Effect of biofilm-hybrid mixing ratio and incubation time on tomato fruit quality parameter coated with MLECB

Abstract

The purpose of the study was to determine how well moringa oleifera leaf extracts and chitosan edible bio-preservative (MLECB) extended the shelf life of fresh tomato fruits. The existence of imines (C=N) at 1661.8 cm-1, as shown by functional group analysis, confirmed the cross-linking reaction between the -NH₂ of chitosan and the carbonyl groups of MLE. Gas chromatography mass spectrometry (GC-MS) hydrocarbon and phytochemical investigation revealed that MLE contains a high concentration of antimicrobial hydrocarbons (Pentadecane = 18.46%; Tridecane = 12.386%; Heptacosane = 12.013 %). In a similar vein, it was discovered that MLECB included notable antioxidants, such as quercetin (10.265%). Following a 20-day period of non-refrigerated storage at 1% chitosan content and a 40:60 MLECB ratio, the tomato fruit retained a 2.1706 g/kg titratable acidity (TA) and a 20.01% decrease in weight loss.