Authors Ignasius Radix A. P. Jati * , Erni Setijawaty, Adrianus Rulianto Utomo and Laurensia Maria Y. D. Darmoatmodjo
polysaccharide components in Aloe vera gel can be used as ingredients for edible films or coatings, edible film can also be applied to fresh fruits and vegetables using the coating principle, tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating, the effect of an edible coating made from Aloe vera on tomatoes physical, chemical, and organoleptic properties during storage, application of Aloe vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss, coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes, in organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred, coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved, Aloe vera is a Liliaceae family plant, A. vera gel consist of carbohydrates, monosaccharides comprising mainly glucomannan and small amounts of arabinan and galactan, and polysaccharides such as D-glucose, D-mannose, arabinose, galactose, and xylose other active chemical components contained in Aloe vera are vitamins, minerals, lignin, saponins, salicylic acid, and amino acids, which could act as antimicrobials and antioxidants, The presence of polysaccharide components in A. vera gel can be used as an ingredient for edible films or coatings. Polysaccharide components can provide hardness, density, quality, viscosity, adhesiveness, and gelling ability [6]. An edible film or coating is a thin layer made of hydrocolloids (proteins, polysaccharides, and alginates), lipids (fatty acids, glycerol, and wax), and emulsifiers that function as coatings of or packaging for food products and at the same time can be directly consumed, edible film and coating can also carry preservative agents, flavoring agents, and colorants to extend the shelf life, enhance the flavor, and improve the appearance of food and food products, some food products that often found using edible packaging are candy, chocolate, sausage, dried fruit, and bakery products, ensure food security status, edible coating can extend the shelf life of fresh fruits and vegetables because it decreases the contact with oxygen, as well as the respiration rate, and generally affects the metabolism of fruits and vegetables, thereby preventing the spoilage of fruit, the presence of an edible coating also inhibits the transpiration of water vapor from the commodity to the environment, reducing the risk of wilting and weight loss and minimizing the vulnerability to insects or other animals, known as postharvest losses, different materials and formulation make different applications , aloe with or blended starch, soy protein isolate, carboxymethyl cellulose, alginate, chitosan, agar, chlorine, ascorbic acid as an antioxidant, pectin, and essential oil coatings, for strawberries, blueberries, apples, and several types of cut fruit, Tomato, as a climacteric fruit, is susceptible to postharvest damage, the skin and flesh of the fruit are soft, increasing the risk of physical damage due to friction and impact. Wounds on the surface of the fruit skin will trigger damage due to the increase in respiration rate and the growth of microbes, thus accelerating spoilage [16]. Proper storage for tomatoes at 10 “C could extend the shelf life by 14 days. Meanwhile, tomatoes which are stored at room temperature (25 ” C) undergo a rapid quality decrease on the fifth day of storage.
