Description:Technical Field of the Invention
The present invention relates to the technical field of food preservation. The present invention relates in particular to a tomato coating preservative and a preparation method thereof.
Background of the Invention
Tomatoes (Solanum lycopersicum L.) are eaten raw as a fruit or can cooked as a vegetable. They are rich in vitamins and other nutrients and has a good taste. Due to their soft texture and juicy content tomatoes cannot be store for long, and are easily perishable and damaged. Although transportation of tomatoes is easy and convenient but still it is advantageous to delay the ripening and growth of tomatoes, loss of decaying and rotting and many more inconveniences of storage and transportation. Aloe vera is a succulent plant species of the genus Aloe. It is widely distributed, and is considered an invasive species in many world regions. It grows wild in tropical, semi-tropical, and arid climates around the world and cultivated for commercial manufacturing products as a topical treatment as lotions, cosmetics, ointments and gels for minor burns. The leaves of Aloe vera contain polysaccharide gel, which can be used for topical purposes and Aloe vera products are typically made from the gel. Mammillaria polythele is a cactus in the genus Mammillaria, these are solitary plants and cylindrical in shape. Cactus-based coatings can be used as preservatives for fruits and vegetables. These coatings are edible, non-toxic, and have antibacterial properties. Tomato preservation using waxes, gums, and gelling agents having properties with high water retention properties made plant based preservatives beneficial. They can help extend the shelf life of food and reduce quality loss [Shite, Z., Alemayehu, Y. and Gedamu, F., 2021. The Quality of Tomato (Solanum Lycopersicum L.) After Pre Storage CaCl2 and Edible Coating Treatment. Journal of international knowledge to platform, 89, pp.2224-7181; CN103689074A discusses a coating preservative of cherry tomato, characterized in that, said coating preservative is composed of lysozyme 0.03%～0.07% (W/V), salt 1%～2.5% (W/V) and chitosan It is prepared from 0.3% to 1.3% (W/V) of sugar, and the solvent is water; Kathirvelu, T., Xavier, J.R., Innasimuthu, N. and Chauhan, O.P., 2024. Exploring composite edible coatings for shelf life extension and quality preservation of tomato (Solanum lycopersicum L.). Future Postharvest and Food, 1(4), pp.401-413.]. However, little work has been done on organic and bioactive components-based coating preservative of tomato and preparation method. Therefore, a simple method is provided for the preservative formulation and preparation process of tomato coating preservative.
Objects of the Invention
The main object of the present invention is to provide a tomato coating preservative.
Yet another object of the present invention is to provide a tomato coating preservation method.
Still another object of the present invention is to provide a process for the preparation of tomato coating preservative.
Another object of the present invention is to develop a tomato film-coated composite preservative which is safe, efficient, low-cost, has good film-forming performance, can improve the appearance of tomatoes, and prolong the shelf life of tomatoes.
