Effects Of Aloe vera (L) Gel on Cold Storage of Organicaly Grown Tomato Fruit Abstract

Abstract

his study was carried out to investigate the effects of Aloe vera gel application (% 0, 25, 50 and 75) on fruit of ‘Rio Grande’ tomato variety produced by organic and conventional methods. Aloe vera gel-treated fruit were stored at 7 °C for 30 days. Weight loss, color changes on fruit skin, total soluble solids, titratable acidity, pH values and decay were recorded during storage. As a result according to the parameters studied, applications of different doses of Aloe vera gel did not provide a significant contribution to the cold storage of tomatoes. The results presented that Aloe vera gel application may notsuitable for bio-storage of tomato fruit