Alginate Coating and Coffee Husk Extract on the Physicochemical Quality of Cherry Tomatoes

Cherry tomatoes are a widely consumed vegetable in Brazil; however, they are highly perishable after harvest due to their intense metabolic activity. During ripening, a series of changes reduce their shelf life, making it necessary to adopt technologies that extend their postharvest storage life. In this context, edible coatings stand out as a sustainable alternative because they act as semipermeable barriers. Among the biopolymers used, sodium alginate stands out for its biocompatibility, serving as a suitable matrix for incorporating ingredients with antioxidant potential, such as coffee husk extract. Thus, the objective of this study was to evaluate the effect of a sodium alginate coating incorporating coffee husk extract on the physicochemical quality of cherry tomatoes during storage. The fruits were divided into three treatments: uncoated (NR), sodium alginate coating (ALG), and sodium alginate coating containing coffee husk extract (EXT). Mass loss, color (CIELAB), total soluble solids, pH, and titratable acidity were evaluated. On the fifth day of storage, the coated fruits showed lower mass loss (EXT = 2.90% and ALG = 5.20%) compared to the NR treatment (8.20%). The treatment containing the extract resulted in greater lightness (L* = 44.12), as well as a higher total soluble solids content (0.31 °Brix) and a higher pH (4.57), while the ALG treatment exhibited higher titratable acidity (5.70 g of citric acid/100 g). These results demonstrate the greater efficiency of the EXT treatment in preserving the physicochemical quality of the fruit, indicating its potential for the postharvest preservation of cherry tomatoes.