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Formulation of Edible Coating for Tomato using Aloe vera with functional ingredients

Shumitha, P. and Manju Natheshwarri, U. (2008) Formulation of Edible Coating for Tomato using Aloe vera with functional ingredients. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fruits and vegetables play a significant role in human nutrition, especially as sources of vitamins (C, A, B6, thiamine, niacin, E), minerals, and dietary fiber. After harvesting there was a loss in flavor and nutritional quality, the magnitude of these losses increases with exposure to temperatures, relative humidity, concentrations of oxygen, carbon dioxide, and ethylene. The application of edible coatings to freshly harvested produce offers a less expensive alternative with potential beneficial outcomes. The use of coatings creates a modified atmosphere surrounding the commodity similar to that achieved by controlled or modified atmospheric storage conditions. Aloe vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments. The coating formed using Aloe vera was optimized with functional ingredients such as antioxidant, antimicrobial, plasticizer and surfactants to enhance the coating characteristics. The optimized coating with 2% solid concentration of thickness 6.75µm was applied on the tomatoes at the breaker stage and stored at 28±1°C in 75±1 per cent relative humidity. The control showed a rapid deterioration with an estimated shelf life period of 19 days; based on the fast weight loss, color changes, accelerated softening and ripening. On the contrary, the coated tomatoes delayed the ripening and extended the shelf life up to 39 days. There was a decrease in physiological loss in weight of 7.6 per cent and 15.1 per cent on 20th day of control and coated. The firmness of the control and coated was 36N and 46.2N respectively on 20th day. There was slight increase in pH, TSS, acidity, total sugars, reducing sugars, in coated tomato while compared to control. There was a delay in the lycopene development of coated tomato. Therefore the use of Aloe vera as an edible coating with 2% solid percentage remains a viable alternative to delay the ripening of tomato.
Uncontrolled Keywords: Aloe vera edible coating tomato Functional properties postharvest chemical treatments
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2008 10:14
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8745

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