Edible coatings on postharvest quality of cherry tomatoes grown in organic and conventional systems

Abstract

Cherry tomatoes belong to a promising new group of table cultivars, but show significant post-harvest quality losses, which can be reduced with edible coatings use, considered eco-sustainable. In view of the high perishability of tomatoes, the aim of this research was to evaluate the effect of different edible coatings on the shelf life of cherry tomatoes, cultivar Sweet Heaven, under organic and conventional cultivation. The experiment was conducted at the Instituto Federal Goiano, Campus Morrinhos, GO, Brazil, and the treatments were composed of coatings of chitosan, cassava starch, lactic acid and control (no coating). The samples were stored at a room with environment external temperature (± 27°C) for 20 days, arranged in a completely randomized design, with three replications. Every 2 days, the following were evaluated: fresh mass loss and moisture; pH, titratable acidity, soluble solids, lycopene, reducing sugar, vitamin C and ash; and molds and yeasts. Data were submitted to ANOVA and Tukey’s test (p<0.05). The organic system promoted greater shelf life and fruit quality of cherry tomatoes, compared to the conventional. The coating with chitosan provided longer shelf life of organic cherry tomatoes, compared to the other coatings studied, being a strong ally in reducing post-harvest waste and increasing the commercial value of the organic product, with economic strengthening for producers and traders, in addition to reduction of damage to the environment. Under conventional cultivation, the evaluated coatings were not efficient in increasing the shelf life of cherry tomatoes, requiring further studies for this condition.