The Effectiveness of Edible Coating of Citrus Nobilis Var.

Microcarpa Peel to Shelf Life of Tomatoes

Oktavia Nurmawaty Sigiro and Nabila

Polytechnic State of Sambas, Indonesia

Keyword: Citrus Peel, Edible Coating, Shelf Life, Waste of Fruits.

Abstract: The need of consumer for safe food has influenced the industry to develop the products they produce.

Various methods have been used by the industry in these improvements, starting from selecting materials,

modifying processes, adding a process, to packaging. Packaging can affect product quality including

product shelf life. One of the packaging that has been developed is edible coating. This study aims to

determine the effect of edible coating from Siam Sambas citrus waste (Citrus nobilis Var.Microcarpa) on

fruit shelf life in terms of weight loss and fruit color changes. Edible coatings in this study were treated with

a ratio of glycerol concentrations of 10 ml (ECg 10), 15 ml (ECg 15), and 20 ml (ECg 20). This study uses

experimental methods using quantitative and qualitative approaches. The results showed that the best

estimation of the shelf life of tomatoes was stage-5 (fresh) with ECg 10 and ECg 15 treatments which

showed the appearance of tomatoes that still looked fresh at 21 days of storage. The best color change in

ECg 10 and ECg 15 treatments at maturity stage-5 (red). The results of weight loss showed stage-3 (4.1617

%) the best maturity level of tomatoes, with ECg 10 (1.5152 %) treatment. The results of this study revealed

that the best edible coating is ECg 10 because it can slow down weight loss, the color degradation of

tomatoes is slower and the shelf life of tomatoes is longer.

1 INTRODUCTION

Increasing consumer demand for safe food has

increased for several years. It causes industries have

been improving their products to be safe food with

some ways such as adding additives, tecnologies,

and packaging. Food packaging is one way to

maintain the safety of food products. Most

packaging is use plastic while its have many

negative effect for human and environment.

Therefore, using organic component has been being

one of alternative way to to replace hazardous

materials such as plastic. It is can be made from

waste of fruit or vegetable because they have many

content that can still be used. The waste can be made

into edible coating material to replace plastic

packaging.

Edible coating is a protective coating for food

that can be eaten. Research on edible coatings has

been carried out on food and fruits. Research on the

effect of edible coatings has been carried out on food

stuffs such as Gouda cheese, fish feed, cold storage

of fresh pork, ready to eat carbonado chicken,

meatballs, and many more products of food industry.

This coating effects also have studied in fruits

and vegetables such as red guava ‘Pedro Salto, fresh

cut and preserve papaya, cashew apples, guavas,

strawberries, preservation of peach fruit, and other

fruit to extend shelf life.

Several authors have studied edible coating with

different organik resources which from main

resources or waste. This smart coating can be made

with chitosan, rosemary extract, cordia myxa gum,

Cumin essential, xanthan gum, and can be produced

with waste of fruit namely peel.

Fruit waste can be in the form of peels, seeds and

including the results of fruit extraction. The skin of

the fruit is the part of the fruit that is still rarely used.

Therefore, fruit waste is often disposed of and

becomes a new problem in the environment. The

skin of the fruit still has content that can be used, but

because it cannot be eaten directly and people still

do not know the content and utilization of the waste

so that the waste is disposed of. Waste can still be

used because it still has useful content. One of fruit

peel which can be used as edible coating material is

citrus waste.

346

Sigiro, O. and Nabila, .

The Effectiveness of Edible Coating of Citrus Nobilis Var. Microcarpa Peel to Shelf Life of Tomatoes.

DOI: 10.5220/0011770800003575

In Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science (iCAST-ES 2022), pages 346-351

ISBN: 978-989-758-619-4; ISSN: 2975-8246

Orange is a plant that grows a lot in the tropics,

one of which is in Indonesia. There are several types

of citrus that have been cultivated in Indonesia, one

of which is the Siamese orange Sambas (Citrus

nobilis var. Microcarpa). Cultivation of this type of

citrus is quite large and increases every year, but the

use of fruit is still dominant in the flesh. This causes

more and more waste to be wasted. The waste will

be a new problem for the environment while there

are still many contents that can be utilized from the

orange peel waste, one of which is for the

manufacture of edible coatings. The innovation of

this research is the type of orange used, namely

Siam Sambas citrus (Citrus nobilis var. Microcarpa),

which has never been done in research on the

manufacture of edible coatings.

