Effect of hexanal nano-fiber matrix on quality parameters of tomato fruits during storage

Abstract

The study introduced an innovative hexanal nano-fiber matrix created through electrospinning, aimed at enhancing the storage life of tomato fruits in noncontact packaging applications. Hexanal is highly volatile and easily evaporates on the fruit surface during post-harvest treatment. Electrospinning was done using polyvinyl alcohol and β-cyclodextrin moisture sensitivity polymers for the encapsulation of hexanal molecules. The nano-fibre matrix was created using a mix ratio of 1:2:5 by weight. Gas chromatography revealed the continuous diffusion of hexanal vapour from the nano-fiber. The scanning electron microscope demonstrated the presence of nanowires with diameters varying between 195.5 and 345.8 nm. The hexanal particles were depicted in the images obtained from the transmission electron microscope, which revealed individual fibre diameters ranging from 151.2 to 244 nm. The characteristic peak at 1692 cm⁻¹ verified the successful integration of hexanal into the nanofiber matrix, as shown by the FT-IR spectrum. Under ambient conditions, the shelf life of commercially mature green tomato fruits was increased to 32 days with the nanofiber treatment, compared to 18 days for the control fruits. The fruits that were treated exhibited superior quality characteristics, like reduced physiological weight loss, lower percentage of decay, and enhanced firmness along with improved colour. Consequently, it may serve as a reliable solution for numerous African nations where the availability of electricity for operating cold storage facilities, particularly in rural regions, is insufficient. This may play a significant role in enhancing food and nutrition security in tropical nations.