International Journal of Food Science and Technology 2022, 57, 1353–1366 1353

Review
Potential applications and limitations of edible coatings for
maintaining tomato quality and shelf life

Haile Tesfaye Duguma1,2*

1 School of Packaging, Michigan State University, East Lansing, Michigan, USA
2 Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
(Received 7 September 2021; Accepted in revised form 17 October 2021)

Summary Tomato is among the most commercialised fruits due to its high nutritional value and health-promoting
compounds. However, tomatoes have a short shelf life and plastic packaging materials are used to miti-
gate perishability. Nevertheless, the exhaustion of nonrenewable natural resources used to produce plastics
and demand for eco-friendly packaging entailed search for other alternatives. Edible coatings have
emerged as an effective and environmentally friendly alternative to protect fruits from physical and chemi-
cal deterioration, and microbial spoilage. Edible coating can be produced from natural raw materials such
as lipids, proteins and polysaccharides. The aim of this review was to assess the recent scientific literature
regarding the application of edible coatings in maintaining quality and enhancing shelf life of tomatoes.
This review has collected and analysed the most recent studies about the application of edible coatings of
tomato. The available literature has indicated that different edible coatings have the potential to maintain
physico-chemical and sensory qualities and improve shelf life of tomatoes. Despite several benefits, edible
coatings have poor barrier properties, and some of edible coatings impart undesirable flavour on produce.
The review suggests that blending edible coatings with essential oil and active compounds using nanotech-
nologies could be used to overcome the limitations of edible coatings.
Keywords Antioxidant, biodegradable, fruit, microbial spoilage, nutritional value, postharvest loss, sensory quality, value chain.

pollutants, for example, odours, water contamination

Introduction
Tomato (Solanum lycopersicum L.) is one of the most
commercialised and second most important next to
potato with an annual production of about 163 million
tonnes (Garuba et al., 2018; FAOSTAT, 2020). It is a
good source of vitamin A, B, C and E (Arah et al.,
2016; Tripathy & Mallikarjunarao, 2020). Moreover,
tomatoes also contain various bioactive compounds
such as carotenoids, chlorophyll, organic acids, flavo-
noids, lycopene and phenols, which have health bene-
fits in reducing the incidence of cardiopathy
(Mahieddine et al., 2018; Dom
ınguez et al., 2020).
Even though tomato is the source of many nutrients
and health promoting compounds, the fruit has a short
postharvest life due to several factors. For example,
transpiration, postharvest diseases, ripening and senes-
cence cause a serious problem for marketing (Nawab
et al., 2017). About 50% of the tomato production has
been lost during postharvest handling resulting in high
economic losses, and releasing environmental
*Correspondent: E-mail: dugumaha@msu.edu
or pest proliferation (Torres-Le
on et al., 2018).
To alleviate the wastage of tomato and extend its shelf
life, it is necessary to explore new methods of preserva-
tion. This is driven by the increased consumer awareness
about health benefits of consuming fresh fruits and veg-
etables (Fagundes et al., 2015). Use of edible coatings is
among the new methods to maintain tomato quality and
reduce food wastage (Swathi et al., 2017; Aguirre-Joya
et al., 2018), extend postharvest life and minimise quality
loss (Abebe et al., 2016) and it is an eco-friendly alterna-
tive to synthetic packaging materials (Caz
on et al.,
2017). The use of edible coatings has emerged as an
effective enhancer of shelf life and protects the food from
destructive environmental effects (Sapper & Chiralt,
2018). Edible coatings have been reported to conserve
the nutritional value of fruits better than the conven-
tional packaging (Patane et al., 2019) and are safe and
suitable for human consumption because they are pre-
pared from natural materials (Khalil et al., 2020).
Edible coatings for tomato are prepared from
biopolymers such as proteins, lipids and polysaccha-
rides alone or enriched with antioxidant and

doi:10.1111/ijfs.15407
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on behalf of Institute of Food, Science and Technology (IFSTTF)
This is an open access article under the terms of the Creative Commons Attribution License, which permits use,
distribution and reproduction in any medium, provided the original work is properly cited.

