Clove essential oil emulsions-loaded arrowroot starch-beeswax-based edible coating extends the shelf life and preserves the postharvest quality of fresh tomatoes (Solanum lycopersicum L.) stored at room temperature†

Abstract

This study assessed the impact of clove essential oil emulsion-loaded arrowroot starch and beeswax-based edible coatings on the physicochemical and microbiological quality characteristics, composition of bioactive compounds, and antioxidant activity of tomatoes stored at 26 ± 2 °C with a relative humidity of 72 ± 2% for 48 days. Nine formulations of edible coatings were prepared by varying the concentrations of arrowroot starch (10, 15, and 20 g L⁻¹) and clove essential oils (0, 2.5, and 5 mL L⁻¹) while keeping the concentration of beeswax constant (5 g L⁻¹). The formulated edible coatings were applied to tomatoes at the mature green stage using the dip coating method. The results indicated that all of the coating treatments improved the postharvest quality attributes and shelf life of tomatoes compared to those of the uncoated control fruits, leading to reduced food waste, increased economic savings, and better sustainability. Fruits coated with the solution containing 15 g L⁻¹ arrowroot starch, 5 g L⁻¹ beeswax, and 5 mL L⁻¹ clove essential oils showed a significant (p < 0.05) delay in changes in weight, firmness, color parameters (L*, a*, b*, and ΔE), total soluble solid content, titratable acidity, pH value, and decay incidence throughout the storage period, and the coating was found to be effective in reducing the microbial load in tomatoes, extending their shelf life to 49 ± 3 days. Furthermore, the application of this coating formulation preserved the bioactive compounds (phenolics, flavonoids, lycopene, and β-carotene) and antioxidant activity of the tomatoes during storage. The results suggest that the application of the coatings formulated with 15 g L⁻¹ arrowroot starch, 5 g L⁻¹ beeswax, and 5 mL L⁻¹ clove essential oil can effectively delay ripening and maintain the postharvest quality attributes of tomatoes during storage at 26 ± 2 °C with a relative humidity of 72 ± 2% for 48 days, demonstrating significant potential for broader food preservation and packaging applications.