scholarly journals Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

2021 ◽  
Vol 5 (1) ◽  
pp. 58-65
Author(s):  
Luh Suriati ◽  
I Putu Candra ◽  
I Komang Supardika
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Physicochemical Change ◽  
Fresh Cut ◽  
Aloe Gel

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

scholarly journals Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar

2021 ◽  
Vol 9 (2) ◽  
pp. 159
Author(s):  
Ni Wayan Sulasmi ◽  
I Made Supartha Utama ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Storage Temperature ◽  
Ph Value ◽  
Aloe Vera ◽  
Potassium Sorbate ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Completely Randomized Design

ABSTRAK Buah melon yang telah mengalami pengolahan minimal memiliki sifat mudah rusak (perishable) dengan masa simpan yang relative singkat. Penelitian ini bertujuan untuk mengatahui pengaruh pelapisan gel lidah buaya dengan campuran asam askorbat dan kalium sorbat terhadap susut bobot, pH dan organoleptik buah melon potong segar atau proses minimal. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari dua faktor perlakuan yaitu konsentrasi asam askorbat (0%, 1.5% dan 3%) dan kalium sorbat (0%, 0.2% dan 0.4%). Percobaan ini diulang sebanyak tiga kali dengan suhu penyimpanan 5±2?C. Hasil penelitian menunjukkan asam askorbat dan kalium sorbat berpengaruh nyata terhadap nilai susut bobot, pH dan atribut organoleptik buah melon potong segar. Asam askorbat dan kalium sorbat mampu menghambat kehilangan bobot, mempertahankan nilai organoleptik dan menurunkan nilai pH sehingga aktivitas pertumbuhan jamur dan kapang terhambat pada buah potong tersebut. Gel lidah buaya dengan penambahan asam askorbat 3% dan kalium sorbat 0,2% merupakan perlakuan yang memberikan nilai atribut organoleptik terbaik selama penyimpanan. Kombinasi ini mampu mempertahankan nilai warna dan tekstur hingga hari ke 14 serta mempertahankan aroma hingga hari ke 10. ABSTRACT Melon fruit which is undergone a minimal process is easy to damage (perishable) with short shelf life.  This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD consisted of two treatment factors, namely ascorbic acid (0%, 1.5%, and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2?C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values ??of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values ??, and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

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.

scholarly journals Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges

2021 ◽  
pp. 12-20
Author(s):  
Victor C. Wabali ◽  
Winifred C. Chukwu
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Total Solid ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
Wax Coating

Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The goal of this study is to extend the shelf life of harvested oranges by the application of Aloe Vera wax, paraffin wax and polyethylene film to evaluate the treatment that will enhance physico-chemical parameters as well sensory characteristics. Other parameters examined were weight loss, pH, Total sugar (brix), Total solid, ash, moisture and vitamin C content. Results indicated that weight loss was observed across samples, however the weight loss was least with Aloe vera coated oranges which showed a significantly higher weight value (170.57 gm) after 3 weeks of storage. Sensory profile results showed that Aloe vera coated oranges had higher color and overall acceptability scores of 6.65 and 7.20 respectively. Also, the aloes vera coated oranges showed higher vitamin C content (24.15 mg/100 ml), indicating that oranges coated with Aloe vera gel prevented the deterioration of vitamin C during the period of storage.

scholarly journals Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dan Ekstrak Jahe pada Buah Tomat (Lycopersicum esculentum Mill)

2021 ◽  
Vol 9 (1) ◽  
pp. 56
Author(s):  
Ni Wayan Prilia Dewi ◽  
Ida Ayu Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Vitamin C ◽  
Tomato Fruit ◽  
Aloe Vera ◽  
Lycopersicum Esculentum ◽  
Ginger Extract ◽  
Aloe Barbadensis ◽  
Damage Level ◽  
A Value ◽  
Randomized Design ◽  
Aloe Vera Gel

