International Journal of Food Science and Nutrition

Authors
Thushara T Chandran, Dr. Mini C

Abstract
The effect of Aloe vera gel on the physiological parameters like physiological loss in weight, respiration rate and membrane integrity of mature green tomato were analyzed. The untreated tomato fruits (without Aloe vera gel coating) showed highest respiration rate which resulted in higher physiological loss in weight and least membrane integrity for a period of 24 days. In contrary the mature green tomato fruits dipped in 2% Aloe vera gel concentration for two minutes recorded the least Oxygen evolution and hence resulted a lower physiological loss in weight and higher membrane integrity for a period of 36 days. Hence the study revealed the use of Aloe vera gel as a bio preservative for the shelf life of mature green tomatoes.