Arrowroot (Maranta arundinaceae L.) starch-based edible coating formulation and its application to shelf-life extension of tomato (Solanum lycopersicum L.)

Abstract

Arrowroot starch, a locally abundant and underutilized resource in Indonesia, shows promise as a base material for edible coatings due to its transparency, odorlessness, and high amylose content. This study evaluated the effectiveness of arrowroot (Maranta arundinaceae L.) starch-based coatings in extending the shelf life of tomatoes (Solanum lycopersicum L.) under room temperature storage. Coating formulations were prepared using 3 % and 4 % starch concentrations, 4 % glycerol, and 0.1 % Tween 80, and applied to tomatoes, while uncoated samples served as controls. Over a 15-day storage period, with evaluations every three days, the 4 % arrowroot starch coating was most effective in reducing respiration rate, preserving color (a* value:1.65 ± 3.08), minimizing color change (ΔE: 9.95 ± 3.10), and reducing texture degradation (20.53 ± 1.88) and weight loss (1.39 %). Consequently, the shelf life of coated tomatoes was extended to 26 days, compared to 20 days for the controls. These results suggest that arrowroot starch-based edible coatings can serve as a sustainable postharvest management strategy for extending the shelf life of fresh produce, thereby minimizing food waste and promoting the use of biodegradable materials in food preservation.