Significance of edible coating in mitigating postharvest losses of tomatoes in Pakistan: a review

Abebe, Z., Tola, Y. B., & Mohammed, A. (2017). Effects of edible coating materials and stages of maturity at harvest on storage life and quality of tomato (Lycopersicon Esculentum Mill.) fruits. African Journal of Agricultural Research, 12(8), 550-565.  https://doi.org/10.5897/ajar2016.11648 

Abushita, A. A., Hebshi, E. A., Daood, H. G., & Biacs, P. A. (1997). Determination of antioxidant vitamins in tomatoes. Food Chemistry, 60(2), 207-212. https://doi.org/10.1016/S0308-8146(96)00321-4

Adjouman, Y. D., Nindjin, C., Kouassi, K. N., Tetchi, F. A., N'Guessan, G. A., & Sindic, M. (2018). Effect of edible coating based on improved cassava starch on postharvest quality of fresh tomatoes (Solanum lycopersicum L.). International Journal of Nutritional Science and Food Technology, 4(1), 1-10.

Agarwal, A., Shen, H., Agarwal, S., & Rao, A. V. (2001). Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties. Journal of Medicinal Food, 4(1), 9-15. https://doi.org/10.1089/10966200152053668

Agarwal, S., & Rao, A. V. (2000). Tomato lycopene and its role in human health and chronic diseases. Cmaj, 163(6), 739-744.

Ahmed, F. A., Sipes, B. S., & Alvarez, A. M. (2017). Postharvest diseases of tomato and natural products for disease management. African Journal of Agricultural Research, 12(9), 684-691. https://doi.org/10.5897/ajar2017.12139

Ali, A., Maqbool, M., Ramachandran, S., & Alderson, P. G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58(1), 42-47. http://dx.doi.org/10.1016/j.postharvbio.2010.05.005

Amarillas, L., Lightbourn‐Rojas, L., Angulo‐Gaxiola, A. K., Basilio Heredia, J., González‐Robles, A., & León‐Félix, J. (2018). The antibacterial effect of chitosan‐based edible coating incorporated with a lytic bacteriophage against Escherichia coli O157: H7 on the surface of tomatoes. Journal of Food Safety, 38(6), e12571. http://dx.doi.org/10.1111/jfs.12571

Azodanlou, R., Darbellay, C., Luisier, J. L., Villettaz, J. C., & Amadò, R. (2003). Development of a model for quality assessment of tomatoes and apricots. LWT-Food Science and Technology, 36(2), 223-233. http://dx.doi.org/10.1016/S0023-6438(02)00204-9

Badawy, M. E., & Rabea, E. I. (2009). Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit. Postharvest Biology and Technology, 51(1), 110-117. http://dx.doi.org/10.1016/j.postharvbio.2008.05.018

Bailén, G., Guillén, F., Castillo, S., Serrano, M., Valero, D., & Martínez-Romero, D. (2006). Use of activated carbon inside modified atmosphere packages to maintain tomato fruit quality during cold storage. Journal of Agricultural and Food Chemistry, 54(6), 2229-2235. http://dx.doi.org/10.1021/jf0528761

Baldwin, E. A., Scott, J. W., Einstein, M. A., Malundo, T. M. M., Carr, B. T., Shewfelt, R. L., & Tandon, K. S. (1998). Relationship between sensory and instrumental analysis for tomato flavor. Journal of the American Society for Horticultural Science, 123(5), 906-915. http://dx.doi.org/10.21273/JASHS.123.5.906

Bautista-Baños, S., Hernandez-Lauzardo, A. N., Velazquez-Del Valle, M. G., Hernández-López, M., Barka, E. A., Bosquez-Molina, E., & Wilson, C. L. (2006). Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Protection, 25(2), 108-118. https://doi.org/10.1016/j.cropro.2005.03.010

Breda, C. A., Morgado, D. L., de Assis, O. B. G., & Duarte, M. C. T. (2017). Effect of chitosan coating enriched with pequi (Caryocar brasiliense Camb.) peel extract on quality and safety of tomatoes (Lycopersicon esculentum Mill.) during storage. Journal of Food Processing and Preservation, 41(6), e13268. https://doi.org/10.1111/jfpp.13268 

