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September 10, 2025American Journal of Bioscience and BioengineeringOpen Access

Effect of Chlorination and Aloe Gel on Chemical Attributes of Tomato (iSolanum lycopersicum /iL.) Fruits Stored in Horticulture Laboratory of Haramaya University, Ethiopia

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Authors

GGGirma Gutema TBTewodros BezuHaramaya University FMFikreyohannes Gedamu MihretuHaramaya University

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Implication

Factorial experiment assessed chlorination and aloe gel impacts on chemical qualities of tomatoes, indicating significant effects on acidity and soluble solids.

Key Points

Chlorination and aloe gel treatments significantly maintained titratable acidity and ascorbic acid levels.
Tomato fruits treated with 200-ppm sodium hypochlorite and 100% aloe gel had the highest acidity of 0.34%.
The study employed a factorial experimental design, analyzing the interactions of various NaOCl and AG concentrations.
Further research is needed to explore effects across different tomato varieties and maturity stages.

Cite This Study

Gutema et al. (2025) studied this question.

synapsesocial.com/papers/68c1d9a154b1d3bfb60fbc24 https://doi.org/10.11648/j.bio.20251304.11

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Implication

Factorial experiment assessed chlorination and aloe gel impacts on chemical qualities of tomatoes, indicating significant effects on acidity and soluble solids.

Effect of Chlorination and Aloe Gel on Chemical Attributes of Tomato (iSolanum lycopersicum /iL.) Fruits Stored in Horticulture Laboratory of Haramaya University, Ethiopia

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Key Points

Cite This Study

Effect of Chlorination and Aloe Gel on Chemical Attributes of Tomato (iSolanum lycopersicum /iL.) Fruits Stored in Horticulture Laboratory of Haramaya University, Ethiopia

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Key Points

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