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<p>This research examines the application of edible coatings made from mulberry chitosan and cellulose nanoparticles to extend tomato quality during storage for 25 days. The coating resulted in a considerably lower weight loss in tomatoes, with only 6% of their initial weight lost, compared to 21.9% in the control group. Additionally, tomato firmness was better maintained when coated, with a firmness of 9.5&#xa0;N compared to 6.5&#xa0;N in the control group. Furthermore, the treatment reduced black spot development to 4.5% compared to 12.5% in uncoated tomatoes and increased Total Soluble Solids (TSS) to 12%, enhancing the fruit’s flavor and sweetness. Nutritional content, including flavonoids (28&#xa0;mg/g) and ascorbic acid (28.5&#xa0;mg/g), was also improved. The antimicrobial properties of the mulberry-based coating controlled microbial growth, with <i>Escherichia coli</i> reaching only 20% and <i>Staphylococcus aureus</i> 18%, while fungal growth (<i>Aspergillus spp</i>.) was limited to 12%, compared to the uncoated samples. The Hybrid DRL-SSO (Deep Reinforcement Learning-based Shark Smell Optimization) ML model predicted quality parameters with error rates between 0.03% and 0.055%, thereby supporting it’s efficacy in predicting the storage behavior of coated tomatoes. These results emphasize the potential of mulberry-based nanoparticle-infused coatings to enhance the to storage life, texture, nutritional status, and microbial safety of tomatoes.</p>

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Investigation of Mulberry-Based Edible Coatings with Chitosan and Cellulose Nanoparticles for Shelf-Life Extension of Tomatoes Using A Hybrid DRL–SSO Model

  • 期刊论文

  • 发表日期：

    2026年2月26日

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  • G. Sireesha,
  • M. Niharika,
  • D. Madhavi,
  • A. M. Beulah

摘要

This research examines the application of edible coatings made from mulberry chitosan and cellulose nanoparticles to extend tomato quality during storage for 25 days. The coating resulted in a considerably lower weight loss in tomatoes, with only 6% of their initial weight lost, compared to 21.9% in the control group. Additionally, tomato firmness was better maintained when coated, with a firmness of 9.5 N compared to 6.5 N in the control group. Furthermore, the treatment reduced black spot development to 4.5% compared to 12.5% in uncoated tomatoes and increased Total Soluble Solids (TSS) to 12%, enhancing the fruit’s flavor and sweetness. Nutritional content, including flavonoids (28 mg/g) and ascorbic acid (28.5 mg/g), was also improved. The antimicrobial properties of the mulberry-based coating controlled microbial growth, with Escherichia coli reaching only 20% and Staphylococcus aureus 18%, while fungal growth (Aspergillus spp.) was limited to 12%, compared to the uncoated samples. The Hybrid DRL-SSO (Deep Reinforcement Learning-based Shark Smell Optimization) ML model predicted quality parameters with error rates between 0.03% and 0.055%, thereby supporting it’s efficacy in predicting the storage behavior of coated tomatoes. These results emphasize the potential of mulberry-based nanoparticle-infused coatings to enhance the to storage life, texture, nutritional status, and microbial safety of tomatoes.