DOI: 10.1079/ejhs.2026.0014 ISSN: 1611-4426
Natural food preservative from fish scales extends the shelf life of tomato (
Lycopersicon esculentum
)
Shobnom Mustary, Mst.Adia Sultana, Prodipto Bishnu Angon, Maisha Rahman, Tahmina Akter, Mohammed Arif Sadik Polash, Shagata Islam Shorna, Most. Khadiza Khatun, Arpita Rani Roy, Jannatul Ferdows Sagar, Srishti Chauhan, Md. Rezwanul Haque, Md. Arif Sakil ABSTRACT
Tomatoes (
Lycopersicon esculentum
) are widely consumed and economically important vegetable crops worldwide. However, their high perishability and short postharvest life result in substantial losses. Typically, tomatoes remain marketable for only 4–8 days at ambient conditions due to rapid physiological and biochemical changes, including moisture loss, softening, pigment development and compositional alterations. These postharvest losses not only affect farmers’ income but also contribute to food insecurity. This study evaluated the effectiveness of edible chitosan coatings derived from fish scales in extending the shelf life and preserving the quality of tomatoes during storage. Fruits were treated with 0% (control), 1% chitosan and 2% chitosan solutions and stored at room temperature for 14 days. Physical, chemical and organoleptic data were analysed throughout the storage period. The results demonstrated that chitosan coatings significantly delayed deterioration compared to the control. By day 10, control fruits exhibited severe wrinkling, soft rot and dark spots, whereas 2% chitosan showed moderate damage and 1% chitosan showed no visible deterioration. Weight loss was reduced from 9.1% in control to 6.7–6.9% in treated samples. The 1% chitosan treatment retained the highest vitamin C content (31.53%), whereas the control recorded the lowest (14.65%). Treated tomatoes also exhibited 16–23% higher titrable acidity. Total soluble sugars increased by approximately 45% in control fruits but decreased by 26–28% in treated samples, indicating delayed ripening. Pigment development was significantly higher in untreated fruits (86%) compared to treated ones (64%). Nitrate content decreased in all samples, with a greater reduction observed in control fruits (73%) than in treated ones (54%). Organoleptic evaluation indicated that 1% chitosan-coated tomatoes were most acceptable. Overall, our research indicates that chitosan coating successfully extends the shelf life of tomato fruit and preserves fruit quality while it is in storage. It also presents a great opportunity for the edible coating to be successfully commercialized for tomato producers and the waste management sector.
Significance of the study
What is already known on this subject?
Tomatoes suffer significant postharvest losses due to their short shelf life, but chitosan-based coatings offer a promising solution by forming semipermeable barriers that slow respiration, delay ripening and extend freshness. Derived from crustacean shells, chitosan’s antimicrobial and film-forming properties have been shown in multiple studies to effectively preserve tomato quality attributes.
What are the new findings?
This study contributes several novel insights:
Source Innovation
: First use of fish scale-derived chitosan specifically for tomato preservation.
Optimal Concentration
: 1% chitosan reduced tomato weight loss by up to 65% vs. control.
Comprehensive Quality Preservation
: Coating retained vitamin C, acidity, chlorophyll and nitrate content.
Extended Shelf Life
: Fish scale chitosan extended tomato shelf life to 14 days at ambient temperature.
What are the expected impacts on horticulture?
Utilizing fish waste-derived natural preservatives to extend tomato shelf life could reduce postharvest losses and open access to distant markets for producers. This eco-friendly approach also serves as a clean-label alternative to synthetic preservatives, aligning with both sustainability goals and consumer preferences.