JAYANTI TOKAS*, POOJA YADAV, SHIKHA YASHVEER, RUBY SIWACH AND H. R. SINGAL
Department of Chemistry & Biochemistry, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
*(e-mail : firstname.lastname@example.org)
(Received : August 20, 2017; Accepted : October 15, 2017)
In the present study, the effect of Aloe vera extracts on shelf life and quality of tomato was evaluated. Two and 5% Aloe vera aqueous extracts were applied on mature green tomatoes and stored at 25±1?C. Physiological loss in weight increased with increase in the period of storage in coated and uncoated control tomatoes. Coated and uncoated tomatoes crossed the different stages of ripening and attained the red colour at the end of storage. Fruits coated with 5% aloe vera extract delayed the decay process by slowing down the rate of respiration and ethylene production and also maintained total soluble solids, titrable acidity and ascorbic acid content during storage as compared to the uncoated control and fruit treated with different concentrations of Aloe vera (2 and 5%). Coating of tomato fruit with Aloe vera extract was found to delay the decay processand maintain the tomato quality.
Key words : Aloe vera, biochemical, shelf life, tomato, quality