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Development of Aloe vera based edible coating for tomato

Athmaselvi, K.A. and Sumitha, P. and Revathy, Baskaran (2013) Development of Aloe vera based edible coating for tomato. International Agrophysics, 27. pp. 369-375.

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Abstract

The effect of formulated Aloe vera based edible coating on mass loss, colour, firmness, pH, acidity, total soluble solid, ascorbic acid and lycopene on the coated tomato was investigated. The tomato in control showed a rapid deterioration with an estimated shelf life period of 19 days, based on the mass loss, colour changes, accelerated softening and ripening. On the contrary, the coating on tomatoes delayed the ripening and extended the shelf life up to 39 days. The physiological loss in weight was 7.6 and 15.1%, firmness was 36 and 46.2 N on 20th day for control and coated tomatoes, respectively. From the results, it was concluded that the use of Aloe vera based edible coating leads to increased tomato shelf-life.

Item Type: Article
Uncontrolled Keywords: Aloe vera, edible coating, colour, firmness, tomato
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 09 Industrial oils, fats, waxes, gases > 07 Adhesives
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2016 12:39
Last Modified: 22 Sep 2016 12:39
URI: http://ir.cftri.com/id/eprint/12314

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