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Development of Aloe vera based edible coating for tomato

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12314/
http://dx.doi.org/10.2478/intag-2013-0006
 
Title Development of Aloe vera based edible coating for tomato
 
Creator Athmaselvi, K.A.
Sumitha, P.
Revathy, Baskaran
 
Subject 03 Tomato
07 Adhesives
 
Description The effect of formulated Aloe vera based edible
coating on mass loss, colour, firmness, pH, acidity, total soluble
solid, ascorbic acid and lycopene on the coated tomato was investigated.
The tomato in control showed a rapid deterioration with
an estimated shelf life period of 19 days, based on the mass loss,
colour changes, accelerated softening and ripening. On the contrary,
the coating on tomatoes delayed the ripening and extended
the shelf life up to 39 days. The physiological loss in weight was
7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control
and coated tomatoes, respectively. From the results, it was concluded
that the use of Aloe vera based edible coating leads to increased
tomato shelf-life.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12314/1/Int.%20Agrophys.%2C%202013%2C%2027%2C%20369-375.pdf
Athmaselvi, K.A. and Sumitha, P. and Revathy, Baskaran (2013) Development of Aloe vera based edible coating for tomato. International Agrophysics, 27. pp. 369-375.