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Tomato peel-cutin based film mitigates the deterioration of calamansi (Citrofortunella microcarpa)

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General Information Cached
Title
Tomato peel-cutin based film mitigates the deterioration of calamansi (Citrofortunella microcarpa)
Type
Conference Item
Main Author
Iffah Nadhira Madzuki
Additional Authors
  • Nor Aijratul Asikin Mohamad Shalan
Subject
Q Science
ISSN
1755-1307
Language Code
eng
Bibliographic Details
Place of Production
Tanjung Malim
Publisher
Fakulti Sains dan Matematik
Year of publication
2021
Notes
IOP Conference Series: Earth and Environmental Science
Degree Type
Others
Corporate Name
Universiti Pendidikan Sultan Idris

Abstract

The plant cuticle, cutin is the main component in tomato peel. The cutin was obtained through 3% (w/v) NaOH extraction by autoclave. The extract was then mixed with pectin, forming a film suspension before being used as a coating for calamansi. The calamansi samples were grouped (n=20) into: pectin; 1:1 pectin/cutin; 2:3 pectin/cutin; 3:2 pectin/cutin; and uncoated control. The calamansi were stored at 25�C for 10 days and were analysed for physio-chemical changes every two days. Calamansi samples coated with pectin/cutin showed a significant reduction in firmness and Brix as early as day 2 and the percentage of citric acid at day 6. After 10 days of storage, the 2:3 pectin/cutin treatment samples showed minimum changes in weight loss (23.52�3.20%), firmness (27.11�3.10 N), total soluble solids content (7.55�0.21�Brix), titratable acidity (25.60�0.32% citric acid) and colour. Therefore, it can be concluded that the 2:3 pectin/cutin film coating was the best treatment for harvested calamansi in attenuating the deterioration process. ? 2021 Institute of Physics Publishing. All rights reserved.

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