Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits

• The effect of locally produced edible coating materials were evaluated. • BW delayed ripening and enhanced the physicochemical properties. • BW, SB and CS preserve the organoleptic properties and extend the storage life. • BW treatments emerged as the best edible coating technique. This study explored the effect of different locally produced edible coating material, bee wax (BW), shea butter (SB) and cassava starch (CS) coatings on the physical and chemical properties of tomato fruits stored at 20 °C and relative humidity of 80 – 90% for 20 days. The physiochemical properties and quality retention of coated tomato fruits were assessed for antioxidant properties (ABTS and DPPH), total phenolic content (TPC), enzyme activity (PPO), organoleptic properties, weight loss, firmness, and shelf-life of the fruits. Tomato fruits treated with Bee wax (BW) preserve the antioxidant activity, total phenolic content (TPC), organoleptic properties and resisted enzymes activities compared to the SB and CS. The results also suggest that bee wax (BW) treatment delayed ripening, weight loss, firmness, and extended the storage life of fruits compared to the SB and CS. Taking into consideration of the above physical and chemical properties, BW treatment will be a good postharvest technology for retaining the quality and extending the shelf life of fresh tomato fruits. The current findings will make available more information for selecting edible coatings for tomato storage.