1354 Edible coating for maintaining tomato quality and shelf life H. T. Duguma
antimicrobial substances’ extracts of various plants
rich in bioactive compounds (Maringgal et al., 2020).
Various studies have reported edible coatings containing
antimicrobial agents such as organic acids, essential oils
from plants and polypeptides (Nandane et al., 2017;
Robledo et al., 2018; Tzortzakis et al., 2019). Such edi-
ble coatings inactivate and reduce the populations of
microorganisms, and preserve food safety and quality
(Brown et al., 2018). Bioactive compounds extracted
from plants are increasingly integrated into edible coat-
ing materials to enhance shelf life (de Aquino et al.,
2015). Such compounds contain functional ingredients
such as flavour, colour and nutrients to improve nutri-
tional values and stability of foods (Sharma et al.,
2019). Edible coatings should meet desirable character-
istics like biodegradability, antimicrobial activity and
their packaged structure based on hydrogen-bonding
network with an improved barrier to oxygen, moisture
and solute migration (Tovar et al., 2018, 2019).
The aims of this review were to (i) assess available
literature on potential applications of edible coatings
for tomatoes and its suitability in maintaining physico-
chemical quality, minimise degradation of bioactive
compounds and microbial contamination; (ii) highlight
the effects of different edible coating on sensory qual-
ity and shelf life of tomato fruits; and (iii) explore the
potential of using biodegradable edible coating as an
alternative to nondegradable plastic packaging materi-
als, (iv) enable the tomato value chain stakeholder to
select effective edible coatings for tomatoes which
enhance shelf life, sensory acceptability and antimicro-
bial properties, and minimise quality loss.
Materials and methods
In this review, scientific journal articles that have been
published in the past 6 years were included. The author
searched for ‘edible coating/s’ and ‘tomato/es’ in Goo-
gle Scholar, Scopus and Web of Science. Unique jour-
nal articles from the three databases were critically
reviewed. Descriptive statistics about physico-chemical
quality retention and shelf-life extension capacity of edi-
ble coating compared with uncoated tomato were com-
piled and presented in the following sections.
Edible coatings
Edible coating is a thin layer prepared from edible
materials and used to prolong the shelf life of food
products (Yuan et al., 2016; Salama et al., 2019). Edi-
ble coatings are usually prepared from biodegradable
polymers as an alternative to nondegradable packaging
materials, which produce large amounts of waste
(Bashir et al., 2017; Moghadam et al., 2020).
Edible films and coatings are promising technology
to maintain food quality, safety and improve
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functionality. They have to meet many requirements,
including good organoleptic acceptability, barrier
properties, mechanical strength; biochemical, physico-
chemical and microbial stability and safe for human
consumption; non-polluting and affordability. Natural
raw materials such as polysaccharides, proteins, lipids
and their combinations are utilised in the production
of edible coatings. Besides their preservation proper-
ties, edible coatings are formulated with additives such
as antioxidants, flavourings and sweeteners to achieve
active packaging and enhance nutritional and sensory
attributes (Tiwari et al., 2016; Rambabu et al., 2019).
Working principles of edible coatings
Edible coatings and films can preserve appearance,
firmness, moisture and increase the shelf life of fruits
because of their barrier properties against moisture
and gas transmission, lipid oxidation and controlling
enzymatic activities and microbial spoilage (Brown
et al., 2018; Senturk Parreidt et al., 2018). Edible coat-
ings modify the atmosphere around fruits; change the
normal gas composition inside the fruit, delay respira-
tion rate and production of ethylene thus limiting
physiological decay of fruits (Maringgal et al., 2020).
Furthermore, a study has shown that edible coatings
containing antimicrobial agents, for instance, organic
acids, essential oils from plants and polypeptides inhi-
bit the growth of microorganisms (Nandane et al.,
2017). Edible coatings can reduce the enzyme activity,
minimise browning reaction and the softening of the
texture. In addition, it has the potential to maintain
the natural volatile flavour compounds and colour
components (Sapper & Chiralt, 2018). The edible coat-
ings protect the food products against various micro-
bial contaminants and reduces deterioration effect
(Dong et al., 2020) prolongs storage period (Grosso
et al., 2020; Hasan et al., 2020) minimise lipid oxida-
tion and moisture loss of food products (De Pilli,
2020; Kazemian-Bazkiaee et al., 2020). Meena et al.
(2020) suggested that copper-chitosan nanoparticles
create a nano-network on tomato surface which act as
a cover to all opening parts of the fruit such as stem
scar, cuticle wax, lenticels and aquaporins which pre-
vents microbial contamination, moisture loss and gas
exchanges. The overall working principles of edible
coating are indicated in Figure 1.
Effects of edible coating on respiration and gas
exchange of tomatoes
Respiration is a process whereby living tissues use O2
to carry out biochemical reaction and liberate CO2
(Abhirami et al., 2020). Various research findings con-
firmed that edible coatings have a significant effect in
reducing the respiration rate of tomato fruits. Ruelas-
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd
on behalf of Institute of Food, Science and Technology (IFSTTF)

Edible coating for maintaining tomato quality and shelf life H. T. Duguma
Figure 1 Edible coating and its working principles
Chacon et al. (2017) suggested that guar gum coating
has a great potential in reducing respiration rate of
tomatoes. Li et al. (2017) reported that peach gum
polysaccharides-based edible coating forms a layer on
the surface of cherry tomatoes and slow respiration.
Composite edible coatings from commercial pectin,
corn flour and beetroot powder have been reported to
decrease the O2 concentration during the initial
15 days of storage while the maximum CO2 concentra-
tion was recorded during 15–20 days of storage
(Sucheta et al., 2019). The coated tomato fruits have
shown significant decline in respiration rates compared
with the uncoated tomatoes. The combination of high
concentration of chitosan with low concentration of glyc-
erol has been reported to decrease the respiration rate of
coated tomatoes (Paul et al., 2018). The gas exchange of
tomato after 10 days of storage indicated that the O2
transfer decreased for nanolaminate edible coating
(700ng kg 1s 1) and nanolaminate coating with F. cernua
(700ng kg 1s 1) extract compared with uncoated tomato
(1400 ng kg 1s 1) (Salas-M
endez et al., 2019). This sug-
gests that the O2 utilised by the fruit was reduced by the
effect of the coating. Rice bran wax-coated tomatoes
exhibited a decline of O2 concentrations, but uncoated
tomatoes showed a drastic reduction in O2. This might be
due to high respiration rate in uncoated tomatoes, and rice
bran wax coating slowed down the gas exchange (Abhi-
rami et al., 2020). The respiration rate of tomatoes coated
with chitosan-incorporated grape seed extract and stored
at ambient temperature (25 °C) for 15 days was decreased
compared with uncoated tomatoes (Won et al., 2018).
Buend
ıa Moreno et al. (2019) concluded, in addition to
serving as barrier to air exchange and slowing down
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1355
respiration, edible coatings have the capacity to sustain
firmness by inhibiting enzymes that lead to the deteriora-
tion of tomato.
Effects of edible coating on preservation of
physico-chemical qualities of tomatoes
Edible coatings of fruits are intended to maintain
physico-chemical, sensory quality and extend storage
life. In this review, the impact of different edible coat-
ings on the pH, total soluble solid, weight loss, firm-
ness, titratable acidity, lycopene and beta carotene
content of tomato were assessed.
Tomato fruits pH
The fruit pH is one of the parameters used to evaluate
tomato quality (Arag€ uez et al., 2020). The pH of the
fruit always rises during maturation due to the organic
acid consumption for the metabolic processes during
respiration (Wu et al., 2016; Tumwesigye, et al., 2017).
Chitosan-pullulan composite edible coating enriched
with pomegranate peel extract has significantly min-
imised the reduction of pH of tomato from 4.75 to 4
while that of uncoated tomatoes decreased from 4.75 to
3.65 after 15 and 18 days of storage, respectively, at
room temperature (Kumar et al., 2021). In contrast to
this; Firdous et al. (2020) reported that edible coating
solutions containing 80% aloe vera gel with 2% cal-
cium chloride treatment has slightly increased the pH
value from 4.98 to 5 after 30 days storage period, which
shows that biochemical reactions leading towards
ripening and decay were slowed down by aloe vera gel-
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1356 Edible coating for maintaining tomato quality and shelf life H. T. Duguma

