Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Firdous, Nida; Khan, Moazzam Rafiq; Butt, Masood Sadiq; Ali, Maratab; Asim Shabbir, Muhammad; Din, Ahmad; Hussain, Abid; Siddeeg, Azhari; Manzoor, Muhammad Faisal
• Is Part Of: CyTA: journal of food. Volume 20:Issue 1(2022)
• Page Start: 355
• Page End: 365
• Publication Date: 2022-12-31
• Subjects: Post-harvest -- quality -- shelf life -- tomatoes -- Aloe vera gel coating; Poscosecha -- Calidad -- Vida útil -- Tomates -- Recubrimiento de gel de Aloe vera; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2022.2136760
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal ( Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.