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Title: Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality
Authors: Chrysargyris, Antonios 
Nikou, A. 
Tzortzakis, Nikos G. 
Keywords: Fruit storage;Natural products;Preservation;Quality-related attributes;Tomato;Vegetables
Category: Agricultural Biotechnology
Field: Agricultural Sciences
Issue Date: 2-Jul-2016
Publisher: Taylor and Francis Ltd.
Source: New Zealand Journal of Crop and Horticultural Science, 2016, Volume 44, Issue 3, Pages 203-217
DOI: 10.1080/01140671.2016.1181661
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.
ISSN: 01140671
Rights: © 2016 The Royal Society of New Zealand.
Type: Article
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