based coating. The study conducted by Vignesh & Nair,

(2019) has demonstrated that the pH of tomato fruits
increased slightly during storage period for samples
coated with the mixture of gelatin, chitosan, cassava
starch with or without Hibiscus mucilage. Similarly,
Peralta-Ruiz et al. (2020) reported that the pH of toma-
toes coated with candelilla wax and F. cernua and the
uncoated tomatoes has shown no significant difference.
Similarly, Won et al. (2018) reported that the pH of
tomato samples were not affected by chitosan coating
and chitosan incorporated with grapefruit seed extract
and storage temperature (10 and 25 °C). The available
information has indicated that different types of edible
coating used have shown variation in terms of their
influence on the pH of tomato fruits. The possible rea-
son for this might be the difference in nature of edible
coating used, stage of maturity of tomato and tomato
variety.
Weight loss
Weight loss is considered to be the foremost determi-
nant of the postharvest quality of tomatoes and it is an
indicator of fruit preservation (Limchoowong et al.,
2016; Wu et al., 2016). Weight loss in tomatoes are
mainly associated with the loss of water by transpira-
tion and loss of carbon reserves due to respiration (Sog-
var et al., 2016). The use of edible coatings in tomatoes
can reduce weight loss by 0.4–16% compared with the
uncoated tomatoes (Kibar & Sabir, 2018; Firdous
et al., 2020; Zhang et al., 2017a; Salas-M
endez et al.,
2019; Li et al., 2017; Meena et al., 2020; Wu et al.,
2016; Sree et al., 2020; Abebe et al., 2016 and Barreto
et al., 2016). The extent of weight loss varies with the
type of edible coating, storage temperature, relative
humidity, and the duration of storage (Table 1).
Firmness
Texture is an important quality characteristic of fruits
that determine consumer acceptance. Fruit softening
takes place due to the weakening in the cell wall com-
position, cell structure and intracellular materials
(Mwaurah et al., 2020). Firmness of cherry tomatoes
tends to decrease as a result of acid degradation of
pectin (Wu et al., 2016). Buend
ıa Moreno et al.
(2019) indicated that the active ingredient contents of
edible coatings have the capacity to minimise loss of
firmness by inhibiting the activities of enzyme respon-
sible for the softening of tissues of tomato fruits.
Laminaria japonica derived oligosaccharide-
incorporated pullulan coatings have resulted in effectively
delaying tissue softening of tomatoes. Sucheta et al.
(2019) reported that the mixture of commercial pectin,
corn flour and beetroot powder based edible coatings
have resulted in reduction of firmness as compared with
uncoated tomatoes. These biochemical processes involve
the direct suppression of the activities of pectin polygalac-
turonase and esterase enzymes causing either postharvest
softening of fruit structure or blockage of the synthesis of
ethylene. The firmness evaluation of tomatoes reported
by Abhirami et al. (2020) indicated that, the samples
coated with 10% rice bran wax maintained the firmness
for 27 days of storage, however the uncoated tomato lost
firmness and deteriorated on the 18th day after storage.
According to Kibar & Sabir (2018), the greatest loss of
firmness was recorded on the 20th day of storage with the
lowest value of 6.3 N for control, while the highest value
12.6 N was recorded from 1.0% chitosan-coated toma-
toes. Peach gum polysaccharides-based edible coating (Li
et al., 2017), aloe vera (Chrysargyris et al., 2016), mango
kernel starch (Nawab et al., 2017) and chitosan (Breda
et al., 2017)-based edible coatings have been reported in

Table 1 Effect of edible coatings treatments on tomato weight loss

Storage Weight loss (%)

Temp RH time
Treatments (°C) (%) (days) Uncoated Coated References

Peach gum polysaccharides 4 12 2.7 0.4 Li et al. (2017)

Chitosan-essential-Oil edible coating 4  0.2 12 29.8 16.7 Peralta-Ruiz et al. (2020)
Cu-chitosan nano-net 27  2 55  2 21 28.13 14.36 Meena et al. (2020)
Laminaria japonica -derived oligosaccharide-incorporated pullulan 20 14 12 6.5 Wu et al. (2016)
2.5% chitosan 30  3 °C 20 30.57 10 Sree et al. (2020)
Pectin coated 15 14% 8.5 Abebe et al. (2016)
Combination of chitosan coating (4 mg/mL) and Origanum 12 24 6.1 3.8 Barreto et al. (2016)
vulgare L. essential oil (1.25 µL/mL)
Combination of chitosan coating (4 mg/mL) and O. vulgare 25 12 10.85% 6.58%
essential oil (1.25 µL/mL)
Rice bran wax-coated 0 20 16.02 13.54 Zhang et al. (2017a)
Perforated and non-perforated low-density polyethylene bag 35 56 9 days 24.57% Ashenafi & Tura (2018)
40.95%

RH, relative humidity.

