Effects of Cassava-Starch Coating Concentration on the Postharvest Quality of Tomato (Solanum lycopersicum L.)
DOI:
https://doi.org/10.24843/Keywords:
tomatoes, edible coating, cassava starch, postharvest quality, storageAbstract
This study evaluated 0%, 2%, 4%, and 6% cassava-starch coatings for maintaining Mustafi tomato quality during 10 days of ambient storage. A completely randomized design with six replications per treatment was used. Coated fruit showed lower weight loss, greater firmness, lower total soluble solids, and higher vitamin C than uncoated fruit. Colour and texture category scores and carotenoid development varied with concentration. The 2% treatment provided a compromise between preservation and red-colour development; however, this selection requires a prespecified decision criterion. Complete reporting of control formulation, repeated-measures analysis, analytical methods, and the carotenoid observation date is required before independent reproduction.
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