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.res.in/id/eprint/12314 |
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