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Edible coating for maintaining tomato quality and shelf life H. T. Duguma 1357

delaying the process of softening of tomato cherries.
However, da Costa de Quadros et al. (2020) reported that
different edible coating materials used did not influence
the firmness as compared with the control treatment.
Table 2 summarises the effects of different edible
coating materials in retaining firmness losses of tomato
compared to uncoated. The firmness loss of tomatoes
coated with different edible coating materials ranged from
11.46% to 71.3% with the average of 37. 78% while the
uncoated tomato firmness losses ranged from 30% to
89% with the average firmness loss of nearly 60%. Edible
coating can preserve firmness loss nearly 23% better than
the uncoated tomato. The variations of firmness loss may
be due to storage temperature, nature of edible coatings,
stage of maturity and variety of tomato.
Titratable acidity
The acidity of tomato is one of the important quality
parameters that plays a major role and imparts the taste
of the fruits. The titratable acidity of tomatoes decreases
with ripening. Tomatoes are very sensitive to respiration
activity after harvest because citric acid is metabolised in
order to supply intermediates to the tricarboxylic acid
cycle during increases in respiration (Khatri et al., 2020;
Sree et al., 2020). The alterations in levels of organic
acids during ripening are due to increase in citrate and
decrease in the level of maltate suggesting a variation in
metabolism of citrate and reduction in the level of citric
acid (Kumar et al., 2020). Edible coatings reduce the res-
piration rate and maintains the activity of organic acids
during storage (Li et al., 2017).
The rate of reduction of TA was slow for tomato
coated with oligosaccharides derived from L.
japonica-incorporated pullulan coatings (0.51% to
0.35%) while faster rate of TA reduction was
reported for uncoated tomato (0.51% to 0.19%) dur-
ing 14 days of storage, this might be due the reduction
of the metabolic activities in the fruit (Wu et al., 2016).
Chitosan-coated tomatoes have shown noticeable
decrease in TA indicating chitosan coating is effective
to minimise ethylene production which hastens the mat-
uration of the fruit (Sree et al., 2020). Meena et al.,
(2020) reported that Cu-chitosan nano-net coating of
tomato can maintain the loss of TA during storage.
Chitosan coating of cherry tomato was effective in con-
trolling ripening and reduces TA (Guerra et al., 2015).
Similarly, Kumar et al. (2017) reported that the TA
decreased progressively during storage in both uncoated
and chitosan-coated tomato samples. However, the
coating significantly retarded the decline of TA by 32%
during storage.
Khatri et al. (2020) reported that aloevera, chitosan
and aloevera plus chitosan-coated tomatoes showed
significantly higher TA values than uncoated toma-
toes. The available literature indicates that different
edible coating used can maintain higher TA due to its
potential to reduce respiration rate metabolic activi-
ties.
Total soluble sugars
The TSS indicates the amount of sugar present in the
fruit. It is one of the main parameters for evaluating
the quality of fresh fruits (Niu et al., 2019). Total sol-
uble sugar in tomatoes increased with storage period
and the maximum value was recorded for uncoated
tomato fruits as compared with chitosan, aloevera gel

Table 2 Effects of edible coatings in minimizing firmness loss

Firmness loss (%)

Storage Storage
Treatments Temperature (°C) duration (day) Coated Uncoated References

Guar gum 22  2 20 46 72 Ruelas-Chacon et al. (2017)

Peach gum 4 12 42.7 70.7 Li et al. (2017)
Polysaccharides based edible coatings
Combined bacillomycin d and chitosan 25 15 22.4 51.7 Lin et al. (2021a)
Aloe vera gel-based edible coating 91 30 11.46 37 Firdous et al. (2020)
Candelilla wax edible coating with f. Cernua extract 25 10 14.6 30 Ruiz-Mart
ınez et al. (2020)
Rice bran wax edible coating 32 18 34.2-21.1 61.5 Abhirami et al. (2020)
Agaro-oligosaccharide 12  1 14 32 61 Hou et al. (2015)
Rice bran wax coating 0 5 30.2 50.6 Zhang et al. (2017b)
1% chitosan coating 5 20 37 68.5 Kibar & Sabir (2018)
21 10 50 32.5
Chitosan-pullulan composite edible coating 23 15 71.3 89 Kumar et al. (2021)
enriched with pomegranate peel extract 4 18 58 77.3
Mango kernel starch edible coatings 20 20 61.25-63 87.5 Nawab et al. (2017)
containing glycerol and sorbitol
Average 37.78 60.71

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on behalf of Institute of Food, Science and Technology (IFSTTF)

