Assessment of Baobab Seed Oil as an Antimicrobial Coatings on the Quality Attributes of Tomato (Solanum lycopersicum) Fruit

Abstract

This study evaluated the effect of baobab seed oil as an antimicrobial coating on the quality attributes of stored tomato. Ripe tomato fruits were grouped into three lots and subjected to different treatments: dipped in 10% baobab oil in DMSO (A) dipped in dimethyl sulfoxide (DMSO) (B) and dipped in distilled water (C) stored at ambient for 25 days. Weight loss, physicochemical, nutritional properties and microbial load were determined at 5 days interval, while sensory evaluation was conducted at day 25. The weight loss of the stored tomatoes C, B and A ranged from 523 – 477g, 580 – 450g and 547 – 437g respectively. Moisture, ash, pH, TSS, TTA, lycopene, betacarotene, vitamin C, sodium, potassium, calcium, iron and zinc obtained ranged (77.63 – 94.96%), (0.18 – 0.92%),  (5.15 – 6.95), (5.73 – 9.70 obrix) , (0.33 – 1.51%), (0.05-0.20mg/100g), (0.01-0.09mg/100g),(19.22-49.80mg/100g), (3.06-5.14mg/100g), (70.75-75.99mg/100g), (0.03-0.06mg/100g), (0.03-0.06mg/100g), (0.09-0.012mg/100g) respectively. The bacteria and fungi count ranged from 2.30 – 6.20 and 2.0 - 5.8 (x 105 cfu/g) respectively, the sensory evaluation of sample A general acceptability (5.30±0.193) was rated higher at day 25. The study showed that baobab seed oil could be applied in the postharvest management of ripe tomato fruit at ambient condition for 25 days. The potential of baobab seed oil could be earnest in the management of postharvest losses of fruits and vegetables.