Banana (Musa acuminata) Peel-Derived Edible Coating as a Low-Cost Bio-Preservative for Extending Shelf Life and Maintaining Quality of Tomatoes (Solanum lycopersicum)
DOI:
https://doi.org/10.5281/zenodo.22306390Keywords:
banana peel, edible coating, bio-preservative, tomato, shelf life, postharvest preservation, Musa acuminata, Solanum lycopersicum, sustainable agricultureAbstract
This study determined the effectiveness of banana (Musa acuminata) peel-derived edible coating as a low-cost bio-preservative for extending the shelf life and maintaining the quality of tomatoes (Solanum lycopersicum). Specifically, it evaluated the effects of different concentrations of banana peel edible coating (5%, 10%, and 15%) on tomato color, firmness, visual quality, decay incidence, and physiological weight loss. A Completely Randomized Design (CRD) was used. 60 mature-green tomatoes were randomly assigned to four treatment groups: T₀ (control, no coating), T₁ (5% coating), T₂ (10% coating), and T₃ (15% coating), with three replications consisting of 5 tomatoes each. Data were collected every two days for 14 days and analyzed using mean, standard deviation, Two-Way Analysis of Variance (ANOVA), and Tukey's Honestly Significant Difference (HSD) test at a 0.05 level of significance. The findings revealed that banana peel-derived edible coating significantly improved tomato firmness, reduced decay incidence, and minimized physiological weight loss compared with the control treatment (p < 0.05). Among the treatments, the 15% banana peel coating (T₃) consistently showed the best performance in preserving firmness, reducing spoilage, and maintaining moisture content. However, no significant differences were observed in color development and visual quality (p > 0.05), indicating that the coating had limited influence on the natural ripening process. The study concludes that banana peel-derived edible coating, particularly at a 15% concentration, is an effective bio-preservative for extending the shelf life and maintaining selected quality attributes of tomatoes.
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