Production and Application of Allium sativum (Garlic), Zingiber officinale (Ginger), and Origanum vulgare (Oregano) on Lycopersicon esculentum Mill. (Tomato) as a Preservatory Agent

Abstract

Fruit waxing is a preservation technique, where a thin layer of edible coating is applied on the surface of the fruit that, in turn, reduces gas exchange and weight loss, and maintains firmness of the fruit. Meanwhile, ginger, oregano, and garlic, are known to have natural anti-fungal compounds that had been incorporated into coating-forming formulations. In this study, coating was produced out of garlic, ginger, and oregano extracts and was sprayed on the exterior of each tomato. Physical parameters of the coated tomatoes such as color, firmness, smell, texture were evaluated which werethen compared with that of the unsprayed ones. The duration until the different sets of tomatoes reached complete rotting was also documented. It was found that those unsprayed ones showed signs of rotting such as appearance of brown spots earlier than those with coating at 7thday versus 21stday. A swab test that uses multiple tube fermentation technique was also done on a different set of tomatoes to check the presence of coliform before and after the coating was applied. As a result, coliform was confirmed to be present on the unsprayed tomatoes with most probable number (MPN) value of less than 8 per 100mL. Moreover, that amount stayed the same after 48 hours after the coating had been applied.