The Effect of Aloe vera Gel and Chitosan as an Oral Coating on the Quality Properties and Shelf Life of Tomato (Solanum lycopersicum) during Storage

Abstract

The growing consumer demand for produces without chemical residues has focusedefforts on the assessment of innovative natural antimicrobials. Tomato is one of most important vegetable in the world in terms of its economic value. The present study determined the effects of Aloe Vera gel (50 and 100%) and Chitosan (0.5 and 1%) for improve quality properties and shelf life of tomato during storage with 4±1 degrees Celsius temperature and 85 to 90 percent humidity. Sampling and evaluation of traits were performed on 1, 7, 14 and 21 days. Results showed that the highest weight loss and total soluble solids were obtained in control on day 14. The highest titratable acidity, pH, vitamin C and total chlorophyll were observed in control on day 1 and the highest carotenoid content was obtained in Aloe Vera gel 50+ Chitosan 0.5 on day 14. The lowest weight loss and carotenoid content were observed in control on day 1. The lowest vitamin C and total chlorophyll were obtained in control on day 21. The lowest titratable acidity, total soluble solids and pH were reported on Chitosan 1, Aloe Vera gel 50 and Aloe Vera gel 100 on day 14, respectively. Therefore, according to the results of the present study, the use of edible coatings of Aloe Vera gel and Chitosan can be recommended to improve the quality and shelf life of tomatoes.