Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato

Tomato is considered the world's most important crop owing to its high nutritional profile and flavor. However, its limited shelf life and post-harvest losses impact its marketing. The present study investigated the impact of aloe vera gel-based edible coating on tomato's post-harvest quality under storage at 8 degrees C for 12 days. The aloe vera-based coating solutions were made with varying concentrations of extracted gel that varied from 0 to 60% with inclusion of chitosan (0.5 to 2%). Physiological, chemical, nutritional, and microbiological analysis of coated and uncoated tomatoes was carried out during storage. It was found that uncoated (control) tomatoes showed maximum weight loss (5.85%), total soluble solids (5.3 +/- 0.20 0Brix), change in pH (5.6 +/- 0.26), microbial count (3.57 +/- 0.12 log cfu/g), decrease in ascorbic acid content (19.23 +/- 0.92 mg/100 g), and acidity (0.54 +/- 0.01%) as compared to aloe vera-based coatings. However, the coating formulation comprising aloe vera gel (60%) + chitosan (2%) performed much better than other prepared coatings in delaying the weight loss (2.1%), total soluble solid (3.7 +/- 0.16 0Brix), change in pH (4.6 +/- 0.21), ascorbic acid value (30.47 +/- 1.31 mg/100 g), acidity (0.83 +/- 0.04%), and microbial load (1.6 +/- 0.08 log cfu/g). In addition, it also maintained firmness and color of tomatoes during storage of 12 days. Conclusively, the application of aloe vera-based coating (60% gel) with the inclusion of chitosan (2%) may be proposed for preserving the post-harvest quality of the tomatoes.

Automated summary

This study investigated the impact of aloe vera gel-based edible coating on the post-harvest quality of tomatoes. The results showed that the tomatoes with aloe vera-based coating exhibited better preservation effects, including reduced weight loss, maintained soluble solids content and acidity, inhibited microbial growth, and preserved firmness and color during storage.