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All Journal Jurnal Pangan dan Agroindustri
Anwar, Chadas Baiti Muhammad
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Agriculture, Biological Sciences & Forestry

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Effects of Chitosan, Peppermint Oil, and Orange Pectin-Based Edible Coatings on Cherry Tomato Quality Muryeti, Muryeti; Anwar, Chadas Baiti Muhammad
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.1

Abstract

Cherry tomatoes are nutrient-rich climacteric fruits that deteriorate rapidly after harvest. This study evaluated an edible coating containing orange pectin, chitosan, and peppermint oil for preserving cherry tomato quality during room-temperature storage. A two-factor completely randomized design was applied using chitosan concentrations of 0%, 1%, 2%, and 2.5% and peppermint oil concentrations of 0.5%, 1.0%, and 1.5%. Weight loss, total soluble solids, pH, vitamin C content, and sensory attributes were analyzed using two-way ANOVA. The coating reduced weight loss, slowed changes in total soluble solids and pH, improved vitamin C retention, and maintained color and texture compared with the untreated control. The combination of 1% chitosan and 1.5% peppermint oil generally produced the best overall results. Therefore, this formulation shows promise as an edible coating for maintaining the postharvest quality of cherry tomatoes stored at room temperature.
Co-Authors Muryeti Muryeti, Muryeti