Development of edible coating from extracted pectin of tomato (solanum lycopersicum)/ Arielle bernadette F. Bautista, Shantal Mae H. Buenaventura, Robelyn S. Joaquin, Aldrin V. Mandabon, and Cathlene Mae P. Torrenueva.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

Postharvest losses of fresh produce, particularly tomatoes, are a major concern in
the Philippines. This study developed an edible coating from extracted pectin of tomatoes
to extend the shelf life of carrots, which deteriorate quickly under ambient conditions. It
was extracted using an acid method, dried into powder, and used to formulate the edible
coating. The physico-chemical, microbial, and shelf-life characteristics of the coating
were analyzed on both treated and untreated carrots. Formulation 1 proved to be the most
effective, with FTIR results matching standard pectin. The coating inhibited microbial
growth, with APC levels remaining <10 EAPC cfu/g for 21 days and YMC at 100 cfu/g
for 14 days. The product maintained its shelf life for 21 days on pH, odor, appearance,
texture, and water activity with biochemical and physical tests such as TSS and weight
loss showed stability under both refrigerated and ambient storage conditions. Sensory
evaluation using a 15-cm line scale in QDA with 5 respondents showed that the coating
preserved carrot juiciness and prevented odor under refrigeration while maintaining
crispiness at ambient temperature. Interviews with 60 untrained and 6 trained panelists
highlighted challenges in carrot quality, awareness of edible coatings, and market
potential. Trained panelists showed interest in the tomato-based coating and its potential.
Overall, the study demonstrated that the tomato-based coating effectively extended the
shelf life of carrots and improved their sensory quality during storage, particularly under
refrigeration.