International Journal of Horticulture and Food Science
2025, Vol. 7, Issue 1, Part C
Potential application of edible coating for maintaining tomato and brinjal shelf life
P Sivakumar, R Ramachandran and TC Balamurugan
This study\r\ninvestigates the impact of Aloe vera gel as an edible coating on the\r\nphysicochemical properties and storage characteristics of tomatoes (Solanum\r\nlycopersicum) and brinjals (Solanum melongena) under room\r\ntemperature conditions. The Aloe vera gel was applied at varying\r\nconcentrations (0.1%, 0.5%, and 1%) to assess its effectiveness in reducing\r\nweight loss, maintaining moisture content, and preserving the quality of the\r\nfruits. The results showed that Aloe vera coating helped in minimizing\r\nweight loss and enhancing moisture retention, with 0.5% concentration proving\r\nmost effective. The pH, titratable acidity, and total soluble solids (TSS) did\r\nnot significantly vary between treated and untreated fruits, indicating the\r\nmild effect of Aloe vera on these parameters. However, the gel coating\r\ncontributed to preserving the color of the brinjal stems, which deteriorated\r\nless in treated fruits. Overall, Aloe vera gel demonstrated its\r\npotential as an eco-friendly and functional edible coating, maintaining the\r\nquality of tomatoes and brinjals during storage and offering an alternative to\r\nconventional postharvest treatments.
P Sivakumar, R Ramachandran, TC Balamurugan. Potential application of edible coating for maintaining tomato and brinjal shelf life. Int J Hortic Food Sci 2025;7(1):152-155. DOI: 10.33545/26631067.2025.v7.i1c.257