Vol.:(0123456789) 1 3 Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-020-00496-z ORIGINAL PAPER The efects of new formulations based on Gum Arabic on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage Mohamed A. Taher 1  · E. A. MennatAllah 1  · Louis K. Tadros 1  · Mostafa I. Sanad 1 Received: 20 January 2020 / Accepted: 21 May 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020 Abstract Gum Arabic (GA), Polyvinylpyrrolidone (PVP) and pomegranate peel extract (PPE) were used to fabricate four diferent coating solutions. In other words, GA based formulations [GA 10%, GA/PPE (10%: 0.125%), GA/PVP (5%:2%) and GA/ PVP/PPE (5%:2%:0.125)] were applied as edible coating flms to green matured tomato fruits stored for 20 days at 25 °C and 85–90% RH. Obtained results revealed that GA/PVP formulations are parallel to the ideal 10% GA in delaying pigment changes and fruit maturation, preservation of total polyphenols, total favonoids, and antioxidant capacity. Fruits treated by GA/PVP/PPE formulation preserved the highest content of ascorbic acid. The results suggest that the solution blend consists of 5% GA blended with 2% PVP is consider a good alternative to the ideal 10% GA in coating of green mature tomatoes. Moreover, PPE possesses the best efects when incorporated in the polymer blend GA/PVP than that incorporated in 10% GA. * Mohamed A. Taher Mohamedtaher@mans.edu.eg 1 Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt