Post Decay Reduction of Tomato Fruits by Application of … volumes/volume … · · 2017-03-02Quality Improvement and Post‐harvest Decay Reduction of Tomato Fruits by Application

AGRICULTURAL COMMUNICATIONS, 2016, 4(3): 30‐44.

Quality Improvement and Post‐harvest Decay Reduction ofTomato Fruits by Application of Aloe vera Gel and HotWaterTreatmentMARYAMJAHANBIN1,MEHDIHOSSEINIFARAHI2*ANDMOHSENRADI21DepartmentofFoodScience,CollegeofAgriculture,YasoojBranch,IslamicAzadUniversity,Yasooj,Iran.2YoungResearchersandEliteClub,YasoojBranch,IslamicAzadUniversity,Yasooj,Iran.*CorrespondingAuthor:[email protected] (Accepted:3June2016)ABSTRACT

This study was conducted in order to study the effect of various treatments such as hot watertreatment, Aloe vera gel and storage temperature on shelf life and quality features of tomato (cv.‘Goldi’). The study was carried out in a factorial and completely randomized design with threereplications. Treatments consisted of dipping tomatoes fruits in Aloe vera gel (25% and 50%concentrationfor5minutes),hotwater(30°Cand45°C).Treatedfruitswerestoredattwodifferenttemperatures (4°C and 25°C) for 40 days. Consequently some fruit quality characteristics such asascorbicacidcontent,totalacidity(TA%),fruitfirmness,fruitcolour,fruitdecay,juicepHandtotalsolublesolid(TSS%)weremeasuredduringstorage.Theresultsshowed thatcoating tomato fruitswith Aloe vera and hot water treatment besides storage temperature affectmost studied qualitycharacteristics.Thehighestascorbicacidcontent,totalacidity,fruitfirmness,appropriateredcolour,decrease in fruitdecay, juicepHand totalsolublesolidwereobserved incoated tomato fruitswithAloe vera gel, hotwater and 25°C storage temperature compared to uncoated fruits. Results alsorevealedthatripegreentomatoesstoredat25°Cripenormally;butstorageat5°Cinterferedasfruitswerecolouredimproperly.Findingsofthisstudyconfirmedthat25°Cisanoptimumtemperatureformaintenanceandtreatmentoftomatofruitsby45°Chotwater.

Keywords:Ascorbicacidcontent,coating,decaypercentage,fruitcolour,fruitfirmness,shelflife,weightloss.

Abbreviations:TA:TotalAcidity;TSS:TotalSolubleSolid.

INTRODUCTION

Many pre‐ and post‐harvest technologies areused to control decay of horticulturalcrops. Most technologies and treatments havebeen chemical and fungicide application whichtoday their use is prohibited. Today, manycountriesdemandforhealthyandorganicproductswithout the use of chemicals, pesticides andinsecticides. Edible coatings are traditionally usedto improve the properties of food productsappearance and their maintenance. Duringprocessing, transport and packaging, ediblecoatings act as barriers to prevent thedeterioration and loss of food product quality.In addition, due to their natural fungicidalactivity, thesematerials are used formixing withother materials. Different combinations of waxes,milk protein, cellulose, lipids, starch, alginate,

saddles and mainly as edible coating preventweightloss(Iranmanesh,2009).

Tomato isoneof themostvaluablevegetables.According to statistics, its export and itsproducts export to other countries, besidesthriving globalmarket for its processed products,andextensiveproduction andprocessing facilitieshas great economic significance in our country.According to favourable foreign exchange, tomatofarming is considered by many agriculturalauthorities (Behnamyan and Massiha, 2002,Abushitaetal.,2000).

Edible coatings are a thin layer of materialswhich created a barrier against the transfer ofmoisture, oxygen,material handling, eaten by theconsumer and has many advantages over otherpostharvest techniques. They can act as a semi‐permeableprotectiveformoistureandgas,besidescontrolling microbial growth, colour, texture andmoisture preservatives, and can significantlyincrease the shelf life (Bourtoom, 2008). Edible

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coatingshaveusefuleffectsonfruitssuchasbrightappearance, colour improvement, delay of waterloss %, shelf life extension and microbial decayprotection (Dang et al., 2008). Edible coatingscreate amodifiedatmosphere around the fruit byproviding a semipermeable barrier to water vapour and gases. Their use offers an attractive alternative to film packaging due to theirenvironmentally friendly characteristic (Rojas‐Argudoetal.,2005).

