Development of Aloe vera based edible coating for tomato

• Autorzy: Athmaselvi K. A. , Sumitha P. , Revathy B.
• Języki publikacji: EN

Abstrakty

EN

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.

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2013
• Tom: 27
• Numer: 4
• Opis fizyczny: p.369-375,fig.,ref.

Twórcy

autor

Athmaselvi K. A.

• Department of Food Process Engineering, SRM University, Kattankulathur, 603 203 Tamil Nadu, India

autor

Sumitha P.

• Department of Food Process Engineering, SRM University, Kattankulathur, 603 203 Tamil Nadu, India

autor

Revathy B.

• Department of Fruit and Vegetable Processing, Cental Food Technological Research Institute, Mysore, India

Bibliografia

• Ali M.H., Al Shaibani, and Greig J.K., 1979. Effects of stage of maturity storage, cutivar on some quality attributes of tomatoes. J. Amer. Soc. Hort. Sci., 1046, 880-882.
• Ameyapoh Y., Comlan de S., and Traore A.S., 2008. Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo. Bioresource Technol., 99, 5798-5803.
• Andres F., Camelo L., and Gomez P.A., 2004. Comparison of color indexes for tomato ripening. Horticultura Brasileira, 22, 534-537.
• Batu A., 2004. Determination of acceptable firmness and colour values of tomatoes. J. Eng., 61, 471-475.
• Castillo S. and Serrano M., 2005. Novel edible coating based on Aloe vera gel tomaintain table grape quality and safety. J. Agric. Food Chem., 53, 7807-7813.
• ChaimH., Mannheim M., and Soffer T., 1996.Wettability of differentwax coating and their effects on citrus quality. J. Agric. Food Chem., 44, 919-923.
• Humle A.C., 1971. The Biochemistry of Fruits and Their Products. Academic Press, London-New York.
• Keneko T., Claybon R., and Barringer S.A., 2002. Consumer acceptability of color in processed tomato products by African-American, Latino and prototypical consumers. J. Food Quality, 25, 487-498.
• Lin D. and Zhao Y., 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables comprehensive review. J. Food Sci. Food Safety, 6, 60-71.
• Liu L.H., Zabaras D., Bennett L.E., Agues P., and Woonton B.W., 2009. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chem., 115, 495-500.
• Park H.J., Chinnan M.S., and Shewfelt R.L., 1994. Edible cornzein film coatings to extend storage life of tomatoes. J. Food Proc. Preserv., 18, 317-331.
• Ranganna S., 2004. Handbook of Analysis and Quality Control of Fruits and Vegetables Products. Tata McGraw Hill Press, New Delhi, India.
• Shankara N., Maijade G., Matin H., and Van Dam B., 2005. Cultivation of tomato, production, processing and marketing. Digigrafi Press, Wangeningen, the Netherlands.
• Sonti S., 2003. Consumer perception and application of edible coatings on fresh-cut fruits and vegetables. MSc. Thesis, Osmania University, Hyderabad, India.
• Tharanathan R.N., 2003. Biodegradable films and composite coatings: past, present and future. Trends Food Sci. Technol., 14, 71-78.
• Thirupathi V., Sasikala S., and Kennedy J.Z., 2006. Preservation of fruits and vegetables by wax coating. Sci. Tech. Entrepreneur, 22, 19-24.
• Togrul H. and Arslan N., 2004. Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin. J. Food Eng., 62, 271-279.
• Valverde J.M., Valero D.,Romera D. M., FabiaaN., GuilleanC., Castillo S., and Serrano M., 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. J. Agric. Food Chem., 53, 7807-7813.
• Yang C.C., Brennan P., ChinnanM.S., and Shewfelt R.L., 1987. Characterization of tomato ripening process as influenced seal – packing and temperature. J. Food Quality, 10, 21-23.
• Zevallos C. and Krochta J.M., 2003. Dependence upon coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method. J. Food Sci., 66, 503-510.

Uwagi

Rekord w opracowaniu