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

Date of Publication

2007

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Biochemistry

College

College of Science

Department/Unit

Chemistry

Thesis Adviser

Gerardo C. Janairo

Defense Panel Chair

Nancy Lazaro-Lllanos

Abstract/Summary

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.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU17481

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Physical Description

xi, 72 leaves : illustrations (some color) ; 28 cm.

Keywords

Aloe vera; Tomatoes

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