Different compounds have mainly beenused as edible coatings. Aloe vera gel is a noveledible coating for organic fruit storagetechnology. Aloe vera gel which has been knownfor its therapeutic, antibacterial and antifungalproperties is usedasan edible coating toprolongthe storage life of tropical and sub‐tropicalfruits, which would be an innovative andinterestingmeans for commercial applicationasameansofpreservation(PadmajaandBosco,2014).Considering functional health benefits andbeneficial effects on humans, application of Aloevera on fruits after harvest has continuouslyincreased (Miranda et al., 2009). Recently, use ofAloeveragelasanediblecoatingforprolongevityand senescence delay in grape has been reportedby Martinez‐Romero et al. (2005) and Hosseini‐Farahi (2015). Aloe vera gel is used widely for agreat range of fruits and vegetables. Shelf lifeincrementandripeningdelaybyAloeveragelhasbeenreportedbyresearcherssuchasSerranoetal.(2006),Martinez‐Romeroetal. (2005),Ahmedetal. (2009),Arowora et al. (2013) andAsghari andAhadi(2013).

Besides coating, nowadays heat treatmentsare also used in a wide range of productsto control fungal pathogens. Heat sterilization isdone with different methods such as steamheating, hot air and hot water (Couey, 1989).Applicationofanyofthementionedmethods(andtheir temperature and duration) depend on thetype of the pathogen and sensitivity of theproduct. In some cases, high temperatures causefruitskindamageandincreasesfruitsusceptibilityto fungal diseases (Lurie et al., 1998a). Heattreatments, in addition to control pathogens,prevent dehydration of the product throughformation of lignin in damaged tissue (Ben‐Yehoshua et al., 1985; Brown and Ismail., 1979).Heating can also increase fruit resistance to lowtemperature by increasing membranephospholipids and reduce product chilling injury(McCollum et al. 1993; Mencarelli et al., 1993;Lurie,1998b;Luo,2006).

Application of heat treatment to control pests,fungaldecay, increase resistance to chilling injuryandincreasingshelf lifeof fruitsandvegetables isbecomming more popular. Fotoohi‐Qazvini andFattahi‐Moqaddam(2006)statedthatinhotwater

treatment, heat shock proteins and pathogenesis‐relatedproteinsareactivated.Hatamietal.(2012)examined the effect of hot water treatment andstorage temperature on ripe green tomato fruits.Theresultsshowedthattomatoripeningprocessinfruitswasalmostnormalatnormal temperatures,but storage at refrigerator temperaturedisturbed the normal ripening process. Heattreatment caused the relative delay in thedevelopment of fruit colour, reduced weightloss, reduced chilling injury, reducedpolygalacturonase enzyme, increased ascorbicacid and lycopene. Koushki et al. (2009) in aresearch reported that tomato fruits storedat4°Cshowedthebestquality.

The aim of this study was evaluationthe effect of Aloe vera gel edible coatings, hotwater treatment, and storage temperature onimprovingthepostharvestqualityoftomatofruitscv‘Goldi’.

MATERIALSANDMETHODSPlantMaterial:

‘Glodi’tomatovariety(LycopersiconesculentumMill.) were harvested at the green stagematurityfrom a commercial hydroponic greenhouse at theYasouj airport area located Southwest ofIran (lat. 30° 52'N, long. 51° 27' E) inNovember2014. Fruitswere harvested early in themorningand immediately transferred to postharvestlaboratory of Islamic Azad University, YasoujBranch. At the laboratory, fruit samples wereselectedbasedontheirappearancefeaturesincaseof size, shape and colour uniformity; being freefrom diseases, absence of injuries and defects.Then the fruitswerewashed, dried and preparedfortreatment.Treatments:

In this experiment, 192 uniform tomato fruitswereselectedandthenrandomlydividedintotwoequal groups. The first group were immersed inhotwater(30and45°C)for15minutesandcoatedwith 0, 25 and 50% Aloe vera gel for 5 minutes.Treatedfruitswereplacedunderanelectricfan,sothe excess moisture was removed. Treated fruitwerethenlabelled,wereplacedintotheplasticboxwithfiveholesandstoredatin4oCfor40daysandsecondgroupsstoredat25oC.PreparationofAloeveraGel:

Healthy, fresh and ripematured leaves ofAloeverawere brought from the localmarket town ofYasouj.Aloevera gelwas extractedusinga sterilespoon of the cut parts manually, and mixed andhomogenized by electric mixer and then werefiltered and brought to the desired volume withdistilledwater(Zafarietal.,2015).WeightLossPercentage:

To determine the percentage of weight loss,initialweight at the start of treatment (zero‐day),

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tenth, twentieth, thirtieth and fortieth days wereaccurately measured using digital balance, and

weight loss percentage was calculated using thefollowingformula.

