Efficiency of Edible Coating from Locally Sourced Materials in Maintaining the Postharvest Quality of Belfast Tomatoes

Kofi  Owusu-Akyaw Oduro; Abena  Boakye; Ibok Nsa Oduro; William  Otoo Ellis; Nana Baah Pepra-Ameyaw

doi:10.4314/just.v41i3.1639

Mr. Kofi Owusu-Akyaw Oduro University of Manitoba https://orcid.org/0000-0002-3662-8516
Dr. Abena Boakye Kwame Nkrumah University of Science and Technology, Ghana https://orcid.org/0000-0003-0344-2683
Prof. (Mrs.) Ibok Nsa Oduro Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana https://orcid.org/0000-0003-3731-2684
Prof. William Otoo Ellis Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana https://orcid.org/0000-0001-6993-4731
Dr. Nana Baah Pepra-Ameyaw Kwame Nkrumah University of Science and Technology https://orcid.org/0000-0003-4904-4947

DOI: https://doi.org/10.4314/just.v41i3.1639

Keywords: Edible Coating, Belfast Tomato, Postharvest Quality, Chitosan, Cassava Starch

Abstract

Edible coating technology has been proven to be an efficient and effective method of postharvest preservation. Especially in developing countries, edible coatings and other postharvest technologies are often limited by their high cost. The study aimed to assess the effect of edible coating materials prepared from inexpensive and locally available materials on the postharvest quality of Belfast tomatoes during storage. Different edible coating formulations [M1, M2, M3 and M4] were prepared by varying the concentration of orange peel powder [OP] [0,0.1,0.5,1%] in 10g/L Cassava Starch [CS] and 10g/L Chitosan [CH] coating solutions. Coated and control fruits were stored at 25°C for three weeks. Results showed that the coatings significantly [p<0.05] delayed the changes in weight loss, total Soluble solids, pH and colour compared to uncoated control fruits. At the end of the 3-week storage period, the control fruits recorded the highest weight loss, 25.58 ±1.73 % whiles M4 had the least, 15.14 ±0.30 %. M4 [CH+CS+1OP] significantly maintained the total soluble solids of the tomatoes which increased from 5.71° to 6.68°whiles the control tomatoes increased from 5.71° to 9.09° showing the effectiveness of the coating in maintaining the Total Soluble Solid (TSS) of the Belfast tomatoes. The coated samples also showed some resistance to the colour changes as well as the pH exhibiting the ability to delay the ripening rate in the tomatoes. The edible coating significantly improved the postharvest quality of the Belfast tomato and could have immense impact on other local tomato varieties.

Author Biographies

Mr. Kofi Owusu-Akyaw Oduro , University of Manitoba

Kofi Owusu-Akyaw Oduro is a Graduate Research assistant at the University of Manitoba, where he is involved in applied research and innovation projects that focus on food chemistry and quality, specifically on Food Proteins. He earned his bachelor’s degree in food science and technology from Kwame Nkrumah University of Science and Technology, Kumasi, where he gained a solid foundation in food chemistry, microbiology, engineering, and nutrition. As an ambassador for the Force for Health Network, Kofi promotes health literacy and social justice in global communities. Kofi Oduro has expertise in Green Chemistry, Protein Extraction and Modification Techniques, Biodegradable Packaging and Food Safety. His goal is to become a leader and a change-maker in the field of food science to improve the well-being and sustainability of the global food system.

Dr. Abena Boakye, Kwame Nkrumah University of Science and Technology, Ghana

Dr Abena Boakye is a senior lecturer at the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana. She holds a PhD in Food Science and Technology and has extensive experience in compositional studies that exploit the nutrition and health benefits of food commodities. Dr Boakye is currently a fellow of the Food Systems Research Network for Africa (FsNet-Africa) where she works as the project lead of an international team to explore interdisciplinary approaches to underutilized species as vehicles for sustainable nutrition and food security in climate-vulnerable and malnourished communities in Ghana. She has expertise in Food Compositional Analysis, Food Product development, Applied Sensory science and Postharvest Management of Crops.

Prof. (Mrs.) Ibok Nsa Oduro, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana

Professor (Mrs.) Ibok Oduro is a Professor of Postharvest Technology at the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. Prof Oduro’s research goal is to improve food security, particularly nutrition for the growing population of Africa, with emphasis on identifying underutilized resources with food potential and developing new methods of extracting, preserving and enhancing the nutritive value of these foods. She has expertise in Roots and Tuber processing, Functional Foods, Food Product development, Food Chemistry and Nutrition.

Prof. William Otoo Ellis, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana

Professor William Otoo Ellis is an accomplished researcher and academic of international repute with research expertise spanning from Applied Microbiology and Quality Assurance. Professor Ellis is currently a Professor of Food Microbiology at the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST). He has more than 27 years’ experience in academia and other related organizations. Professor Ellis has expertise in Food Toxicology and Epidemiology, Microbiology, Food product development and Packaging.

Dr. Nana Baah Pepra-Ameyaw, Kwame Nkrumah University of Science and Technology

Dr. Nana Baah Pepra-Ameyaw is a food scientist with a background in chemistry, whose research involves studying the interactions between polyphenol compounds and major food components like carbohydrates and proteins. He holds a Ph.D. in Food Science from Michigan State University and is an alumnus of the Borlaug Higer Education for Research and Development (BHEARD) program. He is currently serving as a Postdoctoral fellow at Chapman University under their Grand Challenges Initiative.