Edible coatings with coffee silverskin extract for cherry tomato preservation

Coffee silverskin (CS) is a roasting by-product rich in dietary fiber, phenolic compounds, and melanoidins. Sustainable strategies for its valorization contribute to environmental preservation while adding value to agro-industrial residues. This study evaluated the effect of edible coatings incorporated with CS extract on the postharvest preservation of cherry tomatoes (Solanum lycopersicum) cv. Rochesso. An aqueous CS extract was first obtained, and edible coatings were prepared in water at 70°C. Fruits were assigned to four treatments: T1 (control), T2 (3% cassava starch + 3% CaCl2), T3 (1% CS extract + 3% CaCl2), and T4 (3% cassava starch + 1% CS extract + 3% CaCl2). Tomatoes were immersed in the respective solutions for 3 min, exposed to ethylene for 12 h in a ripening chamber, and subsequently stored at 10°C in a BOD incubator for 7 days. Fresh weight loss, color parameters (L*, a*, and b*), pH, titratable acidity, and total soluble solids were evaluated at day 0 and after 7 days of storage. Treatments significantly affected fresh weight loss and the color parameters a* and b*, whereas the remaining quality attributes showed no significant differences. Treatment T4 exhibited the best overall performance, resulting in the lowest fresh weight loss and improved color retention. These results indicate that edible coatings containing CS extract represent a sustainable alternative for extending the shelf life of cherry tomatoes while promoting the valorization of agro-industrial by-products.