influence of aloe vera based ascorbic acid and lactic acid edible coatings on quality and shelf life of tomato

This study was done to evaluate the effect of edible coatings based on aloe vera l. (av) in combination with ascorbic acid and lactic acid on the postharvest life and quality of tomato. several coatings based on different natural components such as gum arabic, carnauba, mineral oil, etc. have shown an increase in the shelf life with better retention in postharvest quality. two edible coatings of natural aloe vera gel (10%) along with ascorbic acid (aa; 1%) and lactic acid (la; 1%) were applied to mature tomatoes as an edible coating and stored at room temperature (25-29°c) and 82-84% relative humidity (rh) for 30 days. after application, weight loss, total titratable acidity (ta), soluble solids content (ssc), ascorbic acid content, ph value, total phenolic content, total antioxidant activity, and decay percentage were measured at 0, 7, 14, 21, and 30 days. compared with untreated tomato, coated ones exhibited a significant (p≤ 0.05) delay in weight loss and higher retention of ssc, vitamin c, and titratable acidity. between the two coatings applied to tomato, av+1% aa+1% la coating was found to be the most effective in delayed ripening and maintaining the postharvest losses. results obtained in this study support using av and aa+la edible coating as an effective alternative to preserving tomato, delay ripening processes, and extend shelf life.