Brooks, M. S., Ghaly, A. E., & Abou El-Hana, N. H. (2008). Effect of osmotic pre-treatment on the air-drying behavior and quality of plum tomato pieces. International Journal of Food Engineering, 4(5). http://dx.doi.org/10.2202/1556-3758.1495

Canene-Adams, K., Campbell, J. K., Zaripheh, S., Jeffery, E. H., & Erdman Jr, J. W. (2005). The tomato as a functional food. The Journal of Nutrition, 135(5), 1226-1230. https://doi.org/10.1093/jn/135.5.1226

Chohan, T. Z., & Ahmad, S. (2008). An assessment of tomato production practices in Danna Katchely, Azad Jammu Kashmir. Pakistan Journal of Life and Social Sciences,6, 96-102.

Chrysargyris, A., Nikou, A., & Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zealand Journal of Crop and Horticultural Science, 44(3), 203-217.  https://doi.org/10.1080/01140671.2016.1181661 

Cohen, L. A. (2002). A review of animal model studies of tomato carotenoids, lycopene, and cancer chemoprevention. Experimental Biology and Medicine, 227(10), 864-868. https://doi.org/10.1177/153537020222701005

Costa, J. M., & Heuvelink, E. (2018). The global tomato industry. Tomatoes. Boston, USA: CABI, 1-26. http://dx.doi.org/10.1079/9781780641935.0001

Das, D. K., Dutta, H., & Mahanta, C. L. (2013). Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature. LWT-Food Science and Technology, 50(1), 272-278. http://dx.doi.org/10.1016/j.lwt.2012.05.018

Davila-Avina, J. E., Villa-Rodríguez, J. A., Villegas-Ochoa, M. A., Tortoledo-Ortiz, O., Olivas, G. I., Ayala-Zavala, J. F., & González-Aguilar, G. A. (2014). Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages. Journal of Food Science and Technology, 51(10), 2706-2712. http://dx.doi.org/10.1007/s13197-012-0771-3

El Ghaouth, A., Ponnampalam, R., Castaigne, F., & Arul, J. (1992). Chitosan coating to extend the storage life of tomatoes. HortScience, 27(9), 1016-1018. http://dx.doi.org/10.21273/HORTSCI.27.9.1016

El-Anany, A. M., Hassan, G. F. A., & Ali, F. R. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage. Journal of Food Technology, 7(1), 5-11.

Engelhard, Y. N., Gazer, B., & Paran, E. (2006). Natural antioxidants from tomato extract reduce blood pressure in patients with grade-1 hypertension: a double-blind, placebo-controlled pilot study. American Heart Journal, 151(1), 100-106. https://doi.org/10.1016/j.ahj.2005.05.008

Etminan, M., Takkouche, B., & Caamaño-Isorna, F. (2004). The role of tomato products and lycopene in the prevention of prostate cancer: a meta-analysis of observational studies. Cancer Epidemiology and Prevention Biomarkers, 13(3), 340-345.

Fagundes, C., Pérez-Gago, M. B., Monteiro, A. R., & Palou, L. (2013). Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit. International Journal of Food Microbiology, 166(3), 391-398. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.08.001

Firdous, N., Khan, M. R., Butt, M. S., & Shahid, M. (2020). Application of aloe vera gel based edible coating to maintain postharvest quality of tomatoes. Pakistan Journal of Agricultural Sciences, 57(1). http://dx.doi.org/10.21162/PAKJAS/20.7746

García, M., Casariego, A., Diaz, R., & Roblejo, L. (2014). Effect of edible chitosan/zeolite coating on tomatoes quality during refrigerated storage. Emirates Journal of Food and Agriculture (EJFA), 26(3), 238-246. https://doi.org/10.9755/ejfa.v26i3.16620

George, B., Kaur, C., Khurdiya, D. S., & Kapoor, H. C. (2004). Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry, 84(1), 45-51. https://doi.org/10.1016/S0308-8146(03)00165-1

