Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage

Figures & data

Figure 1. A: Changes in lycopene; and B: Ascorbic acid content of control. Aloe, eugenol, and thymol in tomatoes (cv. Assale) during storage at 10^oC (values are mean ± standard errors).

Figure 2. Changes in total A: antioxidant activity; and B: phenolics of control. Aloe, eugenol, and thymol in tomatoes (cv. Assale) during storage at 10^oC (values are mean ± standard errors).

Figure 3. Changes in A: mold and yeast counts; and B: TSS of control. Aloe, eugenol, and thymol in tomatoes (cv. Assale) during storage at 10^oC (values are mean ± standard errors).