Effect of Electrospun Hexanal Nano-fibre Matrix on Quality Parameters of Tomato Fruits during Storage

Abstract

The present work developed a novel hexanal nano-fiber matrix by electrospinning for the noncontact packaging of tomato fruits to extend shelf-life during storage. It solves the problem of colourspots and easy evaporation of the compound on the surface of fruits. Scanning electron microscope revealed nanowires of diameter ranging from 195.5–345.8 nm. Transmission electron microscope images showed a clear view of the hexanal molecules with individual fiber diameter ranging from 244.4 ­ 151.2 nm. FT-IR spectrum also confirmed the successful loading of hexanal into the nanofiber matrices with characteristic peak at wave number of 1692 cm^− 1. Application of the hexanal nano-fiber matrix onto green tomato fruits of 85% maturity under ambient conditions demonstrated an extension of shelf-life up to 32 days as compared to 18 days for control/untreated fruits. The treated fruits demonstrated better/higher quality attributes compared to control fruits, including lower physiological loss in weight, higher firmness, lower percentage decay, higher pH, and better colour. Thus, it can be the go-to product for many African countries where assurance of electricity supply for running cold rooms especially in the rural areas is lacking. This can contribute towards ensuring food and nutrition security in the tropic countries.