Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato (Solanum lycopersicum) fruit

•Mango kernel starch is a novel, inexpensive and abundantly available source of starch to produce edible coatings.•Mango kernel starch coatings were developed to extend the postharvest life of tomato.•Coatings containing sorbitol were the most effective to retard the ripening and deterioration of the tomatoes upto 20days.•None of the coatings affected negatively the sensory attributes of tomatoes. Mango kernel starch (MKS) coatings containing different plasticizers were used to extend the shelf life of tomato. The coating slurry was prepared by gelatinizing 4% mango kernel starch, plasticized with glycerol, sorbitol and their 1:1 mixture (50% of starch weight; db). The samples were kept at room temperature (20°C) and analyzed for shelf life. Significant difference in coated and control fruits were observed and all the coated fruits delayed ripening process that was characterized by reduction in weight loss and restricted changes in soluble solids concentration, titratable acidity, ascorbic acid content, firmness and decay percentage compared to uncoated sample. The formulations containing sorbitol were found to be the most effective followed by combined plasticizers (glycerol: sorbitol) and glycerol. Sensory evaluation conducted to monitor the change in color, texture and aroma also proved the efficacy of MKS coating containing sorbitol by retaining the overall postharvest quality of tomato during the storage period. The results showed that MKS could be a promising coating material for tomatoes that delayed the ripening process up to 20days during storage at 20°C with no adverse effect on postharvest quality.