ABSTRAK Buah tomat (Lycopersicum esculentum Mill) adalah tanaman hortikultura yang baik dimanfaatkan sebagai buah segar, sayuran dan bumbu masak sehari-hari, tanaman tomat merupakan tanaman perdu, baik ditanaman di dataran rendah maupun didataran tinggi. Tomat memiliki sifat yang mudah rusak akibat penanganan yang tidak tepat pada buah tomat sebelum, selama, dan sesudah pemanenan sehingga mengakibatkan penurunan mutu. Tujuan dari penelitian ini adalah mempertahankan umur simpan pada buah tomat dengan konsentrasi gel aloe vera dan ekstrak jahe terbaik pada penyimpanan suhu dingin. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor. Faktor pertama konsentrasi gel aloe vera dan faktor kedua dengan konsentrasi ekstrak jahe. Faktor pertama terdiri dari tiga taraf, yaitu: 0 % gel aloe vera, 30 % gel aloe vera, 50 % gel aloe vera dan ditambahkan kontrol. Faktor kedua terdiri dari 2 taraf, yaitu: 8% ekstrak jahe, 10 % ekstrak jahe dan ditambahkan kontrol dan disimpan pada suhu showcase 10±2°C. Pada masing-masing perlakuan diulang sebanyak 3 kali, dengan penyimpanan selama 25 hari.  Parameter yang di amati dalam penelitian ini yaitu: laju respirasi, vitamin C, kekerasan, tingkat kerusakan dan organoleptik. Hasil terbaik menunjukan pada perlakuan 30% gel aloe vera dan 8% ekstrak jahe dengan nilai parameter laju respirasi dengan nilai sebesar 40.26 ml CO2/Kg.Jam, vitamin C dengan nilai sebesar 27.63mg/100g, kekerasan dengan nilai sebesar 3.53 kg-force, tingkat kerusakan dengan nilai sebesar 3.56, organoleptik rasa dengan nilai sebesar 3.67 dan organoleptik aroma dengan nilai sebesar 3.62.   ABSTRACT Tomato fruit (Lycopersicum esculentum Mill) is a horticultural plant is well utilized as fresh fruit, vegetables and daily cooking spices, tomato plants are shrubs, both planted in the lowlands and highlands. Tomatoes have perishable properties due to improper handling of tomatoes before, during and after harvesting resulting in a decrease in quality. The purpose of this study was to maintain the shelf life of tomatoes with the best concentration of aloe vera gel and ginger extract in cold storage. This study uses a completely randomized design (CRD) consisting of two factors. The first factor is the concentration of aloe vera gel and the second factor is the concentration of ginger extract. The first factor consists of three levels, namely: 0% aloe vera gel, 30% aloe vera gel, 50% aloe vera gel and added control. The second factor consists of 2 levels, namely: 8% ginger extract, 10% ginger extract and added control and stored at a showcase temperature of 10±2°C. Each treatment was repeated 3 times, with storage for 25 days. The parameters observed in this study are: repiration rate, vitamin C, hardness, level of damage and organoleptics. The best results showed in the treatment of 30% aloe vera gel and 8% ginger extract with a respiration rate parameter value of 40.26 ml CO2/Kg. Hours, vitamin C with a value of 27.63 mg/100g, hardness with a value of 3.53 kg-force, damage level with a value of 3.56 and organoleptic the scent with a value of 3.62.  

scholarly journals PENGARUH PENGGUNAAN GEL LIDAH BUAYA (Aloe Vera) PADA PEMBUATAN SABUN CAIR DENGAN PEWANGI MINYAK NILAM (Patchouli Oil)

2019 ◽  
Vol 23 (1) ◽  
pp. 10
Author(s):  
Endo Pebri Dani Putra ◽  
Sahadi Didi Ismanto ◽  
Diana Silvy
Keyword(s):  
Specific Gravity ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Liquid Soap ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Irritation Test ◽  
Completely Randomized Design ◽  
The Difference ◽  
Range Test

This research was aimed to determine the effect of aloe vera gel to liquid soap moisturize activities of liquid soapto skin, and to determine the best addition of aloe vera gel. This research used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Data were analyzed statistically using ANOVA followed by Duncan test's New Multiple Range Test (DNMRT) at 5% level. Treatment in the present research is the addition of aloe vera gel at 0%; 6%; 7%; 8%; and 9%. Observations on the resulting liquid soap products were organoleptic, physical properties, chemical properties of soap, antimicrobial test, moisturize activities test, and irritation test. The physical propertiestest to soaps include viscosity, specific gravity and total foam. For chemical propertiestest to soaps include pH andfree alkali. The results showed that the difference in concentration of aloe vera gel to liquid soap significantly affected to viscosity, pH, antimicrobial and moisture activities of product and did not significantly affected to specific gravity, free alkali, and total foam. The best products based on organoleptic test on liquid soap was treatment B (addition of aloe vera gel 6%). 

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals In vivo and in silico investigations of the toxicological and analgesic properties of unprocessed Aloe vera gel in experimental rat models

2018 ◽  
Vol 70 (4) ◽  
pp. 727-735 ◽  
Author(s):  
Subhashis Paul ◽  
Arnab Chakraborty ◽  
Debabrata Modak ◽  
Arnab Sen ◽  
Soumen Bhattacharjee
Keyword(s):  
Side Effects ◽  
Low Density Lipoprotein ◽  
Aloe Vera ◽  
Density Lipoprotein ◽  
Bioactive Molecules ◽  
Complementary Medicines ◽  
Aloe Vera Gel ◽  
Liver And Kidney ◽  
Aloe Gel

Aloe vera is a commonly used plant in both food and medicine industry. The potential toxicological side-effects of prolonged intake of Aloe extract have not been evaluated in detail. This work presents an in-depth toxicological study of the crude unprocessed A. vera gel in experimental rats. Acute and sub-chronic toxicity was evaluated in a 1 to 28-day long feeding schedule of the aqueous homogenized gel material. Hemoglobin, total protein, high density lipoprotein (HDL), low density lipoprotein (LDL), cholesterol, triglyceride, serum creatinine, serum alanine transaminase (SGPT), aspartate transaminase (SGOT) and alkaline phosphatase were examined and kidney and liver histology was performed. In the acute toxicity test, the behavioral aspects were also considered. A molecular docking assay was performed to investigate the binding affinities of pure A. vera compounds with liver and kidney toxicological marker enzymes, in order to assess the probable mode of action of selected Aloe constituents. Solubility factors for the active constituents were also studied to determine their possible miscibility with body fluids. The results from in vivo tests provided no major toxicological indications. Crude Aloe gel consumption up to 4 g/kg body weight (b.w.) showed no toxicological side effects. From the structural standpoint, Aloe-based bioactive molecules, such as Aloe-emodin, acetophenone, ?-sitosterol, cholestenol and squalene showed promising binding affinity to qualify as alternative and complementary medicines. The synergistic roles of all A. vera constituents remain to be validated in human disease models.

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

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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