PercentageofWeightLossTheinitialweightoffruit secondaryweightoffruit

initialweightoffruit100

DecayPercentage:

Thepercentageofdecayedfruitswascalculatedby counting the number of decayed fruit per

sampling day and by determining the differencebetweenthenumberofhealthyandrottedfruitsineachpackageusingthefollowingformula.

PercentageofFruitDecayofhealthyfruit numberofdecayfruit

numberofhealthyfruit100

FruitFirmness:

Thefirmnessoftomatosliceswasmeasuredbypuncture test during storage, using TextureAnalysis BROOKFIELD 1000 model. The texturefirmness was measured using one of metal flattippedcylindricalprobeswithadepthof2mmandpenetrationrateof5mm.TotalSolubleSolidsPercentage(TSS%):

Totalsolublesolidsweremeasuredbyadigitalrefractometer (Abe model Atago, NAR‐3T, Japan).After calibrating the instrument with distilledwater, a few drops of the extracted solution waspoured onto the glass plate and the brixrefractometerwasread. TotalAcidity(TA%):

TA was measured by titration of a 50 mlsample of extracted juice using 0.1 N NaOH.For this purpose, 50 ml fruit juice wasdilutedwith 20ml of distilled water by standardmethods and a fewdrops of phenolphthaleinwasadded. Then, titration of the diluted juice samplewasperformedusing0.1NNaOHtoanendpointofpH 8.1 above a magnetic stirrer. The results oftitration were converted to percent of citric acid(main organic acid of tomato fruits) using thefollowingequation.

TA= 100

Where, TA=Total acidity (mg 100g‐1);M=molecularweight of themain organic acid (g);N=Normality of titrant usually NaOH (mEq ml‐1);V=volumeoftitrant(ml);S=weightoftheextractedsample (g); n=equivalent weight of main organicacid(mgmEq‐1) VitaminCContent:

Measuring vitamin C was performed bytitration with Dichlorophenolindophenol (DCPIP).10ml sample of extracted juicewas titratedwithdichlorophenol indo phenol (DCPIP) indicator.Addition of DCPIP was continued until the bluecolour did not disappear, and the used volume ofDCPIPwasrecorded.QuantityofusedDCPIPgaveadirectmeasureof thequantityofpresentascorbicacid(mg100g‐1).FruitSkinColour:

Fruit colour was measured using Hunter Labsystem and a colorimeter Model CR 400‐Minolta

Konica. Hunter Lab were used to evaluate colourbasedonthreeindexviz.L*b*a*.L*representsthebrightness and its range varies from 0 (black) to100(white).a*representstheredcolourtogreencolour which varies from ‐a to +a range. b*represents blue to yellow colour, which its rangevaries from –b to +b. Samples were placed on atransparent glass plate and numberscorresponding to three different points of thesample was read and finally, their average wascalculated(Ojnowrdetal.,2012).

The total colour change ( E) was calculatedusingthebellowequation.

E=√(L*‐L0)2+(a*‐a0)2+(b*‐b0)2ExperimentalDesignandStatisticalAnalysis:

A Complete Randomized Design (CRD) with 3replication was used. The generated data weresubjected to analysis of variance (ANOVA) usingMSTATCstatisticalsoftware.Significantdifferenceswereassessedat5%(p≤0.05)levelofsignificanceand the mean was separated using Duncan'sMultiple Range Test (DMRT) and charts weredrawnwithExcelsoftware.

RESULTSANDDISCUSSIONWeightLossPercent:

The results showed that application ofAloe vera gel + hot water maintained at atemperature of 4 and 25°C showed a significanteffectonweightlossoftomatofruits.Thetrendofweight loss showed that by increasingthe storage time of tomatoes, the percentage ofweight loss increased. The change of weight lossincreased at longer period of 20 days moreseverely. The results (as presented in Fig 1‐a and1‐b) show that the highest percentage of weightlosswasobservedinuncoatedtomato+hotwater45°Candstoredataroomtemperatureof25°C.Thelowest percentage ofweight losswas observed intomatoes coated with Aloe vera gel 50% + hotwater 45°C, stored at 4°C. As a result, the use ofAloeveragel50%andhotwater45°Casanediblecoating improves weight loss compared to thecontroltreatment.

