Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato

One of the main causes of cherry tomato postharvest loss is diseases caused by food-contaminating fungi. Edible coatings (ECs) can preserve the quality of this crop and can serve as carriers of lactic acid bacteria (LAB), which have demonstrated inhibitory potential against phytopathogenic fungi. In the present study, the effectiveness of the LAB strain Lactiplantibacillus plantarum A6 incorporated into an EC based on exopolysaccharide from Weissella confusa JCA4 on the physicochemical and microbiological quality of cherry tomato was evaluated. The fruit were artificially inoculated with the fungi Aspergillus niger , Fusarium sp., and Rhizopus stolonifer to test the antifungal potential of the coating. The physicochemical and microbiological quality of cherry tomato was studied at two storage temperatures to calculate its shelf life. L. plantarum A6 remained viable both in the solution and on the surface of the fruit after coating, protecting the fruit against two of the three evaluated fungi ( Fusarium sp. and Rhizopus stolonifer ). The EC controlled weight loss, maintained firmness, and slowed the respiration rate of cherry tomato; the other physicochemical properties and the appearance of the fruit were not negatively affected. Based on these results, prolongation of shelf life was achieved by the application of the exopolysaccharide coating. • Exopolysaccharide (EPS) and the bacteria L. plantarum A6 were used to coat cherry tomato. • The bacteria L. plantarum A6 survived on the surface of the fruit during storage. • The coating reduced the growth of Fusarium sp. and R. stolonifer in cherry tomato. • The physicochemical and microbiological quality of cherry tomato was preserved. • The edible coating increased the cherry tomato shelf life.