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The potentials of African elemi oil coating was evaluated on post-harvest loss reduction and shelf-life extension of tomato fruits during 16 days of storage. Tomato at turning stage were grouped into oil-incorporated (treated), non-oil incorporated (treated control) starch coated fruits, and non-coated fruits (untreated control). Fatty acid profile, phenolic and flavonoid contents of the extracted oil were also assessed. Oleic and pentadecanoic acids were the most predominant fatty acids at 51.51 and 40.00% respectively, while the phenol (6.03 ± 0.001 mg/g) and flavonoid (4.59 ± 0.003 mg/g) were appreciably high. The moisture content (91.49%) of the untreated samples was significantly (poBrix), and the oil-coated samples the least (4.6oBrix). The treated groups had significantly (p |
