Vol. 11, Issue 1 (2022)

Author(s):
K Padma Sree, M Swapna Sree, P Supriya, Samreen and R Swamy

Abstract:
Aloe vera gel, mainly composed of polysaccharides, has been recently explored as an edible coating owing to its antifungal activity. Chitosan-natural polysaccharide is an established coating material with antifungal activity. In this study, the impact of Aloe vera gel and its combination with chitosan was investigated on the storage life of tomato. Edible coatings based on Aloe vera gel (AG) and its combination with chitosan (CH) in different concentrations were developed and applied to tomato, in order to improve its quality and shelf life during storage. Weight loss, changes in soluble solids, lycopene content, titratable acidity, pH and the percentage of shrinkage of uncoated and coated samples were determined throughout ambient storage for a period of 30 days. The above parameters which are related to postharvest quality loss were controlled in the tomato coated in the following order 2.5% AG+CH > 8% AG > 2% AG+CH > Control. The storability of tomato was extended up to 30 days. On the basis of the overall Physico-chemical changes, 2.5% Aloe vera gel in combination with 2.5% chitosan coating has been identified as a suitable method to extend the shelf life of tomato. It was concluded CA4 coating for tomato could serve as an alternative to postharvest chemical treatments.