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Journal of Food Science and Technology

, Volume 52, Issue 2, pp 1200–1205 | Cite as

Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

  • O. P. Chauhan
  • C. Nanjappa
  • N. Ashok
  • N. Ravi
  • N. Roopa
  • P. S. Raju
Original Article

Abstract

Shellac (S) and Aloe vera gel (AG) were used to develop edible surface coatings for shelf-life extension of tomato fruits. The coating was prepared by dissolving de-waxed and bleached shellac in an alkaline aqueous medium as such as well as in combination with AG. Incorporation of AG in shellac coating improved permeability characteristics of the coating film towards oxygen and carbon dioxide and water vapours. The coatings when applied to tomatoes delayed senescence which was characterized by restricted changes in respiration and ethylene synthesis rates during storage. Texture of the fruits when measured in terms of firmness showed restricted changes as compared to untreated control. Similar observations were also recorded in the case of instrumental colour (L*, a* and b* values). The developed coatings extended shelf-life of tomatoes by 10, 8 and 12 days in case of shellac (S), AG and composite coating (S + AG) coated fruits, respectively; when kept at ambient storage conditions (28 ± 2 °C).

Keywords

Shellac Aloe vera Coating Shelf-life Tomato 

Abbreviations

S

Shellac

AG

Aloe gel

PLW

Physiological loss in weight

RH

Relative humidity

OTR

Oxygen transmission rate

CTR

Carbon dioxide transmission rate

WVTR

Water vapor transmission rate

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Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • O. P. Chauhan
    • 1
  • C. Nanjappa
    • 1
  • N. Ashok
    • 1
  • N. Ravi
    • 1
  • N. Roopa
    • 1
  • P. S. Raju
    • 1
  1. 1.Defence Food Research LaboratoryMysoreIndia

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