1358 Edible coating for maintaining tomato quality and shelf life H. T. Duguma
and the combination of chitosan and aloevera gel-
coated tomatoes (Khatri et al., 2020). This could be
due to the slower decrease in acidity in the coated fruits
resulting in a slower ripening process (Ullah et al.,
2017). Chrysargyris et al. (2016) reported that 10% and
15% aloe gel-coated tomatoes have shown significant
differences in TSS until the 7th day of storage. How-
ever, after 7th day, both coated and uncoated tomatoes
did not show any differences in TSS.
Ascorbic acid content
Ascorbic acid is the most important nutrient and is the
most sensitive to degradation during food processing
and storage (Panigrahi et al., 2017). Tomato fruits
contain high amount of ascorbic acid which provides
health benefits for humans and plays a key role in
physiological and metabolic activities of the plant.
Ascorbic acid content of tomato decreases as the
ripening stage advances. Aloevera coating significantly
delayed the decline of ascorbic acid content in coated
tomatoes (Chrysargyris et al., 2016). The blend of 1%
and 2% zinc nanocomposite and cassava starch film
coating had shown a great potential in retaining the
ascorbic acid content of tomatoes during storage per-
iod better than low density polyethylene bag (Fadeyibi
et al., 2017).
Table 3 summarises the potentials of different edible
coating in minimising the loss of ascorbic acid. The
edible coatings retaining ascorbic acid of edible-coated
tomato in the range of 63.5–78% while the uncoated
tomato retains in the ranges of 29.17–54% (Li et al.,
2017; Nawab et al., 2017; Kibar & Sabir, 2018;
Sucharitha et al., 2018; Lin et al., 2021). The variation
in ascorbic acid retentions potential of different edible
coating suggests that types of edible coatings, tomato
variety, storage duration and storage temperature
influence the extent of ascorbic acid loss of tomato.
On the other hand, edible coatings have the potential
to retain the ascorbic acid of tomato better by 24–
34.35% than uncoated tomato.
Lycopene content
The lycopene content of tomatoes increases as the
storage period is extended but plummets as fruits
senesce. Abebe et al. (2016) reported that the lycopene
content of the tomato fruits increased with the storage
time in all treatments. However, the lycopene content
of uncoated fruits increased sharply and reached the
maximum level after 15 days of storage than pectin
and chitosan-coated fruits which reached maximum at
20th days of storage. Similarly, Kibar & Sabir (2018)
reported that the lycopene content of tomatoes
increased significantly with extended storage duration
(20 days), with the highest lycopene content increment
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for uncoated sample from 18.96 to 32.7 mg kg-1 while
chitosan coatings remarkably preserved the lycopene
content of the tomato with almost similar effects
between the applied concentrations of 23.26 and mg kg-
1
for 1% and 0.5% chitosan coating, respectively.
Tomato Fruits coated with the combination of aloevera
and chitosan showed a slow increase in lycopene con-
tent (Khatri et al., 2020). In contrast, Won et al. (2018)
observed no significant difference in lycopene concentra-
tion of tomatoes coated with chitosan, chitosan-
grapefruit seed extract and the uncoated tomato.
Effects of edible coating on bioactive contents of
tomato
The total phenolic and flavonoid content of tomatoes
were reported to decrease with the storage period. High
total phenolic contents of tomato fruits were observed
on pectin and chitosan-coated samples as compared with
the uncoated tomatoes during storage period (Abebe
et al., 2016). A total phenolic content of
34.50  0.57 mg g-1 at the beginning of storage was
reduced to 19.13  0.30 mg g-1 for uncoated tomatoes
and 22.75  0.26 mg g-1 for coated tomatoes with chi-
tosan and pullulan composite edible coating enriched
with pomegranate peel extract at cold storage after
18 days (Kumar et al., 2021). Sucheta et al., (2019)
reported that the mixture of 50% pectin and 50% corn
flour coating on tomatoes was found to maintain the
highest antioxidant activities (35 lMTE 100 g 1), while
the uncoated was lowest (20 lMTE 100 g 1). Pectin-
corn flour-based coating was found to be the best in
retaining the biochemical quality of tomatoes. Further-
more, gelatin-coated tomato fruits showed higher pheno-
lic and flavonoids content and increased antioxidant
activity (Frassinetti et al., 2020). Kumar et al. (2020)
reported that reinforcing of pectin film with magnesium
hydroxide nano particles improved the retention of
bioactive compounds during tomato storage. It was con-
firmed that tomato fruits coated with aloevera gel and
chitosan maintained the total phenolic content for up to
42 days than the control fruits (Khatri et al., 2020).
Total phenolics contents of 20% aloe-coated tomato
fruits was twice than the total phenolic contents of
uncoated tomatoes (Chrysargyris et al., 2016). The high-
est percentage of total phenolic compound retention was
reported for tomatoes coated with 10% Arabic gum
compared to uncoated (Fashanu et al., 2019). Mirde-
hghan & Valero (2016) reported that phenolics content
declined during the 16 days storage period for control
treatments, while aloe-treated fruits have shown slight
modification and kept the phenolic content nearly con-
stant during the storage. The available literatures
revealed that some edible coatings have the potential to
preserve and/or improve the bioactive components of
tomato during the storage time.
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd
on behalf of Institute of Food, Science and Technology (IFSTTF)

