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.

scholarly journals Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 999
Author(s):  
Juan Pablo Arrubla Vélez ◽  
Gloria Edith Guerrero Álvarez ◽  
María Camila Vargas Soto ◽  
Nathalia Cardona Hurtado ◽  
Magda Ivóne Pinzón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Low Cost ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Economic Losses ◽  
Total Phenol Content ◽  
Aloe Vera Gel ◽  
Lower Loss

Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and the total phenol content presented a higher concentration on day 19 in the coated fruits (412.71 ± 37.5 mg Gallic Acid Equivalents L−1 sample). The coating enabled an increase in the shelf life of the blackberries, from 4 to 19 days, while preserving the physicochemical properties of the fruits. Therefore, the application of coating as a method for the post-harvest preservation of Andean blackberries represents a low-cost, easily available strategy.

scholarly journals Application of Aloe Vera Gel as an Edible Coating at Jackfruit

2020 ◽  
pp. 77-83
Author(s):  
Ansar Ansar ◽  
Sukmawaty ◽  
Guyub Mahardiawan Dwi Putra ◽  
Nurul Hafizah Najat
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Fresh Fruit ◽  
Operational Costs ◽  
Aloe Vera Gel ◽  
Cold Room

Jackfruit has a short shelf life, can only last between 2-3 days at room temperature. Several ways can be done to maintain the shelf life of jackfruits, such as storage in the cold room, pressurized space, or modification of the atmosphere of the room. But this method requires expensive operational costs. The purpose of this study was to examine the effect of using aloe vera gel as an edible coating to be applied to the jackfruit. The study was conducted with the stages of making aloe vera gel as an edible coating, coating the edible coating on the sample, then the sample was stored at 10 and 29oC for 10 days. The research parameters observed were water content, texture, and color. The results showed that the water content of jackfruit could be maintained using an edible coating. The shelf life of jackfruit was longer stored at 10oC than stored at 29oC. The best edible coating results obtained on the treatment of aloe vera gel with a concentration of 0.5% CMC because it can inhibit the increase in water content, maintain texture, and the color of jackfruit is still like fresh fruit. To improve the results of this study, it is necessary to conduct further research by examining the effect of aloe vera gel on the taste and aroma of jackfruit.

scholarly journals Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 8 (3) ◽  
pp. 105-112
Author(s):  
Yandri Iskandar Pah ◽  
Sutrisno ◽  
Emmy Darmawati
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Room Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

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