2 MATERIAL AND METHODS

2.1 Material

Edible coating (EC) was obtained from Citrus

nobilis var. Microcarpa peel, distilled water, citric

acid 40%, ethanol 96%, pectin powder, aquades,

glycerol, potassium sorbate, CMC (Carboxy Methyl

Cellulose), stearic acid and baking soda. Materials to

test the effectiveness of edible coatings are tomatoes

with different levels of maturity (stage 3-5).

The tools used in this research are knife, basin,

baking sheet, blender, scales, drainer, 60 mesh sieve,

beaker, hot plate and magnetic stirrer, filter paper,

filter funnel, litmus paper, filter cloth, oven, petri

dish, glass measuring, analytical balance, spoon,

dropper, spoon, spatula, bottle, tweezers, basket

(drain), and container.

2.2 Methods

This study uses experimental methods using

quantitative and qualitative approaches. This study

measures weight loss, colour change, and estimating

the shelf life of tomatoes.

The process of exracting pectin from Citrus nobilis

var. Microcarpa

Citrus nobilis var. Microcarpa peel dried and

mashed to make flour of citrus peel. The flour

process with ethanol 96%, citric acid 40% with

heating. The pectin as the result mashed to be

material for edible coating.

The process of making an edible coating solution

Pectin 10g mixed with 500 ml of distilled water

and heated using a hot plate at 70°C. Add 2 grams of

CMC, stir for 30 minutes. Add 10 grams of Citrus

nobilis var. Microcarpa peel pectin flour, stir for 3

minutes. Add glycerol 10 ml, 15 ml, and 20 ml stir for

3 minutes. Add 2.5 ml of potassium sorbate and 2.5

ml of stearic acid and stir for 3 minutes at 70°C. Cool

the edible coating solution at room temperature (27 °

C), then check the pH of the edible coating solution.

Measurement of effectiveness of EC from Citrus

nobilis var. Microcarpa

Analysis the effectiveness of EC Citrus nobilis

var. Microcarpa was carried out on tomatoes with

variations glycerol e.i. glycerol 10 ml (EG10),

glycerol 15 ml (EG15), and glycerol 20 ml (EC20).

All tomatoes storaged in 27 ° C for 21 days and

observed every 3 days until 21st day.

3 RESULTS AND DISCUSSION

Tomato Fruit Weight Loss Percentage

Stage-3

The study was conducted to determine the effect of

edible coating of Citrus nobilis var. Microcarpa peel

on tomato fruit weight loss at room temperature

(27°C). The effectiveness of EC on tomatoes weight

loss at stage 3 (Figure 1), stage 4 (Figure 2), and

stage 5 (Figure 3) compared with tomatoes without

coating with EC at each stage

Figure 1: Tomato Fruit Weight Loss Percentage Stage-3 at

room temperature (27 ° C) for 21 days.

Figure 2: Tomato Fruit Weight Loss Percentage Stage-4 at

room temperature (27 ° C) for 21 days.

Control

The Effectiveness of Edible Coating of Citrus Nobilis Var. Microcarpa Peel to Shelf Life of Tomatoes

347

Figure 3: Tomato Fruit Weight Loss Percentage Stage-4 at

room temperature (27 ° C) for 21 days.

Weight loss of tomatoes without coating with EC

started from the first three days of observation.

Losses of stage-3 and stage-4 of tomatoes without

EC which storaged at 27 ° C were significantly

affected. The tomatoes of these both stage which

without coating by EC went rotten on 10

day. The

stage-5 of tomatoes without EC still lasts until the

day and then rots.

At first three days of observation, weight loss of

tomatoes which was coated by EC with 15 ml were

affected i.e. stage-3 (2.7 %) and stage-5 (2.5 %). EC

with glycerol 20 ml prevented losses in stage-3 until

day of observation. EC with 10 ml glycerol

maintained tomato weight better than EC with 15 ml

and 20 ml glycerol in stage-3 tomatoes. Weight loss

tomatoes stage 4 was well maintained by EC with

glycerol 15 ml. Stage-5 tomatoes weight loss

maintained well by EC with glyserol 20 ml.

Weight loss of stage-3 of tomatoes which coated

by EC with 20 ml glycerol began in 9

day about

2.44%. EC with 10 ml glycerol shows resistance to

mass loss until 9

day to stage-3 and 6

day to

stage-4. This study show that EC from Citrus nobilis

var. Microcarpa has effect to tomatoes weight loss.

It prevented respiration and oxidation of tomatoes

cell and coating the fruit to prevent biological

damage in the same way with other EC with

different material.

Tomatoes without EC has massive weight loss

because tomatoes evaporate and exchange air and

microorganisms on the fruit. In the presence of

contamination, tomatoes will rot more quickly. EC

with 15 ml glycerol kept weight loss more than

without EC but less than EC with 20 ml and 10 ml.

