Abstract
Tomato (Solanum lycopersicum L.) is a perishable fruit with limited storage, handling, and transportation capabilities due to its quick ripening and softening processes. This study aims to explore the use of edible coatings to extend the shelf life and maintain the quality of tomatoes. Aloe Vera (15 g), Guar gum (0.5 g), and Ascorbic acid (1-2 g) were used to develop the coating material. Tomatoes were coated by dipping them in the prepared solutions and stored at room temperature for 14 days. They were evaluated for weight loss, total soluble solids (TSS), pH, titratable acidity, antioxidant activity, microbiological activity, enzymatic activity, and sensory characteristics at 7-day intervals. Results showed that coated tomatoes had minimum weight loss (2.60±0.06%), maximum TSS (4.41±0.03), and stable pH levels (4.19±0.03 to 4.29±0.05) throughout the storage period. The coated tomatoes also elucidated higher antioxidant activity, with significant increases in total phenolic content and DPPH levels. Microbiological assay indicated lower total plate, and mold counts in coated tomatoes compared to uncoated ones. Enzymatic activities of CAT, POD, and SOD were maintained, contributing to the fruit's preservation. Sensory evaluations revealed that the coatings positively impacted color, flavor, aroma, taste, and overall acceptability. The study concludes that Aloe Vera, Ascorbic acid, and Guar gum-based edible coatings can effectively enhance the shelf life and quality of tomatoes, making them suitable for extended storage and transportation. Further research is recommended to explore the impact of these coatings on various other fruits and vegetables.