Preservation effect of plant essential oil-KGM composite coating materials on the tomatoes.

On day 10, the lowest weight loss ratio was observed in the 0.50 g/L cinnamon essential oil treatment group, which was highly significant ( P < 0.01) from CK1, CK2 and 1.00 g/L mugwort essential oil treatment groups.

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Harvested tomatoes continue to undergo respiration, consuming their own moisture and nutrients, leading to an increasing trend in weight loss rate during storage [ 31 ].

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In the response surface plot of each interaction factor on the weight loss ratio of tomatoes, as shown in Fig 4(a) , the weight loss ratio of tomatoes gradually showed a trend of first decreasing and then increasing with the increase of the concentration of cinnamon essential oil, because the low concentration of essential oil and the small content of its effective active ingredients could not play a big role in antibacterial and antioxidant effects; while the higher concentration of essential oil would cause some drug damage to the fruit, thus stimulating the normal metabolism inside the fruit and accelerating the aging process.

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Tomatoes hardness showed a decreasing trend during storage.

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