The EC that can keep tomatoes from losing weight is

EC with 10 ml of glycerol. That's because when EC

coating, the surface of the tomato fruit is completely

coated by EC. The EC blocks all the pores that can

be a gap for water evaporation of tomatoes. EC also

causes tomato fruit to avoid oxidation because the

EC layer inhibits air and microorganisms from

entering the fruit by closing the lenticels on the fruit

skin.

EC with glycerol 10 ml is better than EC with

glycerol 15 ml and 20 ml. The result shows that

every 3 days observing, EC 10 ml can prevent

weight loss upto 76.47% than without EC. This

study shows that EC from Citrus nobilis var.

Microcarpa peel can apply on tomato as a climateric

fruit. Application of EC with 10 ml glycerol

prevented tomatoes weight loss so EC can improve

fruit storability. With the application of EC, fruit

quality improves with a longer shelf life.

Fruit Colour Changes

The color change was observed by looking at the

color change of the fruit based in maturity level once

every three days until the twenty-first day (Table 1).

Based on the observations in table 1 above,

tomatoes without EC coating experienced decay on

the fourth observation, namely day 9 for stage 3 and

stage 4. Tomato stage 5 underwent decay on day 12.

At stage-3, tomatoes with EC coating ran a color

change from the 3

day of observation. Tomatoes

with initial yellowish green color became orange on

day 21 for tomatoes with EC coating with 10 ml and

15 ml glycerol. In tomatoes that were coated with

EC with 20 ml of glycerol, the fruit changed color to

yellow on day 21. All tomatoes survived until the

last day while tomatoes without EC underwent

spoilage on the 4

observation, namely the 9

day.

The results showed that the fruit could survive until

the last day of observation, which was the twenty-

first day and the color change was longer than

without EC coating. Coating with EC resulted in

better retention of ascorbid acid, delayed the

increase in total soluble solids and total reducing

sugars and delayed colour changes .

At stage-4, tomatoes with EC coating experienced

a color change starting from the 6

day of observation

on tomatoes coated with EC with 20 ml of glycerol.

Tomatoes with initial orange color to red color on day

21 for tomatoes with EC coating with 10 ml, 15 ml

and 20 ml glycerol. All tomatoes survived until the

last day while tomatoes without EC were rotting on

the 4

observation, namely the 9

day. EC has

significant effect in respiration and ethylene evolution

rates. It delayed the colour changes as compared to

fruits without coating with EC.

At stage-5, tomatoes with EC coating did not

change color, but tomatoes without EC rot on day

12. With a more mature level of maturity than stage-

3 and stage-4, fruit at stage-5 lasted until day 21.

This shows that EC can maintain ripe fruit longer

than fruit without EC.

iCAST-ES 2022 - International Conference on Applied Science and Technology on Engineering Science

348

Table 1: Colour Changes of Tomatoes.

ample Day

Treatment

Control ECg 10 ECg 15 EC g 20

Stage-3

1 Yellowish

reen Yellowish

reen

3 Yellowish

reen Greenish

ellow Greenish

ellow

6 Oran

e Greenish

ellow Greenish

ellow

9 Oran

e (rotten) Yellowish oran

eGreenish

ellow Yellow

Yellowish oran

eGreenish

ellow Yellow

15 Oran

e Yellow Yellow

18 Oran

eOran

e Yellow

21 Oran

eOran

e Yellow

Stage-4

1 Oran

e Oran

eOran

3 Oran

e Oran

eOran

6 Oran

e Oran

eOran

e Reddish oran

9 Oran

e (rotten) Oran

eOran

eRe

12 - Reddish oran

eRe

15 - Reddish oran

eRe

18 - Reddish oran

eRe

21 - Re

Stage-5

1 Re

3 Re

6 Re

9 Re

12 Red (rotten) Re

15 - Re

18 - Re

21 - Re

(-): Sample Damaged (rotten)

4 CONCLUSIONS

The conclusion obtained from this study is that EC

from the peel of the Sambas Siamese orange (Citrus

nobilis Var. Microcarpa) has an effect on shelf life

which is reviewed based on weight loss and changes

in tomato color. In weight loss, the best orange peel

EC was EC with the addition of 10 ml and 15 ml of

glycerol. On color change, EC can slow down the

color change of tomatoes at stage 3 and stage 4

while tomatoes without EC coating have rotted on

the ninth day. In stage-5 tomatoes, EC maintained

tomato color when tomatoes without EC had rotted

from day 12.

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