Table 3 Effects of different edible coatings in retaining ascorbic acid of tomato
Treatment (coatings)
Peach gum polysaccharides-based
Chitosan coating
Mango kernel starch edible coatings
containing glycerol and sorbitol
1% Chitosan coating
Combined Bacillomycin D and chitosan
edible coatings
Effects of edible coating in control microbial
spoilage
The quality of tomato fruits declines during storage
due to high susceptibility to microbial spoilage (Xing
et al., 2020). However numerous findings have con-
firmed that edible coatings have a great potential in
reducing decay and microbial load.
Control of decay, disease incidence and disease severity
In addition to maintaining the sensory quality and
bioactive compound content, edible coatings can alle-
viate microbial contamination and improve shelf life
of tomatoes. Coating of tomatoes with the blends of
10% aloevera and 0.1% essential oil extracted from
sage has significantly decreased the symptoms of decay
during of storage (14 days) at 11 ◦C and 90% relative
humidity compared to control (Tzortzakis et al.,
2019). Similarly, the combination of chitosan and O.
vulgare essential oil edible coating has reported to
reduce the incidence of black mould and soft rot in
cherry tomato fruit during storage at ambient and cold
temperature (Barreto et al., 2016). Wu et al. (2016)
reported that tomato coated with oligosaccharides
derived from L. japonica-incorporated pullulan coat-
ings didn’t show any sign of decay development after
10 days of storage. The mixture of pectin and corn
flour has been reported effective to control decay
development until 15 days of storage. The combina-
tion of pectin and corn flour in the ratios of 1:1 and
4:1, respectively, has been effective in controlling rot-
ting of tomato during 30 days’ storage (Sucheta et al.,
2019). Tomato without aloevera gel showed 92%
decay while tomatoes coated with 80% aloevera gel
showed only 7.69% decay at 30 days of storage.
Uncoated tomato has developed visible signs of fungal
infection after 10 days of storage, whereas tomato
coated with higher concentration of aloevera gel signif-
icantly reduced decay of tomatoes. It may be due to
the fact that the antifungal contents and barrier prop-
erties of aloevera gel (Firdous et al., 2020). Disease
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd
on behalf of Institute of Food, Science and Technology (IFSTTF)
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Edible coating for maintaining tomato quality and shelf life H. T. Duguma 1359
Ascorbic acid loss (%)
Storage Storage
temperature (°C) duration (days) Treated Control References
4 12 29.03 51.61 Li et al. (2017)
6 30 29.1 50.5 Sucharitha et al. (2018)
20 20 37.5 70.83 Nawab et al. (2017)
5 20 27.3 46.9 Kibar & Sabir, (2018)
25 15 22 52 Lin et al. (2021)
damage incidence of 100% was reported for uncoated
tomato stored for 12 days while chitosan essential oil-
based coating at 1% and 1.5% has inhibited the dis-
ease damage totally during storage for 12 days
(Peralta-Ruiz et al., 2020).
Effects of edible coating on microbial load
Study confirmed that edible coating developed from
the combination of chitosan and sweet orange peel
essential oil has restricted the growth of Aspergillus
and Penicillium fungi on fresh tomato. (Sheikh et al.,
2021). Edible nano laminate coating with the extracts
of F. cernua was reported to be effective in inhibiting
the propagation of moulds, yeasts and aerobic to
mesophilic microorganisms in tomato fruit (Salas-
M
endez et al., 2019). Treatment of tomato with edible
coating demonstrated the highest inhibition values
against pathogenic fungi B. cinerea (35%), C.
gloeosporioides (39%) and F. oxysporum (6%) and
these percentages of inhibition were significant with
respect to coated and the control (Peralta-Ruiz et al.,
2020). According to the report of Nawab et al. (2017),
tomato coated with the combination of mango kernel
starch and sorbitol remained fungal free even after
18 days of storage while about 71% of the uncoated
tomato spoiled after 10 days. The addition of the pro-
tein hydrolysate coating had a major effect in inhibit-
ing the growth of moulds and yeasts compared with
the treatments without the hydrolysate. The cherry
tomatoes coated with 1% of hydrolysate displayed the
lowest content of moulds and yeasts for both child
tomato and ambient temperature-stored tomato (da
Costa de Quadros et al., 2020). Chitosan based edible
coating added with a lytic bacteriophage has the
results an approximately 3 log reduction in levels of
bacterial growth compared with uncoated tomato, sug-
gesting that the potential of chitosan as edible coating
in enhancing microbial safety of food during storage
(Amarillas et al., 2018). The finding of Lin et al.
(2021) has shown that combined treatment Bacil-
lomycin and chitosan could intensify the damage to
International Journal of Food Science and Technology 2022

1360 Edible coating for maintaining tomato quality and shelf life H. T. Duguma
the plasma membrane structure of spores of Rhizo-
pusstolonifer and Botrytis cinerea and inhibit the
growth in vitro. Furthermore, the combination of Bacil-
lomycin D and chitosan reduced the incidence of soft
rot and grey mould and extended the shelf life of cherry
tomato during storage at room temperature. Acosta
et al. (2016) reported the antifungal activity of a starch-
gelatin film containing oregano, clove and cinnamon
essential oils against Fusarium oxysporum and Col-
letotrichum gloesporoides. It can be concluded that edi-
ble coatings have antimicrobial activities that can
minimise microbial spoilage. Furthermore, edible coat-
ings create unfavorable conditions for the development
of spoilage microorganisms due to their barrier proper-
ties to environmental conditions. Table 4 summarized
the efficacy of different edible coatings in reducing
decay development and spoilage microorganisms.
Effects of edible coating on tomato shelf life
Various findings have been reported that the short shelf
life of tomato can be improved with the application of
edible coatings. Sucharitha et al. (2018) reported that
chitosan could extend shelf life of tomato up to 30 days
at 6 °C storage. Treating of tomato with 80% aloevera
gel maintained fruit quality during 30 days of storage
while, tomatoes without aloevera gel deteriorated
quickly, in just 12 days (Firdous et al., 2020). Accord-
ing to the finding of Patane et al. (2019), bio com-
postable polylactide and cellulose-based packaging were
suitable to extend the shelf life in fresh-cut tomato than
conventional one. The edible nanolaminate coating with
F. cernua extract, was reported to be the most effective
to inhibit the proliferation of moulds, yeasts and aero-
bic mesophilic microorganisms in tomato fruit, and
resulted in a healthy appearance until day 12 (Salas-
M
endez et al., 2019). The combination of aloevera gel
and chitosan coating has successfully retarded physio-
logical processes and extended the shelf life of
tomato up to 42 days (Khatri et al., 2020). Pectin and
corn flour- based edible coating of tomato has been
reported as an effective means of extending shelf life of
tomato compared with the uncoated (Sucheta et al.,
2019). Cactus mucilage coating of tomato has signifi-
cantly enhanced the shelf life and maintained the
physic-chemical qualities of tomato fruits during the
storage period (Tolasa et al., 2021).
The available literature has indicated that different
edible coating applied for tomato has increased the
shelf life more than 50% than the control (Table 5).
The effectiveness of edible coatings in extending shelf
life of tomato can be influenced with various factors
such as; stage of maturity, types of edible coatings,
blending of edible coatings with other essential oil,
storage Conditions (temperature and relative humidity)
as indicated in Table 5. Sucharitha et al. (2018)
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reported 30 days of safe storage of chitosan-coated
tomato while the control was spoiled at 20 of storage;
more than 30 days of acceptable shelf life was reported
for 80% aloevera gel-coated tomato while the control
was only stored for 12 days (Firdous et al., 2020) and
17 days of storage at ambient storage temperature for
pectin-coated tomato while the control was acceptable
and only stored for 10 days (Abebe et al., 2016). Fur-
thermore, it was reported that wax-coated tomato has
a shelf life of 26 days of storage periods while; the
control was only 15 days (Mandal et al., 2018).
Sensory quality
Research finding has confirmed that edible coatings
have a capacity to preserve better sensory quality.
Appearance is one of the sensory attributes regarded
as the most important indicator of the quality of
tomatoes for consumers (Tumwesigyeet al., 2017).
Mucilage-based coatings of tomatoes have improved
the appearance and better smooth surface compared
with the control tomato (Vignesh & Nair, 2019). Edi-
ble coatings affect the appearance and colour of the
product, making the surface shiny and improving con-
sumer acceptability (Galus & Kadzi
nska, 2015).
Peralta-Ruiz et al. (2020) reported that chitosan and
essential oil-based edible coating of tomato has
demonstrated acceptable for all sensory attributes
except for flavour, which has shown a lower sensory
score, it may be due to bitter taste imparted from
essential oil and superior organic acid content. Wash-
ing after the end of storage may improve the flavour.
In another way, chitosan incorporated with grapefruit
seed extract coating of tomato did not affect the fla-
vour of tomato cherry (Won et al., 2018); this might
be due to grape fruit seed extract that has improved
the unacceptable flavours that arise from chitosan
coating. The Mucilage blend suspension-coated toma-
toes had a visually acceptable appearance and better
quality. Glossy and smooth surface of the coated
tomatoes may be attributed to the smooth and trans-
parent nature of the film forming suspension (Vignesh
& Nair, 2019). Chitosan coating has been reported to
enhance the sensory quality and extend the shelf life of
tomatoes. The study reported by Sucharitha et al.
(2018) has shown that, chitosan coating has preserved
the quality of tomato up to a month without spoilage
and undesirable change to sensory attributes while the
uncoated tomato has spoiled and completely unaccept-
able on 20th day. Polysaccharides derived from O.
Thunb blended with Carboxymethyl cellulose coatings
has retain the sensory quality of the tomato, however
uncoated tomato showed observable mould develop-
ment and unacceptable smell at the same storage time
(Won et al., 2018). The combination of pectin with
corn flour and beetroot has shown significantly higher
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on behalf of Institute of Food, Science and Technology (IFSTTF)
 13652621, 2022, 3, Downloaded from https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15407, Wiley Online Library on [30/07/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Edible coating for maintaining tomato quality and shelf life H. T. Duguma 1361

