Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality
File(s)
Journal
New Zealand Journal of Crop and Horticultural Science
Date Issued
July 2, 2016
Abstract
Application of an edible coating is a technique that can be used to increase fruit storability. Tomato fruit were coated with 0%, 5%, 10%, 15% and 20% Aloe vera gel and fruit quality maintenance was examined up to 14 days at 11 °C and 90% relative humidity. Results showed that 10% and 15% A. vera coating reduced fruit ethylene production. The ripening index (total soluble solids/titratable acidity) decreased after 7 days of storage in 10% Aloe-coated fruits, maintaining the overall quality of the tomato fruit. Lycopene and β-carotene content were reduced with 20% A. vera in both examined storage periods. Ascorbic acid content was increased in 10% Aloe-coated fruits. Total phenolics and antioxidative status were increased in 20% coated fruits after 14 days of storage. Fruit firmness, titratable acidity, weight loss, respiration rate and fruit colour (L*, a*, b*) did not differ among treatments. Thus, an edible coating of 10% A. vera could be considered as a promising treatment to maintain tomato quality during postharvest storage.