1. Effect of Aloe Vera(Aloe Barbadensis
Miller) Gel-Based Edible Coating as
Preservation Agent for Tomatoes
Gheric John H. Mallari
2. Introduction
• Aluminum, paper, and other key food contact materials are treated, coated,
laminated, and impregnated with wax. It serves as a lubricant to lessen
friction during production. Additionally, it can be used to directly cover food,
as with fruit and cheese, in which case it is edible(Wagner, 2012).
• Food is commonly directly coated with paraffin wax. The coatings for cheese
and fruit are the most significant examples of such applications. The paraffin
wax coating on the cheese's surface stops it from drying out, minimizes
flavor component loss, and guards against undesirable mold
growth(Alipour,2017)
• It is mostly made up of polysaccharides and functions as a natural barrier
against oxygen and moisture, which are the main factors in fruit and
vegetable deterioration. By reducing the rate of respiration and retaining
quality characteristics like color, flavor, and other things, aloe vera gel can
increase the shelf life of fruits and vegetables. Its antibacterial and antifungal
properties create a protective barrier against microbial contamination of
vegetables and fruits (Birshti, Hoque, and Misir, 2014).
3. Problems
• Consumer awareness of the hazards connected with sulfites
and increased regulatory scrutiny have generated the
demand for replacements(Iyengar and McEvily,1992)
• Desiccation brought on by changing climate patterns was
discovered to be a major contributing factor after
experiments and study were conducted to identify major
aspects. Desiccation is the process of anything drying up
and losing water(Rowland,2017)
4. Purpose of the Study
• Determining it will help tomatoes without affecting the
sensory properties to extend it shelf life.
• If the Aloe Vera Gel-Based coating has the storage stability
for the tomatoes.
• Find a natural alternative to lengthen the shelf life of
tomatoes are produced using readily available, reasonably
priced natural resources.
5. Significance of the Study
• Students – The students would be able to use this study as their reference. This may provide them factual
information about aloe vera that can be an alternative coating in preserving agricultural product.
• Producers- The primary threat to and cause of producers' failure is the spoiling of their products. The
main factors are a long commute and the weather. This solution will reduce the likelihood of wasting time
and money. It could therefore increase their income.
• Future researcher - The result of this study will serve as a basis when they decide to conduct a similar
study on finding natural preservatives like aloe vera and it could serve as a guide for other studies related
to food processing.
6. Objectives of the Study
1. Develop an Aloe Vera Gel-Based Edible Coating
2. Evaluate the effect of different treatment in
tomatoes of it’s storage stability in 3 weeks, 6
weeks, 9 weeks, and 12 weeks in terms of physical
properties.
3. Determining the effects of various treatments of
aloe vera Gel-Based on the following 14 sensory
descriptions.
7. Methodology
Experimental Design
• The Completely Randomized Design (CRD) was employed as
the experimental design because it is best suited in the knowing
the effectiveness of the aloe vera gel-base coating in the
tomatoes.
8. Treatments and Ingredients of the Study
• Treatment 1: 0.5% chlorinated
water(H2O)
• Treatment 2: 40% (v/w) aloe
vera gel
• Treatment 3: 40% (v/w) aloe
vera + 1% lemon or ascorbic acid
Treatment 1 Treatment 2 Treatment 3
Chlorinated
Water
0.5% Water 300 ml Water 300 ml
Aloe Vera 40% Aloe Vera 40% Aloe Vera 40%
volume
Glycerin 2 drops Glycerin 4 drops Glycerin 8 drops
Gelatin 2 tbsp Gelatin 3 tbsp Gelatin 4 tbsp
Water 300 ml Lemon/Citric
Acid
1%
9. Processing Methods
Selection of Aloe Vera
Washing
Scraping
Blending
Filtering
Preparation of Aloe
Vera Wax
Cooking the aloe vera
gel
Adding the Dry
Ingredients
Mixing thorougly for 5
minutes
Coating the Fruit into
the Aloe Vera Wax
Dipping
Air drying
10. Data Gathering
• The participants observe and
taste the four-coded samples
and evaluated them by
answering the questions about
their level of acceptability.
• Each of the panelist was given
the four coded samples for the
evaluation of the effects of
Aloe Vera Gel-Based Coating.
The evaluation included the
fourteen (14) sensory
parameters. The results were
decoded and interpreted
using the 9-point Hedonic
Scale below.
• twenty (20) trained
participants
Weighted Mean Descriptive Rating
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like or dislike
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely
