Volume 18, Issue 119 (2021)                   FSCT 2021, 18(119): 17-33 | Back to browse issues page

‎ 10.52547/fsct.18.119.17
‎ 20.1001.1.20088787.1400.18.119.11.1

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Monajem S, Ganjloo A, Bimakr M. Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures. FSCT 2021; 18 (119) :17-33
URL: http://fsct.modares.ac.ir/article-7-51561-en.html
Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures
Samaneh Monajem1 , Ali Ganjloo 2, Mandana Bimakr1
1- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
2- Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran , aganjloo@znu.ac.ir
Abstract:   (1631 Views)
Cherry tomato as a climacteric product has a short postharvest life and so it is necessary to use methods such as coating to increase its shelf life. Therefore, the aim of the current study was to investigate the effect of fresh Aloe vera gel edible coating concentration (25, 50, 75 and 100% v/v) and storage temperature (5, 12 and 25 °C) on postharvest quality characteristics of cherry tomatoes such as weight loss, titratable acidity, total soluble solids and sensorial properties stored for 24 days and also to study the kinetics of their changes. During the storage period, the weight loss, total soluble solids of all samples increased and the titratable acidity decreased. The use of A. vera gel considerably controlled the quality characteristics changes while the increase in temperature intensified the changes in the studied characteristics. In addition, the use of A. vera gel and low storage temperature reduced the incidence of decay and increased the score of sensory properties. Kinetic studies showed that the changes in weight loss and total soluble solids followed the first-order model and the titratable acidity followed the fractional conversion model. The constant rate of postharvest characteristics changes under different conditions followed Arrhenius equation. Based on the findings of the current study, it seems that applying fresh A. vera gel with 75% concentration and storage temperature of 5 °C improves the postharvest qualitative and sensorial characteristics of cherry tomatoes during 24 days of storage.
Keywords: Aloe vera, Coating, Cherry tomato, Postharvest characteristics
Full-Text [PDF 10114 kb]   (748 Downloads)    
Article Type: Original Research | Subject: Post-harvest food technology
Received: 2021/04/10 | Accepted: 2021/08/26 | Published: 2022/01/9
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