Effect of Aloe vera (Aloe barbadensis Miller) and basil leaf (Ocimum basilicum L.) extract-based edible coatings on postharvest quality and shelf life of tomato (Solanum lycopersicum)

This study aimed to develop an edible coating formulated with aloe vera (Aloe barbadensis Miller) and basil leaf (Ocimum basilicum L.) to preserve tomato quality and reduce postharvest losses. The edible coatings were prepared using tapioca starch, carrageenan, glycerol, and with varying percentages of aloe vera gel and basil leaves extract (T0: no extracts; T1: 0.5:5%; T2: 1:10%; T3: 1.5:15% and T4: uncoated). The prepared coating was applied on tomatoes and subsequently assessed for physico-chemical and functional attributes in comparison with uncoated samples over 16 days of storage at ambient temperature. The moisture, protein, total soluble solids (TSS), titratable acidity (TA), weight loss, disease incidence, ascorbic acid, reducing sugar, total phenolic content (TPC), lycopene content and firmness were observed after every four days interval till 16 days. During storage, TSS, reducing sugar, disease incidence, total phenolic content and lycopene content was observed significantly increased (p ≤ 0.05), while moisture content, protein, TA, weight loss, ascorbic acid and firmness was significantly decreased (p ≤ 0.05). These changes were observed comparatively slower in coated fruits than in the uncoated control. Among all treatments, T2 was found to be most effective when compared with control showing lower weight loss (249.84 g vs. 188.85 g), reduced disease incidence (3% vs. 35%), slower ascorbic acid degradation (9.00 vs. 8.08 mg/100 g), moderated lycopene accumulation (40.45 vs. 47.23 µg/g), and better maintenance of firmness (3.29 vs. 2.37 N) during storage. These findings demonstrate the potential of aloe vera and basil leaf extract-based edible coatings provide a simple and sustainable approach that smallholder farmers can adopt to extend tomato shelf-life and reduce postharvest losses.