Authors Chrysargyris, A.; Nikou, A.; Tzortzakis, N.
Application of an edible coating is a technique that can be used to increase fruit storability. Tomato fruit was coated with 0%, 5%, 10%, 15%, and 20% Aloe vera gel, and fruit quality maintenance was examined for 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 ?-carotene content were reduced by 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% of coated fruits after 14 days of storage. Fruit firmness, titratable acidity, weight loss, respiration rate, and fruit color (L*, a*, b*) did not differ among treatments. Thus, an edible coating of 10% A. vera could be considered a promising treatment to maintain tomato quality during postharvest storage, Fruit storage; natural products; preservation; quality-related attributes; tomato; vegetables, Tomato (Solanum lycopersicum Mill.) postharvest life as a climacteric fruit is relatively short since many processes cause loss of quality and storability, including high respiration rates, transpiration, postharvest diseases and acceleration in the ripening process and senescence, Tomato quality changes continuously after harvesting. Fruit quality aspects include firmness, flavor, color, and nutritional value, as well as shelf life, processing attributes, and resistance to pathogens, tomatoes deteriorate rapidly after harvest and in some cases during or after transport and marketing. Due to the economic impacts of spoiled foods and consumers concerns over the safety of foods containing synthetic chemicals, a lot of attention has been paid to naturally derived compounds or natural products, edible coatings using natural biomaterials are being explored as a safer alternative to extend the shelf life of perishable food crops and improve food appearance, Different compounds have been used as edible coatings to prevent commodity weight loss, including wax, milk proteins, celluloses, lipids, starch, zein and alginate, Aloe vera gel has been identified as a novel coating agent with good antimicrobial properties, In recent years, the use of A. vera gel has gained much attention for use as a safe and environment-friendly postharvest treatment. Aloe vera gel has been applied as an edible coating material for raw produce including nectarines, mangoes, apples, strawberries, cherries, papayas, peaches and plums, tomatoes, and table grapes. Typically, the A. vera concentration used in these studies ranged between 50% and 100%, although it was much lower for apples (0%10%). The results of these studies have indicated that A. vera reduces the respiration rate, ethylene production, weight loss, softening, and total acidity and prevents color. development.