This result corresponds with the results ofVahdatetal.(2012).Researchersreportedthatthe

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strawberry fruit cultivars namely ‘Selva’ andKurdish local cultivar coated with Aloe vera gelshowed greater firmness, as well as hot watertreatment canhelppreventweight loss,but ifhotwater treatment was applied with the ediblecoatingatthesametime,weightlosswilloccurlessthanuncoatedfruit+hotwatertreatment.

Edibles coating act as a preservative agent,therefore it restrict water evaporation andtransmissionandbyprotectionagainstmechanicaldamage and blocking of very small woundsin fruit surface, delay dehydration (Hernandez ‐

Mounzetal.,2008).Martinez‐Romeroetal.(2005)reported that Aloe vera gel coating acts like anedible coating and reduced weight lossof cherry and causekeep themore fruit firmness.Therefore, Aloe vera gel reduced cell wall‐degrading enzyme activity like polygalacturonaseofpectinmethylesterase.Similarresultshavebeenreported by several researchers, including‘Arctic Snow’ nectarines (Ahmed et al., 2009),‘StarKing’cherries(Martinez‐Romeroetal.,2005),‘Royal’ table grapes (Castillo et al., 2010;Hosseini‐Farahi,2015).

Fig.1.WeightlosspercentageoftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).FruitDecayPercent:

TheresultsshowedthatapplicationofAloeveragel + hot water and storage at 4°C and 25°Cshowedasignificantanddifferenteffectontomato

fruitdecaypercentage.Thetrendofdecaypercentshowed that by increasing the storage time oftomatoes, the percentage of fruit rot in storagetemperatureof4°Cand25°Cincreased.Theresults

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(aspresentedinFig2‐aand2‐b)showthatstorageat4°Cshowedmoredifferencecomparedtonogeltreatments.Applicationof50%Aloeveragelasanedible coating and 30°C hotwater improved fruitdecay% compared to other treatment at storagetemperatureof4and25°C.

Decayisoneofthemostimportantpostharvestfactorinreducingthequalityofhorticulturalcrops.Anti‐fungal activity of Aloe vera gel on some ofpathogens in harvested crops is recognized. Aloevera gel acts as germination inhibitor of fungi(Asghari et al., 2013). Kazemeini (2012) reportedthat use of edible coating on strawberry affectsphysical properties improvement, fruit firmnessand reduce fruit decay. In a research on cherryfruit,directapplicationofAloeveragelreducedthemicroorganism activity; especially Botrytis(Martinez‐Romeroetal.,2005).

Controloffruitsdecaybypre‐harvest(Castiloetal., 2010) and post‐harvest (Vaverd et al., 2005;Mrtinez –Romero et al., 2006) application ofAloeveragelisreported.Navarroetal.(2010)reportedthatapplicationofAloeveragelincreasedshelflifeof nectarine by decrease in ethylene production,respiration rate and fungi decay. Application ofAloeveragelcoatingextendedshelflifeby delayingpostharvest quality loss and quality improvementoffruitsuchasJujube(PadmajaandBosco,2014),Strawberry (Vahdat et al., 2012), ‘Granny Smith’and ‘Red Chief’ apple (Ergun and Satici, 2012),tomato (Athmaselv et al., 2013), Sweet cherries (Martinez‐Romero et al., 2006), Stone fruits(Paladinesetal., 2014),Fig (Marpudi etal., 2013)and table grape (Serrano et al., 2006;Shahkoomahally and Ramezanian, 2014; Chauhanetal.,2014;Hosseini‐Farahi,2015)werereported.

