Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit

2019 ◽  
Vol 247 ◽  
pp. 27-34 ◽  
Author(s):  
Masoud Rasouli ◽  
Mahmoud Koushesh Saba ◽  
Asghar Ramezanian
Keyword(s):  
Salicylic Acid ◽  
Chilling Injury ◽  
Aloe Vera ◽  
Inhibitory Effect ◽  
Edible Coating ◽  
Microbial Load ◽  
Aloe Vera Gel ◽  
Orange Fruit

scholarly journals Stability Aloe Vera Gel as Edible Coating

2020 ◽  
Vol 411 ◽  
pp. 012053
Author(s):  
L. Suriati ◽  
I M.S. Utama ◽  
B. A. Harjosuwono ◽  
I B. W. Gunam
Keyword(s):  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel

scholarly journals The characteristics of Aloe vera gel as an edible coating

2018 ◽  
Vol 207 ◽  
pp. 012051 ◽  
Author(s):  
L Suriati ◽  
I G P Mangku ◽  
I N Rudianta
Keyword(s):  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel

Increasing shelf life of strawberries ( Fragaria ssp) by using a banana starch‐chitosan‐Aloe vera gel composite edible coating

2019 ◽  
Vol 55 (1) ◽  
pp. 92-98 ◽  
Author(s):  
Magda I. Pinzon ◽  
Leidy T. Sanchez ◽  
Omar R. Garcia ◽  
Ramón Gutierrez ◽  
Julio C. Luna ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel

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 Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
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.

Edible coating: Application of Aloe vera gel on green beans (Phaselous vulgaris L.)

2016 ◽  
Vol 18 (03) ◽  
pp. 236-239
Author(s):  
E. Reiter ◽  
A. Leon ◽  
M.E. Galelli ◽  
S.S. Miyazaki ◽  
A. Chiesa
Keyword(s):  
Aloe Vera ◽  
Edible Coating ◽  
Green Beans ◽  
Coating Application ◽  
Aloe Vera Gel
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