Studies on postharvest loss assessment of Tomato fruits using Aloe Vera gel as mitigating agent

This work evaluates effect of aloe gel coatings on post-harvest quality management of red ripe tomato fruits. Red ripe tomato fruits were purchased from Mandate market, Ilorin, Kwara State. It was sorted and washed with potable water. The sample was divided into four (4) lots for dip treatment in already prepared different aloe vera solutions and labelled: A0 (control), A1 (1.5% aloe vera), A2 (50% aloe vera) and A3 (100% aloe Vera). The pre-treated lots were stored on a laboratory shelf at ambient for 15 days. Physicochemical and nutritional properties were evaluated using standard procedures. Moisture (97.58%) and ash contents (0.68%) of lot A3 (100% aloe gel) were significantly higher (p<0.05) than the other lots. Results showed that lot A1 had the lowest weight loss of 13.1%, while A3 recorded the highest (37.2%). Lot A1 had significantly (p<0.05) higher sensory attributes than the other lots. At day 15, TTA was between 0.13 and 0.35 %, with lot A1 recording significantly (p<0.05) higher value of 0.35 %. TSS content of the tomato fruits decreased with increase in storage with exception to lot A2 which had the highest value (5.30 oBrix). There was a decrease in pH value of both the untreated and treated lots. The results also showed that the vitamin C content of the stored tomato fruits increased significantly (p<0.05) in all the lots as storage days progressed. The result from the study showed that Lot A1 retarded water loss and delayed fruit softening thereby making them acceptable to consumer.