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Effects of Aloe vera coatingon postharvest quality of tomato
Published online by Cambridge University Press: 07 March 2014
Abstract
Introduction. Edible coatingsare traditionally used to improve food appearance and preservation.They act as barriers during processing, handling and storage, anddo not solely retard food deterioration, enhancing its quality,but are safe due to natural biocide activity, or to the incorporationof antimicrobial compounds. The aim of this work was to evaluatethe effect of A. vera, applied as an edible coating,on the changes in physicochemical parameters related to tomato fruitquality during storage in ambient conditions (22 °C and 80% RH),as well as its role in controlling microbial spoilage. Materialsand methods. The changes in physical, chemical and texturalproperties of commercial tomato cv. Charleston were evaluated duringa storage period of 17 days in ambient conditions according to their coating(treatments), or not (control), with an aqueous extract of pure A. vera or diluted (2:1) in distilled water. Results.The pure aqueous extract of Aloe vera totally inhibitedthe growth of Rhizoctonia solani and Alternariaalternata, while it did not show antimicrobial activity against Phytophthora parasitica. The diluted aqueous extractof Aloe vera coating maintained the quality ofthe tomatoes during storage in ambient conditions, delaying ripening,although it did not constitute an effective barrier against weightloss. Conclusion. Our fundamental results may be usefulto breeders and postharvest technologists, as well as distributors,importers and exporters, in handling and processing tomatoes.
Keywords
CubaLycopersicon sculentumfruitskeeping qualityedible filmsAloe veraantimicrobial propertiesCubaLycopersicon sculentumfruitsaptitude à la conservationfilm comestibleAloe verapropriété antimicrobienneCubaLycopersicon sculentumfrutasaptitud para la conservaciónfilm comestibleAloe verapropiedades antimicrobianas
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- © 2014 Cirad/EDP Sciences
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