of tomato quality.