Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences
Fariz Nurmita Aziz
Universitas Diponegoro
Earth & Planetary Sciences Environmental Science Materials Science & Nanotechnology Mathematics Physics

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Analysis of weight loss rate, color, sugar content, and total acidity in tomatoes during storage with edible coating Rafli Zulfa Kamil; Fahira Adibah Thalib; Nurwantoro Nurwantoro; Fariz Nurmita Aziz; Heni Rizqiati; Nurul Hasniah
International Journal of Advances in Applied Sciences Vol 15, No 2: June 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v15.i2.pp696-704

Abstract

Tomatoes, as climacteric fruits, offer numerous advantages, making them popular among many individuals. However, they are prone to mechanical and microbiological harm, which is why applying an edible coating is a viable post-harvest handling technique for tomatoes. A combination of corn starch, chitosan, and glycerol serves as an effective edible coating, with corn starch providing hardness, chitosan offering antimicrobial properties, and glycerol acting as a plasticizer. This research seeks to assess the rate of weight loss, color, sugar content, and total acidity in tomatoes during storage with an edible coating. The preparation of the edible coating involves using 2% (w/v) corn starch, 1.5% (w/v) chitosan dissolved in 0.5% (w/v) acetic acid, and 0.25% (w/v) glycerol. The tomatoes were immersed in the edible coating twice, with each immersion lasting 1 minute and a drying period of 5 minutes. Subsequently, the tomatoes were stored for 15 days, with observations made every 5 days. The edible coating has been shown to slow down the deterioration of tomatoes during storage by forming a barrier that restricts the movement of water and air, which are essential for the physicochemical reactions involved in the tomato ripening process.
Co-Authors Fahira Adibah Thalib Heni Rizqiati Nurul Hasniah Nurwantoro Nurwantoro Rafli Zulfa Kamil