“Mitigation of Postharvest Loss in Solanum Lycopersicum L. Through Application of Biopolymeric Coatings”

The formulation of a bio-based coating employing mucilage powders integrated with protein–lipid complexes presents a novel strategy for postharvest preservation of tomato (Solanum lycopersicum). Mucilage fractions extracted from Parkia biglandulosa, Bombax ceiba, Spathodea campanulata, and Muntingia calabura exhibited significant hydrocolloidal properties that directly influenced water dynamics within the fruit tissues. Experimental application of these coatings to tomato fruit resulted in enhanced physiological indices, including total water content, relative water content, cellular succulence, and osmotic potential. These parameters are closely associated with maintenance of cellular turgor, which serves as a critical determinant of postharvest freshness and visualappeal.
Turgidity preservation, achieved through mucilage-mediated modulation of osmotic balance and water retention, reflects the efficacy of the coating in mitigating postharvest desiccation. Tomato fruits treated with varying concentrations of the mucilage complex displayed a marked reduction in moisture loss, delayed softening, and improved structural integrity throughout the storage period. Consequently, shelf-life extension was observed, along with superior retention of textural and physiologicalattributes.
The valorization of mucilage polymers sourced from waste floral, foliar, and fruit biomass of roadside avenue species further underscores the ecological and economic potential of this approach. Beyond offering a biodegradable and non-toxic alternative to synthetic coatings, such utilization addresses the dual objectives of waste reduction and sustainable crop management. Thus, mucilage-basedediblecoatingsrepresentapromisingfrontierinpostharvest biology for maintaining the market quality of tomato fruits during handling, storage, and distribution.

Shelf-life physiology (Post Harvest Physiology), Cellular solute concentration (Osmotic Potential), Plant water status indicator (Relative water content), Fleshy texture (Succulence).

1. Adams, J.B.(2004) Raw materials quality and the texture of processed vegetables. Texture in Foods. vol.2: Solid Foods. Ed. D. Kilcast. Cambridge, Woodhead Publ. Ltd, 342-363 [Google Scholar] [Crossref]

2. Ahuja, M., M. Kumar and M. Yadav, (2010). Evaluation of mimosa seed mucilage as bucoadhesivepolymer.YakugakuZasshi, 130: 937-944 [Google Scholar] [Crossref]

3. Arvanitoyannis, I.; Psomiadou, E. and Nakayama, A. (1996). Edible films made from sodium caseinate, starches, sugars or glyserol. Part 1. Carbohydrate Polymers, 31(4): 179-192. [Google Scholar] [Crossref]

4. Bewley, J.D. and Black, M. (1994). Seeds: Physiology of Development and Germination. Plenum Press, New York. [Google Scholar] [Crossref]

5. Beneke CE, Viljoen AM, Hamman JH (2009) Polymeric Plant-derived Excipientsin Drug Delivery. Molecules 14: 2602-2620. [Google Scholar] [Crossref]

6. Carlin, Gontard, N., Reich, M. and Nguyen-The, C. (2001). Journal of Food Science, 66(9): 1385 Kluge, M. and Ting, I. P.(1978). Crassulacean Acid Metabolism. Analysis of an Ecological [Google Scholar] [Crossref]

7. Adaptation. Springer-Verlag, Berlin. [Google Scholar] [Crossref]

8. Slatyer, R..O. (1955). Studies of the water relations of crop plants grown under natural rainfall in Northern Australia. Aust. J.Agr.Res.,6:365. [Google Scholar] [Crossref]

9. Janardhan, K., P. V. Murthy, K. Giriraj and S. Panchakshariah (1975). A rapid method for determination of Osmotic potential of plant sap. Curr.Sci., 44: 390. [Google Scholar] [Crossref]

• Phytochemistry of medicinal plant –Piper longum