Fig.2.DecaypercentageoftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

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FruitFleshFirmness:

The results showed that, application of Aloevera gel + hot water at storage temperature 4°Cand 25°C showed a significant effect on tomatofruit firmness. The trend of firmness changesshowed that by increasing the storage time, thefirmness of tomatoes decreased, and the highesttomato flesh firmness was observed in fruitstreated withAloe vera gel 25% + hot water 30°Cand stored at 5°C. The lowest flesh firmness wasobserved in tomatos that were uncoated + hotwater30°Cstoredat25°C.TheresultspresentedinFigures3‐aand3‐bshowedthatusageofAloeveragel 25% as an edible coating and hot water 30°Cimproves fruit firmness compared to the controltreatment. The results showed that lowtemperaturechangestheactivityofenzymeswhichaffect cell wall. Most firmness was observed infruits coatedwithAloe vera gel 50% + hotwater30°C and were stored at 4°C. This was while thelowest flesh firmness was observed in untreatedfruit which were and stored at 25°C. At thebeginningoftheexperiment,thefruitfirmnesswashigh, but by the passage of time and theapproachingendofthestorageperiod,fruitsweresofter, so that at the end of storage period theirfirmnesswasattheleast.Theamountofsofteningat a temperature of 4°C was less than thetemperatureof25°C.Itisthoughtthatsofteningisa result of changes that occurs in the cell wallsduring the ripening stage. These changes are theresult of various enzymes activity that affect cellwall.Theadditiveeffectofhotwaterconditionaswell as ineffectiveness of heat treatments on

tomato fruit firmness has been reported by otherresearchers.Also,asaresultofbreakinginsolubleprotopectins to pectic acid and insoluble pectins,reductionoffirmnessinsomefruitsmaybeduetoinhibitionofpectinhydrolysistherebyreductionindegrading enzymes in cell and also inhibition ofethylene production due to reduced activity ofEthylene‐ synthesis enzymes (Klein and Lurie,1992). In this study, hot water and Aloe vera gelreduced the activity and the stability of enzymes,therefore, activity of the enzyme in treated fruitswas less than untreated fruits. Our resultscorrespond to Hatami et al. (2012) findings ontomatogreenfruits.TotalSolubleSolid(TSS%):

TheresultsshowedthatapplicationofAloeveragel has a significant effect on soluble solids. Byincreasing storage time, soluble solids increased.The highest brixwas observed on the 30th day ofstorage period compared with the 1st day. Thelowest totalsolublesolids(TSS)wereobservedatthe firstday.Thetrendshowedthatby increasingthe storage time of tomatoes, total soluble solidsincreases. Highest total soluble solids wasobserved in untreated fruits stored at a roomtemperature of 25°C The lowest soluble solids asobserved in coated fruits with 50% Aloe vera gelandhotwaterof30°Candstoragetemperatureof25°C. The results presented in Fig 4‐a and 4‐bshowed that treatment using Aloe vera gel as anediblecoating+hotwaterdecreaseTSScomparedto the control treatment. Increased soluble solidsin the control fruits canbe related to fruitweightloss.

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Fig.3.FruitfirmnessoftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

The fruit respiration breaks down

polysaccharides into simpler compounds, and theeffect ofAloevera 50%andhotwater treatmentsdecreased total soluble solids and increasemoisture and weight of tomatoes. Asghari andAhadi(2013),reportedthattheuseofsalicylicacidwithAloeveragelontheamountofsolublesolidsand total acidity was significant. Aloe vera gelcoating could improve maintaining of solublesolids, and inhibit hydrolysis of titratableacids to sugars. Loss of moisture during storageis themain factor in increasingTSSconcentrationin grape fruits. It also increases the solubilityof cell wall hemicellulose and polyuridin can

increase the concentration of total solublesolids concentration during storage. Water lossduring storage increased the concentration ofsoluble solids, and by increasing storagetemperature, the concentration of soluble solidsincrease. This resultes in more and faster loss ofthe water. Edible coatings such as Aloe vera geldecreaserespiration,waterloss,gasexchangesandethylene synthesis, soluble solids stabilizationby creating a barrier against gas passage. This iswhilesolublesolidsincreaseintheuntreatedfruitsdue to the process of aging, hydrolysis ofpolysaccharides and cell walls (Mahajan andDhatt,2004).

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Fig.4.TSS%oftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

TotalAcidity(TA%):TheresultsshowedthattheuseofAloeveragel

+hotwater+storagetemperatureof4and25°Cdidnot show a significant effect on the acidity of thetomatojuice.ThetrendofpHchangesshowedthatby increasing the storage time, the total aciditydecreased, and after 30th day the change rangeswere increasing. The results (as presented inFigures5‐aand5‐b)showthatapplicationofAloevera gel as an edible coating approximatelystabilized total acidity in tomatoes compare withuncoated fruits. The amount of titratable acid is

associated with fruit ripening, and caused a sourtaste inthe fruit. Attheharveststage, theamountoforganicacids,dependonsolublesolidsandaciddecompositionrate.Atfruitripeningstage,analysisoforganicacids,dependsontherateofrespiration,becausetheseacidsareusedinrespiratoryenzymeactivity (Mazaheri et al, 2007). Javanmard andGarousi (2009) in a study on apricot fruit byapplication of whey protein coating containinggellangumobtainedsimilar results.Wheycoatingprevent reduction of the fruit acidity duringstorage,thisissimilartoourfindings.

