EFFECT OF EDIBLE COATING ON SOME PROPERTIES OF TOMATO DURING STORAGE

Tomato (Solanum lycopersicum) is one of the most consumed and widely grown vegetable crops in the world. Wild-type tomato species are thought to be native of western South America, specifically in the dry coastal desert of Peru. Tomato crop is valued at 5–6 billion dollars, with international trade amounting to 3–3.5 billion dollars annually (FAOSTAT, 2005). The materials used in this study are tomatoes obtained from farmers in waso market. The specifications of tomatoes are being red, oval in shape, and having a diameter of 3.5-3.8 cm. Corn starch was bought from the laboratory (nspri). The result of the effect of coating on colour of tomato during storage in different week showed the results of the analysis of variance (α = 1.5). There was no change in colour in the samples throughout the weeks of coatings showing significant effect of the coating on the sample (Tomatoes). The result of the effect of coating on vitamins of tomato during storage in different weeks showed the results of the analysis of variance (α = 0.05). The material (corn starch) had a significant effect on vitamin C levels of tomato samples on the four weeks of coating and on observation week one without coating lost its vitamin and week zero without coating retained its vitamins. This indicates that corn starch can help indirectly to maintain vitamin C levels in tomato samples. The result of the effect of coating on firmness of tomato during storage in different weeks showed the results of the analysis of variance (α = 0.05). The firmness test on the four week after coating showed that the coating effect on the tomato was significantly achieved, because the control sample did not achieve firmness for up a week after sorting in which the result gave 0.00. It was observed that there was no foul or pungent smell from all samples that were coated, this is also an indication that the materials used for the coating process was highly effective and also the purpose of the coating was established by maintaining flavor and smell throughout the experiment. The result of the effect of coating on moisture content of tomato during storage in different weeks showed the results of the analysis of variance (α = 0.05).The measurement variables of the water content contained in tomatoes showed no effect significantly on the observation of tomato fruit samples on week one to four, and even on control at day zero. This can be indicated that the coating effectively maintains the vapor and gas transpiration by providing a barrier against microbial contamination further extending the shelf life. In conclusion of this research it showed that coating can maintain the brightness level, moisture content, firmness and, vitamin A and C levels of tomatoes up to four week