Giovannucci, E. (1999). Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. Journal of the National Cancer Institute, 91(4), 317-331. https://doi.org/10.1093/jnci/91.4.317

Hatirli, S. A., Ozkan, B., & Fert, C. (2006). Energy inputs and crop yield relationship in greenhouse tomato production. Renewable Energy, 31(4), 427-438. https://doi.org/10.1016/j.renene.2005.04.007

Helyes, L., & Lugasi, A. (2006). Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation. Acta Alimentaria, 35(2), 183-193. https://doi.org/10.1556/AAlim.35.2006.2.5

Ishtiaq, S., Panhwar, W. A., Mehmood, S. A., Khatri, I., & Ahmad, S. (2017). Population and incidence of pests on different tomato (Lycopersicon esculentum L.) varieties from district Mansehra Pakistan. Journal of Entomology and Zoology Studies, 800(55), 800-803.

Javanmardi, J., & Kubota, C. (2006). Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology, 41(2), 151-155. https://doi.org/10.1016/j.postharvbio.2006.03.008

Kader, A. A. (2002). US grade standards. Postharvest Technology of Horticultural Crops, 3311, 287. https://doi.org/10.1111/j.1365-2621.2001.00513.x

Kader, A. A., Morris, L. L., Stevens, M. A., & Albright-Holton, M. (1978). Composition and flavor quality of fresh market tomatoes as influenced by some postharvest handling procedures. Journal of the American Society for Horticultural Science, 103(1), 6-13.

Kaur, C., & Kapoor, H. C. (2001). Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology, 36(7), 703-725. https://doi.org/10.1111/j.1365-2621.2001.00513.x  

Khalil, O. A., Mounir, A. M., & Hassanien, R. A. (2020). Effect of gamma irradiated Lactobacillus bacteria as an edible coating on enhancing the storage of tomato under cold storage conditions. Journal of Radiation Research and Applied Sciences, 13(1), 317-329. http://dx.doi.org/10.1080/16878507.2020.1723886

Kuti, J. O., & Konuru, H. B. (2005). Effects of genotype and cultivation environment on lycopene content in red‐ripe tomatoes. Journal of the Science of Food and Agriculture, 85(12), 2021-2026.  https://doi.org/10.1002/jsfa.2205

Leandro, D. S. P., Bitencourt, T. A., Saltoratto, A. L., Seleghim, M. H., & Assis, O. B. (2018). Antifungal activity of chitosan and its quaternized derivative in gel form and as an edible coating on cut cherry tomatoes. Journal of Agricultural Sciences (Belgrade), 63(3), 271-285.

Mahfoudhi, N., & Hamdi, S. (2015). Use of almond gum and gum Arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage. Journal of Food Processing and Preservation, 39(6), 1499-1508. http://dx.doi.org/10.1111/jfpp.12369

Motlagh, S., Ravines, P., Karamallah, K. A., & Ma, Q. (2006). The analysis of Acacia gums using electrophoresis. Food Hydrocolloids, 20(6), 848-854. http://dx.doi.org/10.1016/j.foodhyd.2005.08.007

Mutschler, M. A., Wolfe, D. W., Cobb, E. D., & Yourstone, K. S. (1992). Tomato fruit quality and shelf life in hybrids heterozygous for the alc ripening mutant. HortScience, 27(4), 352-355.     https://doi.org/10.21273/HORTSCI.27.4.352

Nawab, A., Alam, F., & Hasnain, A. (2017). Mango kernel starch as a novel edible coating for enhancing shelf-life of tomato (Solanum lycopersicum) fruit. International Journal of Biological Macromolecules, 103, 581-586. http://dx.doi.org/10.1016/j.ijbiomac.2017.05.057

Ochida, C. O., Itodo, A. U., & Nwanganga, P. A. (2019). A Review on Postharvest Storage, Processing and Preservation of Tomatoes (Lycopersicon esculentum Mill). Asian Food Science Journal, 1-10. http://dx.doi.org/10.9734/AFSJ/2019/44518

Paetau, I., Khachik, F., Brown, E. D., Beecher, G. R., Kramer, T. R., Chittams, J., & Clevidence, B. A. (1998). Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans. The American Journal of Clinical Nutrition, 68(6), 1187-1195. https://doi.org/10.1093/ajcn/68.6.1187

Paladugu, K., & Gunasekaran, K. (2017). Development of gum arabic edible coating formulation through Nanotechnological approaches and their effect on physico-chemical change in tomato (Solanum lycopersicum L) fruit during storage. International Journal of Agriculture Sciences, ISSN, 0975-3710.

