# Assessment of chitosan-based edible coatings containing bioactive compounds derived from agricultural residue for improving postharvest quality characteristics of tomato (Solanum lycopersicum L.)

## TL;DR

This study shows that edible coatings made from rice and wheat straw can extend the shelf life of tomatoes while preserving their quality and reducing disease.

## Contribution

The novel use of bioactive compounds from agricultural residues in chitosan-based coatings to improve tomato postharvest quality is presented.

## Key findings

- Tomatoes coated with wheat straw extract had the lowest weight loss and disease incidence after 30 days.
- Wheat straw extract coatings preserved lycopene and beta-carotene levels better than rice straw extract coatings.
- Edible coatings enriched with straw extracts offer a sustainable alternative to conventional packaging.

## Abstract

This study aimed to evaluate the impact of bioactive-based edible coatings on the shelf life of tomatoes. Bioactive compounds were extracted from rice and wheat straw. Different concentrations of phenolic extracts (0.2–1.0 g/mL) were blended with 1% chitosan and applied to fresh tomatoes stored at 28 °C and 74%−84% relative humidity (RH) for 30 days. Periodic evaluations revealed that tomatoes coated with 1.0 g/mL extract of rice and wheat straw coatings were highly effective in maintaining tomato quality as compared to controls. Tomatoes coated with 1.0 g/mL extract of wheat straw exhibited the most favorable results, including delayed weight loss (1.29%), slowed ripening, reduced pH levels, and lower lycopene (2.79 mg/100 g) and beta-carotene (0.62 mg/100 g) contents as compared to those coated with coatings containing rice straw extracts. Additionally, wheat straw extract-coated tomatoes had the lowest disease incidence (2%) after 30 days, as compared to 100% incidence in control samples. Overall, using edible coatings enriched with rice and wheat straw extracts presents a promising approach to extending the shelf life of tomatoes while preserving their nutritional value, inhibiting microbial growth, and offering a more sustainable and eco-friendlier alternative to conventional packaging methods.

Flowchart illustrating the process of creating edible films from rice and wheat straw. Steps include bioactive compound characterization, film formulation with chitosan and citric acid, creation of edible film solutions, drying the films, and coating tomatoes. The treated tomatoes, displayed in packaging, show increased shelf life due to bioactive compounds.