Summary of the Invention
The present invention provides a tomato coating preservative, characterized in that it is composed of the following components in percentage by mass: Aloe vera Gel 50-70% and Mammillaria polythele solution 30-50%; wherein the coating preservative combination provides the antimicrobial, antioxidant, and moisture-retention properties of Aloe vera and Mammillaria polythele, thus creating a protective barrier that improves shelf life and maintains quality of tomatoes; wherein the coating preservative combination made effects on tomato fruit quality during 18 days of refrigeration and 12 days of storage at room temperature. The present invention provides a tomato coating preservation method. In an embodiment, the present invention provides a tomato coating preservation method, characterized by comprising the following steps: a) selecting raw tomatoes with no mechanical damage, without any signs of injury, free from insects, pests, and diseases; b) washing the tomatoes thoroughly with water to remove dirt; c) soaking the tomatoes in a fresh coating preservative solution for 10 mins to form a fresh preservative film; d) drying and storing the preservative film coated tomatoes. The present invention provides a tomato coating preservative preparation method. In an embodiment, the present invention provides a tomato coating preservative is prepared by the following method, comprising: a) measuring and pouring Aloe vera gel in a mixing container; b) measuring and adding Mammillaria polythele solution to the container of step a); c) stirring the mixture thoroughly until a uniform consistency to obtain a tomato coating composite preservative. In an embodiment, the present invention provides a tomato coating preservative, wherein the process for the preparation of Aloe vera gel, comprising: a) measuring and pouring water into a container and then adding Aloe vera gel to the water; b) stirring the mixture thoroughly until the Aloe vera gel is completely diluted in the water. In an embodiment, the present invention provides a tomato coating preservative, wherein the process for the preparation of Mammillaria polythele solution, comprising: a) measuring and pouring water in a container and then adding Mammillaria polythele solution to the water; b) stirring the mixture thoroughly until the Mammillaria polythele solution is completely diluted in the water. In an embodiment, the present invention provides a tomato coating preservative, wherein the tomatoes treatment groups include treatment with distilled water, Aloe vera gel; various concentrations of Mammillaria polythele solution; and various concentrations of mixed solution of Aloe vera gel and Mammillaria polythele solution. In an embodiment, the present invention provides a tomato coating preservative, wherein the tomato coating preservative can be used for reducing the incidence of decaying and damaging of tomatoes; can help in improving the storage life and maintaining the firmness of tomatoes while retaining the quality characteristics of tomatoes after storage. The tomato coating preservative, wherein the tomato coating preservative of the present invention can be useful as a gel-based edible coating with improved barrier properties as an approach to tomato fruit quality attributes during 18 days of refrigeration and 12 days of storage at room temperature. The tomato coating preservative, wherein the invention provides a coating preservative comprising of various components which cooperate with each other, so that the compound preservative has the functions of anti-bacteria, water retention, color protection and the like, is safe and efficient, low in cost, good in film formation performance, can improve the tomato appearance and prolong freshness time of tomatoes and has quite high commercial value. The tomato coating preservative as claimed in claim 1, wherein the invention discloses a preparation method for the tomato coating compound preservative, which is simple in technological procedure, strong in operability and suitable for large-scale industrial production and application.
Brief Description of drawings
In the drawings accompanying the specification, Figure 1 shows preparation steps of tomato coating preservative and method of tomato coating preservation.
In the drawings accompanying the specification, Figure 2 shows different treatment groups of tomato coating preservation.
Detailed description of the Invention
The present invention provides a tomato coating preservative, characterized in that it is composed of the following components in percentage by mass: Aloe vera Gel 50-70% and Mammillaria polythele solution 30-50%; wherein the coating preservative combination provides the antimicrobial, antioxidant, and moisture-retention properties of Aloe vera and Mammillaria polythele, thus creating a protective barrier that improves shelf life and maintains quality of tomatoes; wherein the coating preservative combination made effects on tomato fruit quality during 18 days of refrigeration and 12 days of storage at room temperature. A tomato coating preservation method, characterized by comprising the following steps: a) selecting raw tomatoes with no mechanical damage, without any signs of injury, free from insects, pests, and diseases; b) washing the tomatoes thoroughly with water to remove dirt; c) soaking the tomatoes in a fresh coating preservative solution for 10 mins to form a fresh preservative film; d) drying and storing the preservative film coated tomatoes. The tomato coating preservative is prepared by the following method, comprising: a) measuring