Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures

Document Type : Research Article

Authors

• Samaneh Monajem
• Ali Ganjloo
• Mandana Bimakr

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

https://doi.org/10.22067/ifstrj.v18i1.88987

Abstract

Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.

Keywords

• Antiradical activity
• Total phenolic compounds
• Ascorbic acid
• Cherry tomato
• Aloe vera
• Lycopene

Main Subjects

• Food Engineering

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