Assessing the Influence of Different Edible Coating Methods on the Shelf Life and Biochemical Characteristic of Tomato

The study investigated the " Assessing the influence of different edible coating methods on the shelf life and biochemical characteristic of Tomato" during storage. The experiment was laid out in the CRD with three replications. Each replication was comprised of ten treatments consisting of post-harvest edible coating materials viz., Aloe vera gel (10%, 20% and 30%), Bee wax (3%, 6% and 9 %), Guar gum (1.0%, 1.5% and 2.0%) and control (without coating) were used for tomato fruits and various parameters were analyzed over a storage period of 15 days. The results indicated significant influences of the coatings on pH, total soluble solids (TSS), ascorbic acid content, TSS: acid ratio and sugar content. Overall, Aloe vera gel coatings, particularly at higher concentrations, showed the most promising effects in maintaining the quality and extending the shelf life of tomato fruits. This research underscores the potential of edible coatings as a sustainable approach to postharvest management, contributing to reduced food loss and enhanced food security.