Table 4 Antimicrobial potentials of edible coatings

Storage Microbial quality

Storage duration
Treatment temp (°C) (days) Uncoated Coated References

Chitosan-Based Colloid 10 28 Salmonella EC reduced Salmonella Won et al. (2018)

Incorporating Grapefruit 3.1 to 3.3 log counts by
Seed Extract mesophilic aerobes 1.2  0.3 log to 1.4 log
count 2.9  0.1 CFU/cherry
log CFU/cherry tomato mesophilic aerobes count
below the limit of detection
Chitosan-Ruta graveolens 4 12 6.96  0.44 log 1.73  0.10 log Peralta-Ruiz et al. (2020)
essential oil (1.5%) Mesophilic bacteria Mesophilic bacteria
chitosan-essential oil 12 100% disease No disease damage Peralta-Ruiz et al. (2020)
at 1& 1.5% based coating damage incidence incidence
80% aloevera gel 9  1 °C 30 92% decay 7.69% decay Firdous et al. (2020)
Mango kernel starch edible coatings 20 20 100% decay 7-19% decay Nawab et al. (2017)
containing glycerol and sorbitol
Combining of 1-1.5% Chitosan 26  2 25 100% disease incidences 20-25% disease incidences Safari et al. (2020)
and 15 mM Vanillin and disease severity and disease severity
chitosan & Mentha piperita L. 25 12 >70 signs of mold infections <40 signs of mold infections Guerra et al. (2015)
or Mentha 9 villosa (A. niger, B. cinerea & (A. niger, B. cinerea &
Huds essential oils R. stolonifera) R. stolonifera

Table 5 Different edible coating on shelf life of tomato

Maximum shelf life(days)

Treatment Uncoated Coated Storage condition References

Chitosan 20 30 6 °C Sucharitha et al. (2018)

80% aloevera Gel 12 35 9  1 °C Firdous et al. (2020)
Pectin 10 17 22 °C  1 Abebe et al. (2016)
Chitosan 16 74.5%1 RH
Composite of mango kernel starch and sorbitol 10 18 20 °C Nawab et al. (2017)
2.5% chitosan 20 30 30  3 °C Sree et al. (2020)
Wax coated 15 26 26  2 °C, Mandal et al. (2018)
60  5% RH
10% rice bran wax 18 27 32 °C Abhirami et al. (2020)
edible coating 57.5-88.3% RH

value of glossy tomato compared with the control
tomato (Sucheta et al., 2019).
Advantages of using edible coating
Nowadays, edible coatings and films are drawing
attention more than other synthetic plastic packaging
material due to biodegradability, suitability to edibility
and miscibility (Abdel Aziz et al., 2018; Salama et al.,
2018; Moghadam et al., 2020). Edible coating can be
developed as an alternative to synthetic polymer and
minimise environmental harms of plastic waste (Salehi,
2020). Edible coating from gum is one of biodegrad-
able coating material which is highly available, simple
to apply and less expensive compared to other means
of preservation (Ruelas-Chacon et al., 2017; Thombare
et al., 2017) and it can be used to enhance shelf life of
tomato. Edible coatings are considered as one of the
most-effective and safer ways to extend the shelf-
stability of the horticultural crops (Abhirami et al.,
2020). Edible coatings are non-toxic, chemical free,
residue free and chemically stable and sustainable sub-
stitute for conventional packaging materials (Ghader-
mazi et al., 2019; Mohamed et al., 2020). In addition,
edible coating may act as an adjuvant which may min-
imise the costs of other packaging and other expensive
storage management like low temperatures and a con-
trolled or modified atmosphere (Passos et al., 2016).
Generally, the available information indicates that
edible coatings can be used as an alternative to

© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd International Journal of Food Science and Technology 2022
on behalf of Institute of Food, Science and Technology (IFSTTF)

1362 Edible coating for maintaining tomato quality and shelf life H. T. Duguma
chemical preservative and synthetic polymer in main-
taining quality and safety at the same time improves
the shelf life of horticultural crops due to their
biodegradability, non-toxicity, cost effective which can
be developed from natural biopolymers.
Limitations of edible coatings and suggested
solutions
Despite, numerous advantages of edible coating, there
are some challenges that limit the industrial scale
application of edible coatings. Due to their sharp,
characteristic aroma and flavour, the use of propolis-
based edible coating is limited in the food industry
(Pobiega et al., 2019). Tomato coated with candelilla
wax enriched with F. cernua bioactive compound
scored lower sensory acceptability compared with
untreated tomato (Peralta-Ruiz et al., 2020). Tahir
et al. (2019) concluded that high concentration of gum
edible coating may negatively affect the sensory per-
ceptions of coated produce. Similarly, Sucheta et al.
(2019) reported that during extended storage time
(from 15th to 30th days), tomatoes coated with com-
posite edible coatings (commercial pectin, corn flour
and beetroot powder) showed a decline of hue angle
with respect to uncoated tomato. Beside undesirable
influence on sensory quality of some edible coatings
have instability of bioactive compounds, poor weak
film forming properties and surface adhesion might be
another challenge that limit commercial applications
of aloevera gel edible (Sarker & Grift, 2021).
Incorporation of essential oil to improve antimicro-
bial properties of edible coatings results in poor water
solubility, intense odour, and high volatility (Yousuf
et al., 2021). In addition, lack of material with the
required functionalities and the investment cost for the
installation of coating equipment are also some of the
factors that hinder the edible coating application. The
available literature confirms that poor moisture-barrier
due to the hydrophobic nature of most edible packag-
ing materials, poor temperature and relative humidity
control are the challenges that hinder the application
of edible coatings at industry level. Moreover, regula-
tion and safety related issues are another challenge for
utilization of edible coatings because there is no rec-
ommended standard does applications for different
edible coatings.
Selection of suitable edible coating for tomato, opti-
mising concentration of edible coating, incorporating
edible coating with flavour enhancer and nano encap-
sulation to improve barrier properties can be used to
minimise some of the limitations of edible coatings.
Moreover, washing at the end of storage could
improve the flavour of edible coating (Ruiz-Mart
ınez
et al., 2020). Nayak et al. (2019) also suggested that
development of new generation edible coatings which
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release active compounds using nanotechnologies like;
nanoencapsulation and multilayer systems could be
considered as integral parts of edible coatings to miti-
gate the existing limitation of edible coatings. Simi-
larly, Bakhy & Zidan (2018) reported that adding
nano materials on edible coating to prolong the shelf
life of products reduced the risk of pathogen growth
and improved the quality of fruits and vegetables.
Conclusion and future perspectives
Nowadays, the demand for tomato is highly increasing
due to its good nutritional value and rich sources of
health-promoting compounds. However, approxi-
mately 50% of the production of tomato was lost
along the supply chain due to various factors like;
damage by insects, microorganisms, pre and posthar-
vesting handling conditions. To overcome those fac-
tors affecting the quality and shelf life of tomatoes,
edible coatings can be used as an effective and eco-
friendly alternative. The available literature has shown
that edible coatings can be used to maintain physico-
chemical qualities, minimise deterioration due to
microbial contamination and increase the shelf life of
tomatoes. In addition, edible coating has a great
potential to retain the sensory perception and antioxi-
dant contents of tomatoes. Generally, the available
literature confirmed that the combination of different
edible coatings with each other and with essential oil
has an immense potential to increase the shelf life up
to a month at ambient temperature without affecting
physico-chemical and sensory quality of tomatoes.
Edible coating can maintain the quality and extend
storage periods of tomatoes equally or better than
conventional plastic packaging. This review suggests
that blending edible coatings from different sources
of raw materials with each other and enriching with
essential oil is recommendable to improve the barrier
properties of the edible coatings for better preserva-
tion of fruit. Moreover, compositing edible coating
with nanoparticles improves the strength and the per-
formance of an edible coating in maintaining quality
and prolongs shelf life of perishable food Items.
Therefore, consumers, food processors and environ-
mental regulating agencies should promote the use of
edible coating and other biodegradable packaging
materials for double benefit from it; (i) reduce food
loss, (ii) minimise environmental impacts of plastic
packaging materials.
Acknowledgements
I would like to extend my great appreciation to Dr.
Diriba B Kumsa for his valuable suggestions and edit-
ing the manuscript. His willingness to give his time so
generously has been very much appreciated.
© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd
on behalf of Institute of Food, Science and Technology (IFSTTF)

Edible coating for maintaining tomato quality and shelf life H. T. Duguma
Author Contribution
Haile Tesfaye Duguma: Conceptualization (equal);
Data curation (equal); Methodology (equal); Writing-
review & editing (equal).
Data availability statement
The data that support the findings of this study are
openly available in at https://doi.org/10.1111/ijfs.
15407.
Peer review
The peer review history for this article is available at
https://publons.com/publon/10.1111/ijfs.15407.
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