title: Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage
abstract: The tomato (<i>Solanum lycopersicum</i> L.) is one of the many essential vegetables around the world due to its nutritive content and attractive flavor. However, its short shelf-life and postharvest losses affect its marketing. In this study, the effects of chitosan-<i>Ruta graveolens</i> (CS + RGEO) essential oil coatings on the postharvest quality of Tomato var. "chonto" stored at low temperature (4 °C) for 12 days are reported. The film-forming dispersions (FFD) were eco-friendly synthesized 
journal: Polymers