Aloe vera gel and Starch Coatings on Organoleptic and Shelf Life of Strawberry Fruits (Fragaria x ananassa Duch.)

Basir Ahmad  Rahimi

doi:10.62810/jnsr.v2iSpecial.Issue.145

Authors

Basir Ahmad Rahimi Herat University

DOI:

https://doi.org/10.62810/jnsr.v2iSpecial.Issue.145

Keywords:

Aloe vera, Organoleptic, Shelf life, Starch, Strawberry

Abstract

Strawberry fruit is highly perishable and spoils rapidly due to contamination by pathogenic and nonpathogenic microorganisms, causing serious reduction in quality. We studied two treatments on shelf-life: 1) Aloe vera gel (AV)-based edible coatings in combination with ascorbic acid (AA) and 2) cassava starch (CS) with potassium sorbate (PS). Strawberries were coated with AV (15 and 25% v/v) + AA (3% w/v) and CS (2 and 3% w/v) + PS (0.1%), while uncoated fruit served as a control. After treatment, fruit weight loss, firmness loss, TSS, titratable acidity (TA), ascorbic acid content, total anthocyanin, and total microbial count were evaluated at 0, 1, and 3 days of storage (under room temperature) and 0, 3, 6, 9, and 12 days of storage (9 ± 1°C, 70 to 80% RH). Compared to uncoated strawberries, all coating treatments significantly (P < 0.01) reduced weight loss, firmness loss, and total bacteria, yeast, and mold. Coated strawberries also had significantly (P < 0.01) higher TSS and ascorbic acid. The treatment with 25% Aloe vera gel was most effective (P < 0.01), resulting in better retention of ascorbic acid and TSS, besides reduced microbial load. The edible coatings were found to reduce postharvest spoilage in strawberry fruits.

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