African elemi oil incorporated coating for quality improvement and shelf life extension of tomato fruit
1 Department of Biochemistry, School of Biological Sciences, Federal University of Technology Owerri, Imo State, Nigeria.
2 Department of Perishable Crops Research, Nigerian Stored Products Research Institute (NSPRI), Ilorin, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 23(01), 046–060.
Article DOI: 10.30574/gscbps.2023.23.1.0135
Publication history:
Received on 22 February 2023; revised on 01 April 2023; accepted on 04 April 2023
Abstract:
The potentials of African elemi oil coating was evaluated on post-harvest loss reduction and shelf-life extension of tomato fruits during 16 days of storage. Tomato at turning stage were grouped into oil-incorporated (treated), non-oil incorporated (treated control) starch coated fruits, and non-coated fruits (untreated control). Fatty acid profile, phenolic and flavonoid contents of the extracted oil were also assessed. Oleic and pentadecanoic acids were the most predominant fatty acids at 51.51 and 40.00% respectively, while the phenol (6.03 ± 0.001 mg/g) and flavonoid (4.59 ± 0.003 mg/g) were appreciably high. The moisture content (91.49%) of the untreated samples was significantly (p<0.05) higher than those of the treated groups. There were no significant differences in the average weight losses and ash contents of the tomato groups. The oil-coated and untreated control samples recorded gradual reduction in TTA which culminated at 0.20 and 0.32% respectively on day 16, while the treated control recorded significantly (p<0.05) higher values at days 13 and 16 (0.72 and 0.78% respectively). TSS content of the tomatoes increased significantly (p<0.05) with increase in storage duration with the untreated control having the highest value (5.30 oBrix), and the oil-coated samples the least (4.6 oBrix). The treated groups had significantly (p<0.05) higher pH values compared to the untreated control. The oil-treated tomatoes had significantly (p<0.05) higher sensory attributes than the other groups. Results of the study revealed that African elemi oil-incorporated starch impacted positively on the quality, aesthetic appeal and sensory properties of the stored fruits.
Keywords:
Edible coating; Atili oil; Cassava starch; Tomato; Essential oil
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