and pouring Aloe vera gel in a mixing container; b) measuring and adding Mammillaria polythele solution to the container of step a); c) stirring the mixture thoroughly until a uniform consistency to obtain a tomato coating composite preservative. The tomato coating preservative, wherein the process for the preparation of Aloe vera gel, comprising: a) measuring and pouring water into a container and then adding Aloe vera gel to the water; b) stirring the mixture thoroughly until the Aloe vera gel is completely diluted in the water. The tomato coating preservative, wherein the process for the preparation of Mammillaria polythele solution, comprising: a) measuring and pouring water in a container and then adding Mammillaria polythele solution to the water; b) stirring the mixture thoroughly until the Mammillaria polythele solution is completely diluted in the water. The tomato coating preservative, wherein the tomatoes treatment groups include treatment with distilled water, Aloe vera gel; various concentrations of Mammillaria polythele solution; and various concentrations of mixed solution of Aloe vera gel and Mammillaria polythele solution. The tomato coating preservative, wherein the tomato coating preservative can be used for reducing the incidence of decaying and damaging of tomatoes; can help in improving the storage life and maintaining the firmness of tomatoes while retaining the quality characteristics of tomatoes after storage. The tomato coating preservative, wherein the tomato coating preservative of the present invention can be useful as a gel-based edible coating with improved barrier properties as an approach to tomato fruit quality attributes during 18 days of refrigeration and 12 days of storage at room temperature. The tomato coating preservative, wherein the invention provides a coating preservative comprising of various components which cooperate with each other, so that the compound preservative has the functions of anti-bacteria, water retention, color protection and the like, is safe and efficient, low in cost, good in film formation performance, can improve the tomato appearance and prolong freshness time of tomatoes and has quite high commercial value. The tomato coating preservative, wherein the invention discloses a preparation method for the tomato coating compound preservative, which is simple in technological procedure, strong in operability and suitable for large-scale industrial production and application.
Materials and Methods
Tomato fruit (Lycopersicon esculentum) is a widely consumed and nutritionally significant fruit, rich in vitamins C, A, B, and K, potassium, folate, and antioxidants like lycopene and beta-carotene. Despite their popularity, tomatoes are highly perishable, prone to physical damage, microbial spoilage, and deterioration during storage and transportation. Effective post-harvest management practices, including cold storage, are essential to minimize losses. Aloe vera has emerged as a valuable edible coating for extending the shelf life of tomatoes, thanks to its antioxidants, antimicrobial properties, and moisture-retaining capabilities. Similarly, cactus mucilage from prickly pear cactus (Opuntia spp.) offers preservation benefits by reducing dehydration and providing antioxidant and antimicrobial protection. Combining Aloe vera gel with Mammillaria polythele in a bioactive film coating presents a promising approach to enhance tomato preservation. This combination leverages the antimicrobial, antioxidant, and moisture-retention properties of both substances, creating a protective barrier that improves shelf life and maintains quality. This study investigates the effects of adding Mammillaria polythele gel to an aloe vera gel-based edible coating on tomato fruit quality during 18 days of refrigeration and 12 days of storage at room temperature.
Tomato fruit, scientifically known as Lycopersicon esculentum, is a widely consumed and versatile fruit with culinary and nutritional significance. It is also used in research on the growth and development of plants.
Tomatoes are rich in essential nutrients such as vitamins C, A, B, and K, potassium, and folate. They also contain antioxidants like lycopene, beta-carotene, and flavonoids, which offer various health benefits.
Despite their popularity, tomatoes are highly perishable and prone to physical damage, microbial spoilage, and deterioration during storage and transportation. Factors affecting the shelf life of tomatoes include temperature, humidity, handling practices, and ripeness at harvest. In such cases, additional post-harvest tools together with cold storage are necessary.
Post-harvest losses of tomatoes refer to the reduction in quantity and quality that occurs after harvesting and before they reach consumers. These losses result from a combination of factors. Natural ripening processes can accelerate spoilage if not managed carefully, while pathogens like fungi, bacteria, and viruses contribute to spoilage during storage and transportation. Environmental factors such as fluctuations in temperature, humidity levels, and exposure to light also play significant roles in deteriorating tomato quality. Additionally, mechanical damage during handling, such as bruising and crushing, further reduces their shelf life. Pests and improper pesticide use can introduce contaminants or cause physical damage, and inadequate storage facilities, packaging, and ventilation worsen these issues. Effective management practices throughout the supply chain are essential to minimize these losses and ensure tomatoes reach consumers in optimal condition.