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Fig.5.Totalacidity(TA%)oftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

VitaminCContent:ResultsshowedthatAloeveragelcoating+hot

water + storage temperature of 4 and 25°C had asignificanteffectonvitaminCoftomatojuice.Thetrend of Vitamin C changes shown that byincreasing storage time, amount of vitamin Cincreased.Theresults(aspresentedinFigures6‐aand 6‐b) show that the highest vitamin C contentwas observed in tomatoes treated withAloe veragel50%+hotwater45°Candstoragetemperatureof 25°C. The lowest vitamin C content wasobserved in uncoated + 30°C hot water treatedtomatoesstoredat4°C.Asaresultof25%and50%Aloe vera gel application as an edible coating and45°Chotwater increasedthevitaminCcontent in

compare with untreated tomatoes. Tomato is animportant source of vitamin C. The amount oftomato vitamin C varies between 10 to 60 mgper100g.Abushitaetal.(2000)havereportedthatvitamin C increases during storage orhandling tomato fruits. The use of Aloe veracoating 50% + hot water 45°C and storagetemperature of 25°C increases the retention ofvitaminCoftomatofruits.Especiallyattheendofstorage period, the vitamin C of coated tomatoeshasagreaterincreasethanuncoatedtomatoes.Ourresults are consistent with the findings of Ayraciand Tunc (2004) that reported edible coatingincreasesthedurabilityofvitaminCinapricotandgreenpepper.

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Fig.6.VitaminCcontentoftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

FruitSkinColour:1.L*ColourIndex

TheresultsshowedthattheuseofAloeveragel+hotwateratatemperatureof4and25°Cshoweda significant effect on tomatoes L* colour index.The trend of L* colour index changes has shownthatbyincreasingstoragetime,tomatoesL*colourindex decreased. The results presented in Figures7‐aand7‐bshowsthattheuseofAloeveragel50%asanediblecoatingandhotwater45°Cimprovesfruit colour transparency index compared tocontrol. By increasing the storage time, tomatoestransparencyindexcolourreduced.L*valueatthe

end of storage period in treated fruits with Aloevera gel coating and hot water significantlyincreased than untreated fruits. L* indicatebrightness and changes of Transparency IndexColour, in general brightness of the colour oftomato on white ‐ Black during storage time isdwindling.Hatamietal.(2012)reportedthatgreentomatoestreatedwithhotwaterandstoredat13°Chad normal ripening and colour change, but atstorage temperature of 5 °C and simulatedconditions was disrupted normal ripening andcolourchangeof tomato fruits.The findingof thisresearchissimilarwiththeirresults.

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Fig.7.ColourcontentoftomatocoatedwithAloeveraandhotwatertreatmentsduringstorageat5oC(a)and25oC(b).

2.a*ColourIndex

TheresultsshowedthatAloeveragelcoating+hot water, and storage temperature 4 and 25°Cshowed a significant and different effect on a*index. The trend of a* colour index changes hasshown that by increasing storage time, the a*colour index increases. The results presented inFigures8‐aand8‐bshows thatstorageat4°Chasdifference more than 25°C , and normal colourchangewasdisruptedatstoragetemperature4°C,butatstoragetemperature25°Cchangeshavehadabetterprocess.ApplicationofAloevera gel50%asanediblecoating+hotwater45°Candstoragetemperatureof 25 °C, improves fruit colour indexcompared to control treatment and storagetemperature4°C.The results showed that storagetemperature of 25°C lead to appropriate colourchange of fruits, however, at storage temperatureof4°Ccolourchangewasinsignificant.Thea*valueof uncoated fruit skin decreased during storage,whereas intensity of red colour of coated fruitsskin increased. The lowest colour index wasobserved in uncoated tomatoes and hot watertreatment(45°C)andstoragetemperatureof25°C.The highest a* skin colour was achieved in thefruits coated with 25% Aloe vera gel at storagetemperature of 25°C. Thereby, a* value of coatedfruits is a good parameter to show thedevelopmentof the tomatoredcolouranddegreeofmaturity,asitsamountincreasesintheeventofthe physiological maturity to exhibit thedevelopment of tomatoes red colour and theamountof fruit ripening.Therefore, thehotwatertreatment and coating Aloe vera at 4°C hadsomehow an inhibitory effect on development of

