Extending Tomato Freshness: The Role of Aloe Vera Gel in Reducing Post-Harvest Losses

Authors

  • Jagamohan Meher Subject Matter Specialist (Agricultural Engineering), Krishi Vigyan Kendra Kalahandi, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
  • Gnaniar Kalusuraman Department of Agricultural Engineering, Kalasalingam Academy of Research and Education, Krishnankoil, Sriviliputhur, Tamilnadu
  • Veeranan Ezhilmaran Department of Manufacturing, College of Engineering Guindy, Anna University, Chennai, Tamilnadu, India
  • Bharathi Annakamu Department of Agriculture, Kalasalingam Academy of Research and Education, Krishnankoil, Sriviliputhur, Tamilnadu, India
  • Ramswaroop Saini School of Life and Health Sciences, Joy University, Tirunelveli, Tamilnadu, India
  • Senthilkumar Krishnasamy Department of Mechanical Engineering, PSG Institute of Technology and Applied Research, Coimbatore, Tamilnadu, India
  • Santosh Kumar Sahu School of Mechanical Engineering, VIT-AP University, Besides A.P. Secretariat, Amaravati, Andhra Pradesh, India
  • Mohammed Aman Department of Industrial Engineering, College of Engineering, University of Business and Technology, Jeddah, Saudi Arabia

Keywords:

Food preservation, Coating, Shelf life, Post-harvesting, Biofilm

Abstract

Tomatoes are widely consumed but highly perishable due to their rapid respiration and delicate skin, causing significant post-harvest losses. Sustainable preservation is essential to maintain quality and reduce food waste. This study investigated aloe vera gel (AVG) as a natural, edible coating to extend tomato shelf life. Tomatoes at the pink ripening stage were coated with AVG for 3 and 6 minutes, then stored at 10 °C and 85% relative humidity for 16 days. The physicochemical traits pH, firmness, moisture content, total soluble solids (TSS), and microbial load were assessed every four days. AVG coatings slowed declines in pH, firmness, and moisture content compared to controls (p<0.05). Non-coated tomatoes dropped from pH 4.48 to 2.87, while 3- and 6-minute coated samples retained higher pH (3.28 and 3.65). Firmness fell to 0.56 kg/cm² in controls, but coated samples retained 1.18 and 1.50 kg/cm². Coated tomatoes had higher final moisture (78.35 to 80.25%) than controls (70.45%) and less weight loss (29.55 to 30.26 g vs. 28.11 g). TSS levels remained higher in coated tomatoes (3.10 to 3.40 °Brix vs. 2.40 °Brix), with lower microbial counts (2.95 and 2.16 vs. 4.24 log CFU/g). These results support AVG as an effective, eco-friendly method for preserving tomato quality.

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Published

2025-06-24

How to Cite

Meher, J., Kalusuraman, G., Ezhilmaran, V., Annakamu, B., Saini, R., Krishnasamy, S., … Aman, M. (2025). Extending Tomato Freshness: The Role of Aloe Vera Gel in Reducing Post-Harvest Losses. BioResources, 20(3), 6633–6647. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/24578

Issue

Vol. 20 No. 3 (2025)

Section

Research Article or Brief Communication