Asian Journal of Plant and Soil Sciences

Tomato (Solanum lycopersicum L.) is a climacteric fruit with high moisture content and active postharvest metabolism, which contribute to rapid quality deterioration during storage. This study evaluated the effects of corn starch and guava (Psidium guajava L.) leaf extract as edible coatings on the postharvest quality of tomato fruits under ambient conditions. Five treatments were assessed: distilled water as the control, 100% corn starch coating, 100% guava leaf extract coating, 50% corn starch + 50% guava leaf extract coating, and paraffin wax coating. The experiment was arranged in a completely randomized design with three replications. Coated and control fruits were stored at 28 ± 2 °C for 10 days and evaluated for physiological weight loss, fruit colour and total soluble solids. Weight loss increased in all treatments during storage. On Day 10, paraffin wax recorded the lowest weight loss (2.99%), followed by guava leaf extract and corn starch coatings, with 6.32% and 6.35%, respectively. The combined corn starch and guava leaf extract treatment recorded the highest weight loss (9.49%). Paraffin wax also delayed fruit colour development and maintained relatively higher total soluble solids at the end of storage. The corn starch and guava leaf extract coatings, whether applied individually or in combination, did not consistently improve tomato quality compared with the distilled water control. These findings indicate that the natural coatings require further formulation improvement before being considered reliable alternatives for tomato shelf-life extension.