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|Title:||Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality||Authors:||Chrysargyris, Antonios
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.||URI:||http://ktisis.cut.ac.cy/handle/10488/9156||ISSN:||01140671||Rights:||© 2016 The Royal Society of New Zealand.||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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