Quality evaluation of edible film coated tomato (Solanum lycopersicum) fruits

Thushara T. Chandran, C. Mini, K.N. Anith

Abstract


Quality parameters of two aloe based gel coated mature green tomato fruits of variety Akshaya were compared for selecting the most efficient and economic edible film coating capable of maintaining fruit quality. Harvested fruits after surface sanitization with 2 ppm ozonized water for 10 minutes and air drying were dipped in two formulations viz., pure aloe gel (aloe gel + 1% potassium alginate) and Papaya leaf extract incorporated aloe gel (PLEAG) (Aloe gel + papaya leaf extract, 1:2 + 1% potassium alginate) @ 2% concentration for two minutes. Fruits treated with PLEAG had higher firmness and bio yield point with low pectin methyl esterase and poly galacturonase activity and high pectin content. Both formulations were equally effective in maintaining total solids as well as total and alcohol insoluble solids during the entire storage period of 36 days. Sensory perceptions of textural characters in both treatments were similar. Though no antimicrobial activity against Erwinia and Rhizopus was noticed under in vitro, they had suppressed postharvest infection in vivo, and fruit rot symptoms were not observed on coated fruits. Cost of pure aloe and PLEAG formulation for 100 kg tomatoes were INR 55.48/- and 45.87/- respectively, proving the possibility of aloe gel substitution with papaya plant leaf extracts without reducing efficiency. Dipping in 2% aloe gel + papaya leaf extract (1:2) + 1% potassium alginate for two minutes was the efficient and economic edible coating for maintaining mature green tomato quality.


Keywords


aloe vera gel, edible film coating, fruit quality, mature green tomato, postharvest fruit rot

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References


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