Park, H. J., Chinnan, M. S., & Shewfelt, R. L. (1994). Edible corn‐zein film coatings to extend storage life of tomatoes. Journal of Food Processing and Preservation, 18(4), 317-331.    http://dx.doi.org/10.1111/j.1745-4549.1994.tb00255.x

Ramos-García, M., Bosquez-Molina, E., Hernández-Romano, J., Zavala-Padilla, G., Terrés-Rojas, E., Alia-Tejacal, I., & Bautista-Baños, S. (2012). Use of chitosan-based edible coatings in combination with other natural compounds, to control Rhizopus stolonifer and Escherichia coli DH5α in fresh tomatoes. Crop Protection, 38, 1-6.

Rao, A. V., & Agarwal, S. (1998). Bioavailability and in vivo antioxidant properties of lycopene from tomato products and their possible role in the prevention of cancer. Nutrition and Cancer, 31(3), 199-203. https://doi.org/10.1080/01635589809514703

Rao, A. V., & Rao, L. G. (2007). Carotenoids and human health. Pharmacological Research, 55(3), 207-216. https://doi.org/10.1016/j.phrs.2007.01.012

Reddy, M. B., Angers, P., Castaigne, F., & Arul, J. (2000). Chitosan effects on blackmold rot and pathogenic factors produced by Alternaria alternata in postharvest tomatoes. Journal of the American Society for Horticultural Science, 125(6), 742-747. https://doi.org/10.21273/JASHS.125.6.742

Sathiyabama, M., Akila, G., & Charles, R. E. (2014). Chitosan-induced defence responses in tomato plants against early blight disease caused by Alternaria solani (Ellis and Martin) Sorauer. Archives of Phytopathology and Plant Protection, 47(16), 1963-1973. https://doi.org/10.1080/03235408.2013.863497

Tahir, A., Shah, H., Sharif, M., Akhtar, W., & Akmal, N. (2012). An overview of tomato economy of Pakistan: comparative analysis. Pakistan Journal of Agricultural Research, 25(4), 288-294.

Taşdelen, Ö., & BAYINDIRLI, L. (1998). Controlled atmosphere storage and edible coating effects on storage life and quality of tomatoes. Journal of Food Processing and Preservation, 22(4), 303-320. http://dx.doi.org/10.1111/j.1745-4549.1998.tb00352.x

Troy, D. J., & Kerry, J. P. (2010). Consumer perception and the role of science in the meat industry. Meat Science, 86(1), 214-226. http://dx.doi.org/10.1016/j.meatsci.2010.05.009

Weisburger, J. H. (2002). Lycopene and tomato products in health promotion. Experimental Biology and Medicine, 227(10), 924-927. https://doi.org/10.1177/153537020222701014

Won, J. S., Lee, S. J., Park, H. H., Song, K. B., & Min, S. C. (2018). Edible coating using a chitosan‐based colloid incorporating grapefruit seed extract for cherry tomato safety and preservation. Journal of Food Science, 83(1), 138-146. http://dx.doi.org/10.1111/1750-3841.14002

Zapata, P. J., Guillén, F., Martínez‐Romero, D., Castillo, S., Valero, D., & Serrano, M. (2008). Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture, 88(7), 1287-1293. http://dx.doi.org/10.1002/jsfa.3220

Zhuang, Y. R., & Huang, Y.W. (2003). Influence of hydroxypropyl methylcellulose edible coating on fresh-keeping and storability of tomato. Journal of Zhejiang University-SCIENCE A, 4(1), 109-113. http://dx.doi.org/10.1631/jzus.2003.0109