scholarly journals Maintaining the Quality of Salak Cultivar Madu with Aloe vera Gel – Beeswax Coating

2020 ◽  
Vol 11 (3) ◽  
pp. 157-165
Author(s):  
Emmy Darmawati ◽  
Putri Rika Permata Sari ◽  
Sutrisno Suro Mardjan
Keyword(s):  
Aloe Vera ◽  
Aloe Vera Gel

Salak madu merupakan salak unggul yang mempunyai nilai ekonomi lebih tinggi dari salak pondoh, namun kelemahannya adalah kulit buah tipis, sisik besar, daging berair membuat salak madu mudah mengering. Teknologi coating berbahan Aloe vera yang dikombinasikan beeswax diharapkan dapat menjaga mutu buah salak selama proses penyimpanan. Tujuan penelitian adalah mengkaji aplikasi coating berbahan Aloe vera-beeswax pada salak madu. Salak madu yang digunakan berasal dari Sleman, Yogyakarta. Percobaan dilakukan dengan perlakuan kombinasi Aloe vera 30% dan beeswax 3% yang diaplikasikan dalam bentuk komposit (emulsi) dan bilayer. Hasil dari perlakuan dibandingkan dengan kontrol (tanpa coating). Semua sampel percobaan disimpan pada suhu ruang (27 oC - 28 oC). Rancangan percobaan yang digunakan adalah Acak Lengkap 3 perlakuan (komposit, bilayer, kontrol). Variabel mutu yang diamati adalah kerusakan, kadar air daging, susut bobot, dan kecerahan kulit. Hasil kajian menunjukkan perlakuan coating berbahan Aloe vera yang dikombinasikan dengan beeswax dapat mempertahankan mutu buah salak madu hingga hari ke-8 dengan tingkat kerusakan sebesar 32.38%, sedang pada kontrol mencapai 55.24%. Aplikasi dalam bentuk komposit menghasilkan mutu yang lebih baik dibandingkan bilayer pada susut bobot dan kecerahan kulit sedang variable mutu lainnya tidak berbeda nyata. Coating salak madu menggunakan Aloe vera-beeswax terbaik adalah dalam bentuk komposit (emulsi) dengan metode celup. Kata kunci: bilayer, emulsi, metode celup, suhu ruang.

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Effect of salicylic acid and aloe vera gel on postharvest quality of table grapes (Vitis vinifera)

2017 ◽  
Vol 15 (2) ◽  
pp. 154-159
Author(s):  
H. Peyro ◽  
S. Abbas Mirjalili ◽  
B. Kavoosi
Keyword(s):  
Salicylic Acid ◽  
Vitis Vinifera ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Aloe Vera Gel

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

2019 ◽  
Vol 157 ◽  
pp. 110960 ◽  
Author(s):  
Sajid Ali ◽  
Ahmad Sattar Khan ◽  
Aamir Nawaz ◽  
Muhammad Akbar Anjum ◽  
Safina Naz ◽  
...  
Keyword(s):  
Aloe Vera ◽  
Aloe Vera Gel ◽  
Litchi Fruit

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

2021 ◽  
Author(s):  
Yasaman Esmaeili ◽  
Nafiseh Zamindar ◽  
Saeed Paidari ◽  
Salam Adnan Ibrahim ◽  
Abdorreza Mohammadi Nafchi
Keyword(s):  
Synergistic Effects ◽  
Aloe Vera ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Strawberry Fruit ◽  
Aloe Vera Gel

Shelf life and quality of apple at ambient conditions affected by different concentrations of Aloe vera gel and neem oil

2018 ◽  
Vol 75 (4) ◽  
pp. 667
Author(s):  
B. L. Attri ◽  
M. S. Mer ◽  
Arun Kishor ◽  
Anil Kumar
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Neem Oil ◽  
Ambient Conditions ◽  
Aloe Vera Gel

Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage

2021 ◽  
Author(s):  
Mahmood Ul Hasan ◽  
Aman Ullah Malik ◽  
Raheel Anwar ◽  
Ahmad Sattar Khan ◽  
M. Wasim Haider ◽  
...  
Keyword(s):  
Cold Storage ◽  
Aloe Vera ◽  
Coating Application ◽  
Aloe Vera Gel

scholarly journals Improving the Storage Quality of Eggplants (Solanum Aethiopicum L.) Fruit using Aloe Vera Gel Coating

2021 ◽  
Vol 8 (2) ◽  
pp. 58-66
Author(s):  
Rosemond Godbless Dadzie ◽  
Robert Sarpong Amoah ◽  
Jerry Ampofo-Asiama ◽  
Bright Quaye ◽  
Nazir Kizzie-Hayford ◽  
...  
Keyword(s):  
Low Temperature ◽  
Aloe Vera ◽  
Storage Life ◽  
Moisture Loss ◽  
Storage Quality ◽  
Acid Pretreatment ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Aloe vera gel (some fruits were pretreated with citrate prior to the coating) and the changes in physicochemical quality of the fruit measured during storage at 10 °C. After 14 days, however, some fruits were transferred for storage at room temperature until day 18. Coating with Aloe vera decreased moisture loss, and consequently, decreased weight loss and loss of firmness of the fruit. The coating did help maintain the phenolic content, ascorbate levels and antioxidant capacity of the fruit. Pre-treating the fruit with citrate did not improve quality, showing that Aloe vera gel can be applied alone to enhance the storage quality of eggplant fruit. Results obtained from this study shows that Aloe vera gel coating can be useful in extending the postharvest storage life and maintaining the quality of eggplant fruits during low temperature storage.

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