Aloe vera is increasingly recognized as a valuable edible coating for fruits and vegetables, offering a range of benefits in prolonging shelf life and maintaining quality. With its abundant natural antioxidants such as vitamins C and E, aloe vera effectively mitigates oxidative stress, slowing down the natural deterioration process that occurs during post-harvest handling and storage. Its antimicrobial properties also play a crucial role by inhibiting the growth of spoilage microorganisms, thereby reducing decay and enhancing food safety. Moreover, aloe vera forms a protective barrier that helps retain moisture within the produce, preventing dehydration and preserving their texture, crispness, and juiciness for longer periods. This natural preservation method not only extends the shelf life of fruits and vegetables but also meets consumer preferences for sustainable and clean label products, devoid of synthetic chemicals. Ongoing research continues to validate aloe vera's efficacy across various produce types, highlighting its potential as a natural and environmentally friendly solution to improve food preservation practices. Aloe vera extends the shelf life of tomato fruit through its antioxidant content, which reduces decay, antimicrobial properties that prevent spoilage, and a moisture-sealing barrier that preserves freshness. This natural method meets consumer preferences for clean-label products and promotes sustainable approaches to food preservation.
The application of aloe vera post-harvest is highly beneficial for extending the shelf life of tomatoes. Aloe vera, renowned for its natural antioxidants and antimicrobial properties, plays a vital role in maintaining the freshness and quality of tomatoes following harvest. Its antioxidants, such as vitamins C and E, mitigate oxidative stress, which helps slow down the natural deterioration processes like softening and loss of firmness in tomatoes. Additionally, aloe vera's antimicrobial characteristics inhibit the growth of spoilage microorganisms on the tomato's surface, effectively reducing decay and prolonging its storage life. Moreover, the gel-like coating of aloe vera creates a protective barrier that minimizes moisture loss from the tomato, preserving its juiciness and texture over an extended period. This natural approach not only enhances post-harvest tomato management but also aligns with consumer preferences for clean-label and sustainable food preservation practices. Ongoing research continues to explore and confirm the effectiveness of aloe vera in enhancing the shelf life and overall quality of tomatoes, underscoring its potential as a valuable natural solution in agriculture and food industries.
Using cactus mucilage as an edible coating is an innovative approach to prolonging the shelf life of fruits and vegetables. Derived from plants like prickly pear cactus (Opuntia spp.), cactus mucilage contains polysaccharides and other beneficial compounds that offer several advantages. It forms a protective, moisture-retaining layer on produce surfaces, which effectively reduces dehydration during storage and transport. This preservation of moisture helps to maintain the texture and crispness of fruits and vegetables. Additionally, cactus mucilage possesses antioxidant properties that can counteract oxidative damage, thus preserving the produce's color, flavor, and nutritional value. Its potential antimicrobial properties also contribute to extending shelf life by inhibiting the growth of spoilage-causing microorganisms. Environmentally, cactus mucilage is biodegradable and supports sustainable practices by reducing reliance on synthetic preservatives and plastic packaging. As consumers increasingly favor natural and environmentally friendly food preservation methods, ongoing research is exploring and optimizing the application of cactus mucilage as a viable edible coating, highlighting its role in enhancing produce quality and extending its availability.
Combining Aloe vera gel and Mammillaria polythele as a bioactive film coating for tomatoes could offer a synergistic approach to enhance preservation and improve shelf-life quality of tomato fruit. Both Aloe vera gel and Mammillaria polythele possess natural antimicrobial properties. Aloe vera gel contains compounds like salicylic acid, which inhibits microbial growth, while Mammillaria polythele may have antimicrobial peptides and other bioactive compounds. Together, they can help prevent spoilage and extend the shelf life of tomatoes by inhibiting the growth of bacteria and fungi. Aloe vera gel's mucilaginous nature helps retain moisture, preventing dehydration and maintaining the firmness and juiciness of tomatoes. Mammillaria polythele, with its water-storing capabilities, can further contribute to moisture retention, ensuring the tomatoes stay fresh for longer periods. Both Aloe vera gel and Mammillaria polythele contain antioxidants that can protect tomatoes from oxidative damage, preserving their color, flavor, and nutritional content. These antioxidants help neutralize free radicals, which can cause deterioration and spoilage. The bioactive film formed by the combination of Aloe vera gel and Mammillaria polythele creates a protective barrier on the surface of the tomatoes, shielding them from physical damage, dust, and contaminants during handling and transportation.
