Azadeh Sadat Shekarabi - Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abdul Rasoul Oromiehie - Khatam Polymer Co. Units ۹, No.۲, Hamsayeghan str. Valiaser Str. Tehran, Iran
Ali Vaziri - Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
Mahdi Arjand - Chemical Engineering Department, Islamic Azad Universities Tehran South Branch, Tehran, Iran

Effect of natural antimicrobial substances (aloe vera, honey propolis extract and chamomile essentialoil) ranging from 0 to 0.75% concentration incorporated into starch-based edible coating on theshelflife of tomatowas investigated at 25°C duringa period of 28 days. Incorporation of antimicrobialcompounds (honey propolis extract) into the edible coating prolonged microbiological andphysicochemical shelf life by more than 24 daysin comparison withother coatings andnon-coated freshtomato. However,significant (p<0.05) reduction of physicochemical shelflife was observed in firmnesscharacteristics According to the results, incorporated 0.75% of honey propolis extract into the coatingappeared to be a promising preservation alternative for fresh tomato because of having goodacceptance by trained adult panelists and inhibited microbial counts for both yeasts and molds.

Shelf life, Antimicrobial substances, Edible coating, Tomato, Packaging