Abstract
Due to the high degree of perishability and vulnerability to spoilage, tomatoes have limited marketability, which leads to extensive postharvest losses. The edible coatings are generally used to extend the shelf life of fruits and vegetables; therefore, this study investigated the use of chitosan and starfruit leaf extract (SFLE) in the composition of edible coatings for tomato fruit. Firmness, total titratable acidity, reducing sugar content and microbial load were measured every 5 days for 25 days. The results showed that the addition of SLFE to chitosan did not enhance the antimicrobial effect or firmness over the effects made by a separate use of chitosan and SFLE. Both components improved the shelf life of tomato fruits compared to untreated tomatoes.