Incorporating Aloe vera gel and Mammillaria polythele as a coating film for tomatoes, consumers may benefit not only from the extended shelf life and improved quality of the tomatoes but also from the additional nutritional value provided by these bioactive ingredients. As far as we know, the effects of employing Mammillaria polythele in Aloe vera gel-based coating for the preservation of fruits in cold storage haven't been reported.
Thus, the objective of the conducted study is to investigate the effects of adding Mammillaria polythele gel to Aloe vera gel-based edible coating with improved barrier properties as an approach to tomato fruit quality attributes during 18 days of refrigeration and 12 days of storage at room temperature.
I. MATERIALS AND METHODOLOGY
A. Tomato Fruits:
Fine quality tomato fruits are purchased from the local market in Kodambakkam. Tomatoes without any signs of injury, free from insects, pests, and diseases, are selected. The fruits are washed thoroughly to remove dirt.

B. Preparation of Aloe vera Gel:
First, 70 ml of water is measured and poured into a container. Then, 30 ml of Aloe vera gel is added to the water. The mixture is then stirred thoroughly until the Aloe vera gel is completely diluted in the water.
C. Preparation of Mammillaria polythele (Cactus) solution:
1. For a concentration of 30 ml Mammillaria polythele solution in 70 ml water:
- 70 ml of water is measured and placed in a container.
- 30 ml of Mammillaria polythele solution is added to the water.
- The mixture is thoroughly stirred to ensure even dilution.
2. For a concentration of 50 ml Mammillaria polythele solution in 50 ml water:
- 50 ml of water is measured and placed in a container.
- 50 ml of Mammillaria polythele solution is added to the water.
- The mixture is thoroughly stirred to ensure even dilution.
3. For a concentration of 70 ml Mammillaria polythele solution in 30 ml water:
- 30 ml of water is measured and placed in a container.
- 70 ml of Mammillaria polythele solution is added to the water.
-The mixture is thoroughly stirred to ensure even dilution.
D. Preparation of mixed solution:
1. Concentration 1:
70ml Aloe Vera Gel + 30ml Mammillaria polythele Solution
- 70ml of Aloe vera gel is measured and placed in a mixing container.
- 30ml of Mammillaria polythele solution is measured and added to the container.
- The mixture is stirred until a uniform consistency is achieved.
2. Concentration 2:
50ml Aloe Vera Gel + 50ml Mammillaria polythele Solution
- 50ml of Aloe vera gel is measured and placed in a mixing container.
- 50ml of Mammillaria polythele solution is measured and added to the container.
- The mixture is stirred until a uniform consistency is achieved.
3. Concentration 3:
70ml Mammillaria polythele Solution + 30ml Aloe Vera Gel
- 70ml of cactus solution is measured and placed in a mixing container.
- 30ml of Aloe vera gel is measured and added to the container.
- The mixture is stirred until a uniform consistency is achieved.
The initial and final weights of tomatoes immersed in each concentration are checked to assess fruit weight loss.
TREATMENT GROUPS OF TOMATO COATING PRESERVATION METHOD
GROUP 1 - Distilled Water
GROUP 2 – Aloe vera solution
GROUP 3 – Mammillaria polythele Concentration-1
GROUP 4 – Mammillaria polythele Concentration-2
GROUP 5 – Mammillaria polythele Concentration-3
GROUP 6 – Mammillaria polythele + Aloe vera Concentration-1
GROUP 7 – Mammillaria polythele + Aloe vera Concentration-2
GROUP 8 – Mammillaria polythele + Aloe vera Concentration-3
Figure 1 shows preparation steps of tomato coating preservative and method of tomato coating preservation.