skin red colour. The a* value at the beginning ofstorage period, began from negative valuesanditschangetrenddependingonthetemperatureconditions was different. At the end of 40 days,a* value increased to about 27. This waswhile at 4°C it did not even reached above zero.These results corresponded to findings of Hatamiet al. (2012) studying the effect of hot watertreatment and storage conditions on ripe greentomatofruits.3.b*ColourIndex

TheresultsshowedthatAloeveragelcoating+hotwater,andstorage temperatureof4and25°Cshowed a significant and different effect on b*colour index value. The trend of b* colour indexchangeshasshownthatbyincreasingstoragetime,the b* colour index decreased at storagetemperature of 4°C. The results, as shown inFigures 9‐a and 9‐b, show that storage at 4°Ccauseddifferencemorethanuncoatedtreatments.Coatingwith25%Aloeveragelasanediblecoatingand treatment with 45°C hot water improves b*colour index compared to control. At the storagetemperatureof25°C,trendofb*valuechangeswasbetter, and initially had a slight decrease, then atthe 10th day it had a rise. There was also nosignificant difference between treatments. b*colour index indicate blue‐yellow colour changeswhich by increasing storage duration at highertemperatures showed more difference thanuncoated treatment. The amount of colour intomatoes showed that the change in b* colourvalue during storage after 40 days significantlyreduced in uncoated fruits than the fruits treatedwith Aloe vera gel and hot water treatment.

34363840424446485052545658

0 10 20 30 40

Color (L*)


b AV 0 + HW 30 AV 0 + HW 45 AV 25% + HW30

AV 25% + HW45 AV 50% + HW30 AV 50% + HW45

JAHANBINETAL.

41

This corresponded with the results achieved byHatami et al. (2012) on the effect of hot water

treatment and storage conditions on ripe greentomatofruits.


CONCLUSION

The results showed that tomato fruit coatingwith Aloe vera gel and hot water treatments canreducechangingprocedureofdecay,solublesolids,andpH incoatedsamples, andgenerally canslowtherateofripeningandreduceweightloss,aswellas can increases retention of the vitamin C,improvebetterappearanceproperties,increasethefirmness and acidity. This study showed that hotwater treatment and storage temperatureconditions have a significant effect on reducingchillinginjuryandthepost‐harvestreactionofripegreentomatofruits.Accordingtotheresults,unliketemperature of 25°C which lead to normal

ripening,temperatureof4°Cduetothesensitivityof green ripe fruits to chilling injury as well asinhibitory effects of these conditions on theprocess of colour change, is not recommended.This study showed that the respiration rate ofcoated fruit is lower than the control fruits.Consequently, the use of respiratory precursorssuch as carbohydrates and acids, as well as theethyleneproduction is lower in coated fruits thancontrolfruits.Therefore,wecanexpectthatcoatedfruits have a longer shelf life, and fewerphysiological disorders than control fruits. Theresultsalsoshowedthatgreenripetomatoeswerestored at storage temperature 25°C had

‐20

‐15

‐10

‐5

0

5

10

15

20

0 10 20 30 40

Color (a*)


a AV 0 + HW 30 AV 0 + HW 45 AV 25% + HW30

AV 25% + HW45 AV 50% + HW30 AV 50% + HW45

‐20‐15‐10‐50510152025303540

0 10 20 30 40Color (a*)


bAV 0 + HW 30 AV 0 + HW 45 AV 25% + HW30

AV 25% + HW45 AV 50% + HW30 AV 50% + HW45


42

approximately normal ripening, but at storagetemperature 4°C because of the inappropriatecolour changing, normal ripening was disturbed.Accordingly, the storage temperature of 25°C isoptimal temperature, and hot water treatment

45°C and Aloe vera gel coating 50% is anappropriate postharvest treatment to improvequality and postharvest life of tomato fruits.Generally, it can be offered as an efficientway totransportandstoragegreenripetomatofruits.


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Post Decay Reduction of Tomato Fruits by Application of … volumes/volume … · · 2017-03-02Quality Improvement and Post‐harvest Decay Reduction of Tomato Fruits by Application