Abstract
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 ).
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Claims 7
Claim · model-written summary
A 30% aloe vera gel coating minimized tomato fruit weight loss.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- 30% aloe vera gele0
- Outcome
- weight losse0
- Direction
- minimume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits coated with 30% aloe vera gel (T4) exhibited minimum weight loss and spoilage percentages”
t0“Tomato Fruits”
Claim · model-written summary
A 30% aloe vera gel coating minimized tomato fruit spoilage.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 30% aloe vera gele0
- Outcome
- spoilage percentagese0
- Direction
- minimume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits coated with 30% aloe vera gel (T4) exhibited minimum weight loss and spoilage percentages”
t0“Tomato Fruits”
Claim · model-written summary
A 30% aloe vera gel coating maximized tomato fruit firmness and shelf life.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 30% aloe vera gele0
- Outcome
- firmness and shelf lifee0
- Direction
- maximume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomato fruits coated with 30% aloe vera gel (T4) exhibited minimum weight loss and spoilage percentages, maximum firmness and shelf life”
t0“Tomato Fruits”
Claim · model-written summary
Uncoated controls had maximum tomato fruit weight loss.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- weight losse0
- Direction
- maximume0
Not reportedMaterialSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“control showed maximum weight loss”
t0“Tomato Fruits”
Claim · model-written summary
A 30% aloe vera gel coating gave maximum tomato fruit sensory ratings for colour, texture, and flavour.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 30% aloe vera gele0
- Outcome
- colour, texture, flavoure0
- Direction
- maximume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum sensory evaluation (colour, texture, flavour, taste and overall acceptability) was also recorded in the tomato fruits coated with 30% aloe vera gel”
t0“Tomato Fruits”
Claim · model-written summary
A 30% aloe vera gel coating gave maximum tomato fruit sensory ratings for taste and overall acceptability.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 30% aloe vera gele0
- Outcome
- taste and overall acceptabilitye0
- Direction
- maximume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum sensory evaluation (colour, texture, flavour, taste and overall acceptability) was also recorded in the tomato fruits coated with 30% aloe vera gel”
t0“Tomato Fruits”
Claim · model-written summary
Uncoated controls had minimum tomato fruit sensory ratings.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- sensory evaluatione1
- Direction
- minimume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“minimum values for these parameters were found in control (T1 )”
e1“sensory evaluation (colour, texture, flavour, taste and overall acceptability)”
t0“Tomato Fruits”
The same questions in other papers
Aloe vera · quality: general · Solanum lycopersicum (tomato)Positive and negative results
3 papers in the same direction as this paper · 1 reporting no difference from an alternative
- no effect
- positive
- positive
1 paper more in this group
See all 5 papers →Aloe vera · quality: postharvest · Solanum lycopersicum (tomato)Results agree
16 papers in the same direction as this paper
- positive
- positive
- positive
13 papers more in this group
See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.