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A study was undertaken to investigate the effect of pectin as an edible coating on the postharvest quality of mature green tomatoes at 30°C. The tomatoes were dipped in the concentrations of 1, 3 and 5% (w/v) pectin solutions for 5 min and stored at 30 ± 0.2°C. Fruits coated with 3% of pectin showed greater retention of ascorbic acid, titratable acidity and total sugars of 9.96 mg%, 0.41% and 11.2% respectively during storage. The shelf life of the tomatoes coated with 3% pectin solution increased up to 4 weeks without showing signs of decay and quality losses. Key words: Pectin, Physio-chemical quality; Self life; Skin coating; Tomatoes DOI: 10.4038/tare.v12i2.2800 Tropical Agricultural Research & Extension 12(2): 2009 pp.110-112

Physico-Chemical Properties of Mature Green Tomatoes (Lycopersicon esculentum) Coated with Pectin During Storage and Ripening