Abdullahi Sulyman

Preservative Potentials of Ocimum basilicum Essential OilLoaded Chitosan-Alginate Complexes on Tomato Fruits

Tomato (Solanum lycopersicum) is a highly perishable fruit, susceptible to microbial spoilage and enzymatic degradation leading to significant post-harvest losses. Rise in the global demand for safe and healthy food with minimal synthetic preservatives has raised the need for natural preservatives. The preservative potential of Basil (Ocimum basilicum) essential oil (BEO) essential oil loaded chitosan- alginate coating on fresh tomato fruits was investigated.