Functional Edible Coating from Banana Peel Starch (Musa sapientum L.) and Vannamei Shrimp Shell Chitosan for Quality Maintenance of Tomato

Abstract

Fresh tomatoes (Solanum lycopersicum L.) are highly perishable because of rapid physiological and microbial deterioration during storage. The use of biodegradable edible coatings derived from natural resources, including banana peel starch (Musa sapientum L.) and chitosan obtained from vannamei shrimp shells, provides a sustainable approach to preserving postharvest quality. This study aimed to develop a functional edible coating based on banana peel starch and chitosan and evaluate its effectiveness in maintaining the quality of tomatoes during storage. Tomatoes were coated using an edible coating based on banana peel starch and shrimp shell chitosan using the dipping method, then stored at room temperature for 20 days. Sensory characteristics, physicochemical properties namely weight loss, pH, and total soluble solids, vitamin C content, and total microbial count of tomatoes were evaluated periodically every 5 days. The result sensory evaluation indicated that banana peel starch and shrimp shell chitosan coatings improved surface quality and overall acceptability of tomatoes. The results showed that application of the edible coating reduced weight loss and slowed the increase in pH relative to the control group (uncoated tomatoes). Tomatoes coated with edible coating can also maintain a more stable total soluble solids content and exhibited higher vitamin C content compared to the control. Furthermore, the coating inhibited microbial growth, attributed to the barrier properties of starch and the antimicrobial activity of chitosan. Therefore, the edible coating formulated from banana peel starch and chitosan effectively maintained the physicochemical, microbiological, and sensory qualities of tomatoes, indicating its promise as a sustainable postharvest preservation method.