Effect of edible tragacanth coating on fruit quality of tomato cv. Falkato

Considering the high perishability of agricultural products, especially vegetables, it is very important to use edible coating materials that increase their postharvest life and are edible and non-chemical.

In this study, the effect of tragacanth gum coatings (0, 5, 7.5, and 10 g.L-1) on the edible quality of tomato fruits cv. Falkato was investigated during 35 days of storage (15 °C and 85-95% relative humidity). The fruits were immersed in tragacanth gum solutions for three minutes and carefully weighed and labeled and packed after drying. During storage time, every one week (7 days) fruits were removed and the fruit weight loss, pH, soluble solids concentration (SSC), titratable acidity (TA), fruit firmness, shrinkage, and decay index were measured and compared with the uncoated sample (distilled water treatment).

According to the results the tragacanth gum coating significantly reduced the percentage of fruit weight loss and improved the quality of tomato fruits such as firmness, SSC and TA compared to the control sample. So, coated fruits showed better edible quality than uncoated fruits. Then tragacanth gum is recommended for use after harvesting the tomato fruit.

Research limitations:

 No limitations were founded.

Originality/Value: 

In this research, for the first time, the effect of tragacanth gum coatings on the storage life of tomatoes was investigated.