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To address the major issue of postharvest losses (20-50%) of a productive crop like tomatoes, a novel aloevera gel based edible
coating was developed as postharvest treatment. The objectives of this study were to develop and optimize aloevera gel based
edible coating and to study the effect of storage on physicochemical parameters related to tomato quality and safety. For this
purpose, an edible coating from aloevera gel was developed, analyzed and applied to tomatoes. There were five treatments
(A0, A20, A40, A60, A80) varying in aloevera gel concentration from 0 to 80%. Samples having different percentages of aloevera
gel were analyzed for their, physiochemical, textural and microstructural parameters during storage period of 30 days at
refrigerated conditions with an interval of 10 days. Control treatment (A0)showed rapid deterioration with an estimated shelf
life of 14 days as compared to A80 treatment with extended shelf life of 35 days. Percent weight loss, Size modification, decay
percentage, color changes and decrease in firmness was higher for A0 (control) 20, 13, 92, 31.69 and 37%, respectively, whilst
the minimum in A80 (Tomatoes coated with 80% aloevera gel) as 4, 0.4, 7.69, 19.73 and 11.46%, accordingly. A significant
decrease in acidity value of control tomatoes was observed from 4.56±0.32 to 4.28±0.03 as compared to A80. Microstructural
analysis showed that coating tomatoes with coating solution having 40% aloevera gel gave uniformity and continuity on the
surface of tomatoes It was concluded that aloevera gel could be an excellent edible coating material and should be used
commercially as a technologically viable postharvest preservation technique for fresh produces.
Nida Firdous, Moazzam Rafiq Khan, Masood Sadiq Butt. (2020) APPLICATION OF ALOEVERA GEL BASED EDIBLE COATING TO MAINTAIN POSTHARVEST QUALITY OF TOMATOES, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 1.
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