Figure 2 shows different treatment groups of tomato coating preservation.
The tomato coating preservative of the present invention can be useful as a gel-based edible coating with improved barrier properties as an approach to tomato fruit quality attributes during 18 days of refrigeration and 12 days of storage at room temperature. The invention provides a coating preservative comprising of various components which cooperate with each other, so that the compound preservative has the functions of anti-bacteria, water retention, color protection and the like, is safe and efficient, low in cost, good in film formation performance, can improve the tomato appearance and prolong freshness time of tomatoes and has quite high commercial value. The invention discloses a preparation method for the tomato coating compound preservative, which is simple in technological procedure, strong in operability and suitable for large-scale industrial production and application.

 
, Claims:1. A tomato coating preservative, characterized in that it is composed of the following components in percentage by mass: Aloe vera Gel 50-70% and Mammillaria polythele solution 30-50%;
wherein the coating preservative combination provides the antimicrobial, antioxidant, and moisture-retention properties of Aloe vera and Mammillaria polythele, thus creating a protective barrier that improves shelf life and maintains quality of tomatoes;
wherein the coating preservative combination made effects on tomato fruit quality during 18 days of refrigeration and 12 days of storage at room temperature.
2. A tomato coating preservation method, characterized by comprising the following steps:
a) selecting raw tomatoes with no mechanical damage, without any signs of injury, free from insects, pests, and diseases;
b) washing the tomatoes thoroughly with water to remove dirt;
c) soaking the tomatoes in a fresh coating preservative solution for 10 mins to form a fresh preservative film;
d) drying and storing the preservative film coated tomatoes.
3. The tomato coating preservative is prepared by the following method, comprising:
a) measuring and pouring Aloe vera gel in a mixing container;
b) measuring and adding Mammillaria polythele solution to the container of step a);
c) stirring the mixture thoroughly until a uniform consistency to obtain a tomato coating composite preservative.
4. The tomato coating preservative as claimed in claim 1-3, wherein the process for the preparation of Aloe vera gel, comprising:
a) measuring and pouring water into a container and then adding Aloe vera gel to the water;
b) stirring the mixture thoroughly until the Aloe vera gel is completely diluted in the water.
5. The tomato coating preservative as claimed in claim 1-3, wherein the process for the preparation of Mammillaria polythele solution, comprising:
a) measuring and pouring water in a container and then adding Mammillaria polythele solution to the water;
b) stirring the mixture thoroughly until the Mammillaria polythele solution is completely diluted in the water.
6. The tomato coating preservative as claimed in claim 1, wherein the tomatoes treatment groups include treatment with distilled water, Aloe vera gel; various concentrations of Mammillaria polythele solution; and various concentrations of mixed solution of Aloe vera gel and Mammillaria polythele solution.
7. The tomato coating preservative as claimed in claim 1, wherein the tomato coating preservative can be used for reducing the incidence of decaying and damaging of tomatoes; can help in improving the storage life and maintaining the firmness of tomatoes while retaining the quality characteristics of tomatoes after storage.
8. The tomato coating preservative as claimed in claim 1, wherein the tomato coating preservative of the present invention can be useful as a gel-based edible coating with improved barrier properties as an approach to tomato fruit quality attributes during 18 days of refrigeration and 12 days of storage at room temperature.
9. The tomato coating preservative as claimed in claim 1, wherein the invention provides a coating preservative comprising of various components which cooperate with each other, so that the compound preservative has the functions of anti-bacteria, water retention, color protection and the like, is safe and efficient, low in cost, good in film formation performance, can improve the tomato appearance and prolong freshness time of tomatoes and has quite high commercial value.
10. The tomato coating preservative as claimed in claim 1, wherein the invention discloses a preparation method for the tomato coating compound preservative, which is simple in technological procedure, strong in operability and suitable for large-scale industrial production and application.
Dated this 23rdday of February, 2025