Preliminary investigation on the effect of crude aloe vera extract on the ripening process of tomatoes (Lycopersicon esculentum Mill.)

• Main Authors: Chua, Kristel Kara O., Roxas, Mariane E.
• Format: text
• Language: English
• Published: Animo Repository 2007
• Subjects: Aloe vera; Tomatoes
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/5879
• Institution: De La Salle University

Tomato production in the Philippines is often challenged by an array of problems: lack of available technology, plant diseases, and rapid ripening & spoilage, promoted by a warm and humid climate. As a result, many tomatoes are thrown away due to spoilage before they can be sold to the market. This research sought to provide a simple and effective means of prolonging the shelf life of fresh tomatoes (Lycopersicon esculentum Mill.) at the red-ripe stage by using crude Aloe Vera extract from Aloe barbadensis Mill., which served as a water and gas barrier against the external environment. The researchers found the method effective, based on its ability to extend the shelf life of tomatoes by at least two (2) weeks. The Aloe Vera-treated tomatoes exhibited reduced weight loss and reduced tissue solubilization. Sugar production and Vitamin C content was lower than in the control group, but the general trend in ripening was preserved. This indicates that the ripening process in tomatoes was retarded or slowed down by the combined physical and chemical effects exerted by the Aloe Vera extract.