Application of edible coating based on durian seed starch and peel liquid smoke as natural preservatives for tomatoes (Solanum Lycopersicum L.)

• The study investigates the use of an edible coating made from durian seed starch and liquid smoke derived from durian peel to extend the storage life of tomatoes. • The liquid smoke, produced through pyrolysis at varying temperatures (340°C, 380°C, and 420°C), was mixed with starch and chitosan to create the coating at different concentrations (2%- 6%). • The edible coating demonstrated significant antibacterial activity against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria, also antifungal activity against Aspergillus niger and Candida albicans. • The coated tomatoes preserved minimal brightness reduction (with the T1K3 sample showing the least reduction), indicating enhanced visual quality during storage. This study aimed to examine the effectiveness of edible coating formulated from durian seed waste and and liquid smoke derived from peel in extending the storage period of tomatoes. Liquid smoke was obtained through the pyrolysis process of durian peel at three different temperatures, namely 340°C (T1), 380°C (T2), and 420°C (T3), and incorporated into liquid smoke at concentrations of 2% (K1), 4% (K2), and 6% (K3), starch and chitosan. Furthermore, antimicrobial test of edible coating was carried out through antibacterial activity tests against Gram-negative ( Escherichia coli ) and Gram-positive ( Staphylococcus aureus ) bacteria. The test was also carried out through antifungal activity tests against Aspergillus niger and Candida albicans . The results of the antibacterial test showed that the inhibition zone against S. aureus and E. coli ranged from 6.017 - 6.107 mm and 12.983 - 21.220 mm, respectively. Antifungal activity test showed that the inhibition zone against A. niger and C. albicans ranged from 8.93 - 10.08 mm and 7.07 - 7.843 mm, respectively. Meanwhile, the analysis of edible coating on tomatoes included measuring the thickness of coating, weight loss, color analysis, and respiration rate. The coating reduced tomato weight loss to 6.60–8.69%, maintained surface brightness (especially in T1K3), and decreased respiration rate. This research demonstrates a sustainable postharvest preservation method using agricultural waste, aligning with current trends in biodegradable food packaging.