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Plant Science Today (PST)

Research Articles

Vol. 12 No. 3 (2025)

Effect of chia (Salvia hispanica L.) seed mucilage as novel edible coating for enhancing shelf-life of fresh tomato (Solanum lycopersicum L.) fruits

DOI
https://doi.org/10.14719/pst.9188
Submitted
29 April 2025
Published
09-08-2025 — Updated on 22-08-2025
Versions

Abstract

The present investigation was carried out at Indira College of Pharmacy, Pune, Maharashtra, India, during 2024-25. Tomato fruits are widely used in preparing various food items of Indian cuisine for taste, flavor and colour. However, fresh tomato fruits typically exhibit a short shelf life at room temperature. In this study, coating the tomato fruits with 1 % chia seed mucilage significantly prolonged their shelf life up to 21 days compared to untreated controls. This enhanced preservation is primarily attributed to the hydrophilic nature and effective barrier properties of the chia seed mucilage (CSM). These properties effectively reduced moisture loss and limit oxygen permeability, which are key factors in delaying spoilage. The coating was effective in maintaining critical quality parameters such as titratable acidity, total soluble solids and antioxidant activity, thereby preserving both nutritional and sensory attributes. The findings highlight the potential of chia seed mucilage as a natural and biodegradable alternative to synthetic coatings for the preservation of fresh tomato fruits. CSM coatings not only address consumer demand for sustainable and eco-friendly postharvest solutions but also offer an innovative approach to reduce postharvest losses. Overall, this research underscores the promising role of CSM coatings in enhancing shelf life and maintaining the quality of fresh tomato fruits.

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