Evaluation of the effect of a coating based on aloe (Aloe vera) and essential oil of cinnamon (Cinnamomum verum) in the lifetime of tomato (Lycopersicon esculentum mill) roma. Lambayeque -2015

Abstract

Postharvest losses of vegetables originate mainly from mechanical damage, handling, improper storage and improper transport, in underdeveloped countries losses are between 30 -50% of total production. Among the main methods used for the preservation of vegetables we have high temperatures, modified atmospheres, ionizing radiation and cooling. However both high and low temperatures tend to damage the product. Another method is the application of coatings which adhere to the fruit and / or food to improve their appearance and form a barrier as the transfer of gases which delays fruit ripening. The study was aimed at evaluating the effect of a coating based on aloe (Aloe vera) and essential oil of cinnamon (Cinnamomum verum) in the lifetime of tomato (Lycopersicon esculentum Mill) roma; having as independent variables: the concentration of Aloe vera, glycerin and essential oil of cinnamon and the interaction of these variables influence the dependent respiration rate, acidity, weight loss and pH. For evaluatingthe surface response with the D-optimal design with 13 treatments statistical methodology was raised. In the coating formulation it worked with ratios of 50-75% Aloe Vera, 50-25% Glycerol and 0.03 to 0.06 of essential oil of cinnamon. Samples were stored at 23 ° C with relative humidity of 48 to 55% and analyzed for 12 days; recording a maximum breathing rate of 14.62 mg.CO2 / kg.hr and 10.38% weight loss; and regarding the physicochemical characteristics similar behavior, 0.44% acidity and a pH of 4.43 -4.49. After the statistical analysis it was established that the optimum concentration of aloe vera, glycerine, cinnamon essential oil were 59.44%, 40.56% and 0.03% respectively.