Incorporation of Spirulina platensis in Edible Coating for Shelf-Life Extension of Tomatoes (Lycopersicon esculentum Mill.) Umagna Variety

¹ department of Food-industrial Technology, Faculty of Agro-industrial Technology, Padjadjaran University, Jl. Raya Bandung Sumedang, 45363 Jatinangor, Indonesia
² Padjadjaran Halal Center, Padjadjaran University, Jl. Raya Bandung Sumedang, 45363 Jatinangor, Indonesia
³ Research Centre for Limnology and Water Resources, National Research and Innovation Agency, KST Soekarno, 16911 Cibinong, Indonesia

^* Corresponding author: souvia@unpad.ac.id

Abstract

Tomatoes are a widely consumed fruit due to their rich nutritional profile and can command high market prices, exemplified by varieties like Umagna. Nevertheless, tomatoes are prone to damage. A viable solution involves applying an edible coating derived from Spirulina platensis. This study aims to investigate the effect of Spirulina platensis at different concentration on longevity of Umagna tomatoes during storage depending on the component of edible coating. Employing experimental techniques with descriptive analysis, the research underwent processing via regression and ANOVA tests. Findings demonstrated a connection between Spirulina platensis concentration and parameters such as respiration rate, weight loss, color changes, and shelf life. However, ANOVA results indicated no significant impact on factors like hardness, TAT content, water content, vitamin C content, or total sugar content (F < Fcrit). Notably, tomatoes coated with 0.5% Spirulina platensis displayed the most favorable outcomes, preserving attributes such as reduced respiration and weight loss, while maintaining hardness, TAT content, water content, vitamin C content, and total sugar content. A concentration of 0.5% Spirulina platensis extended the tomatoes’ shelf life to 52 days.