Polyvinyl acetate as an edible coating for fruits: Effect on selected physiological and quality characteristics of tomato

the application of polyvinyl acetate (pva) was assessed as a potential protective edible coating in round-type tomato fruit (lycopersicum esculentum mill, cv. gabriela) at the green stage of maturity. coated and uncoated fruits were stored at ambient (20 °c, 40 % relative humidity, rh) and controlled (21 °c, 60 % rh) conditions during seven and 14 days and the effects on color, luminosity, weight loss, firmness, °brix, vitamin c and respiration rate were studied. the polymeric coating did not significantly affect brightness, weight loss, and rr; however, environmental conditions at which the fruits were maintained had significant effects. despite the statistically non-significant effects, our results showed that pva coating was associated with slight protection of the fruit compared to uncoated fruits. this outcome is encouraging but suggests that more research is needed to consider these facts and control others that might be important in fruit ripening, such as molecular weight of the pva, uniformity and thickness of pva application.