Synergistic effect of macadamia nut oil and Chitosan coatings on physicochemical characteristics of tomatoes during storage
| dc.contributor.author | Tlehema Gwandu Umbayda | |
| dc.contributor.author | Anthony Daniel Funga | |
| dc.contributor.author | Alinanuswe Joel Mwakalesi | |
| dc.date.accessioned | 2026-07-06T13:43:35Z | |
| dc.date.available | 2026-07-06T13:43:35Z | |
| dc.date.issued | 2025-10 | |
| dc.description.abstract | A signicant portion o globally produced ruits are lost between the armer and consumer, necessitating solutions like natural edible coatings or preservation due to their low cost and less toxicity. Tis study aimed to assess whether the combination o macadamia nut oil and chitosan posed synergistic eects on physicochemical properties o tomato ruits or the macadamia nut oil alone. A completely randomized design (CRD) with eight treatments was employed: S1 (control), S2–S4 (combined macadamia nut oil and chitosan coating), S5–S7 (macadamia nut oil coating), and S8 (chitosan). Te experimental setup was conducted over 20 days at rerigeration (4°C) and postharvest shed conditions (23.8°C–30°C, 65.8%–97.5% RH). Te coating solution made up o a combination o 2.5% v/v macadamia nut oil and 1% w/v chitosan showed signicant dierences (p ≤ 0.05) in slowing down the changes in pH rom 3.95 to 4.3, total chlorophyll content rom 0.19 mg/100 to 0.12 mg/100 mL, and lipid peroxidation rom 13.5 to 19.71 meq/kg. Moreover, coating solutions made by macadamia nut oil alone, especially with 1% v/v, showed the smallest increases in total soluble solids (SS) and total sugar content, and also they exhibited the smallest decreases in titratable acidity (0.64 to 0.08 g/L), ripening index (5.78 to 84.74), total carotenoids (17.02 to 24.585 μg/g), and rmness (355 N to 130 N). Comparative analysis indicated that 1% v/v macadamia nut oil had higher mean dierences (p < 0.05) or most physicochemical parameters than coating solutions comprising 2.5% v/v macadamia nut oil and 1% w/v chitosan. However, this nding highlighted that the combination o macadamia nut oil with chitosan oers a synergistic eect on specic crucial parameters (pH, total chlorophyll content, and lipid peroxidation) compared to macadamia nut oil alone. Further studies could investigate the an- timicrobial eect o tomatoes treated with a combination o macadamia nut oil and chitosan. | |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/20.500.14820/7677 | |
| dc.language.iso | en | |
| dc.publisher | John Wiley & Sons Ltd | |
| dc.subject | edible coatings | |
| dc.subject | firmness | |
| dc.subject | physicochemical | |
| dc.subject | postharvest shed | |
| dc.subject | refrigeration | |
| dc.title | Synergistic effect of macadamia nut oil and Chitosan coatings on physicochemical characteristics of tomatoes during storage | |
| dc.type | Article |