Journal of Scientific Research and Reports

Effect of different edible coatings on shelf life and physio-chemical parameters of tomato (Solanum lycopersicum L.) The experiment was laid out in the Completely Randomized Design with three repetitions. Each repetition was comprised of ten treatments consisting of post-harvest edible coating materials like., Aloe vera gel (10%, 20%, 30%), Beewax (3 %, 6%, 9%), guar gum (1.0 %, 1.5%, 2%) and control (without coating) were used for induced the shelf life of tomato. different physical parameters (shelf-life of tomato fruit, weight loss in fruit, spoilage of the fruit, fruit firmness and sensory quality evaluation (viz., colour, texture, flavour, taste and overall acceptability of tomato fruit were evaluated on the fruit samples. The results found that the tomato fruits coated with 30% aloe vera gel (T₄) exhibited minimum weight loss and spoilage percentages, maximum firmness and shelf life while the control showed maximum weight loss. Similarly, the maximum sensory evaluation (colour, texture, flavour, taste and overall acceptability) was also recorded in the tomato fruits coated with 30% aloe vera gel whereas minimum values for these parameters were found in control (T₁ ).