Application of biodegradable Aloe vera gel for extending the shelf-life of tomato

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

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Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.4.1.1685.18-25 ◽

2020 ◽

Vol 4 (1) ◽

pp. 18-25

Author(s):

Luh Suriati ◽

Ni Made Ayu Suardani S.

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Aloe Vera ◽

Edible Coating ◽

Strawberry Fruit ◽

Application Layer ◽

Cold Temperatures ◽

Aloe Vera Gel ◽

Variable Weight ◽

Aloe Gel

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

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Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Pure and Applied Biology ◽

10.19045/bspab.2019.80131 ◽

2019 ◽

Vol 8 (3) ◽

Cited By ~ 1

Author(s):

Nabila Khan

Keyword(s):

Shelf Life ◽

Calcium Chloride ◽

Aloe Vera ◽

Apple Fruit ◽

Life Assessment ◽

Aloe Vera Gel

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Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.4.1.08 ◽

2016 ◽

Vol 4 (1) ◽

pp. 58-68 ◽

Cited By ~ 4

Author(s):

Javed Ali ◽

Suyash Pandey ◽

Vaishali Singh ◽

Prerna Joshi

Keyword(s):

Low Temperature ◽

Fungal Infection ◽

Shelf Life ◽

Aloe Vera ◽

Edible Coating ◽

Low Temperature Storage ◽

Aloe Vera Gel ◽

Different Temperatures ◽

Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

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