Tomato preservation with essential oil microcapsules-chitosan coating

Chitosan has biodegradability, antimicrobial properties and good film-forming properties, which can form a dense film on the surface of fruits to reduce the impact of the external adverse environment on the fruits. However, the antimicrobial ability of chitosan itself is limited, and it is necessary to enhance the antimicrobial preservation ability of chitosan with the help of active substances. This study focused on the preparation of three different essential oil microcapsules: rosemary essential oil microcapsules (REOM), ginger essential oil microcapsules (GEOM), and lemongrass essential oil microcapsules (LEOM). Chitosan (CS) served as the film-forming substrate, and the effects of microcapsules with varying concentrations (0%, 0.5%, 1%, 1.5%, 2%) on the physicochemical properties of the films were investigated. Additionally, the antimicrobial properties and adhesion of the coatings with 1.5% microcapsule addition were studied. The film-forming solution containing 1.5% microcapsules was employed to preserve yellow cherry tomatoes. The results indicated the effectiveness of films in reducing weight loss, maintaining fruit firmness, delaying changes in total soluble solids (TSS) and titratable acid (TA), and inhibiting the decline of total phenolics and vitamin C content. The extended shelf-life of the tomatoes was achieved through storage at 10 degrees C for 28 days, demonstrating considerable potential for application in the field of fruit and vegetable preservation.