Aloe barbadensis miller edible coating with Cynodon dactylon (Bermuda grass) leaf extract to increase the shelf life of fruits and vegetables

Abstract

The edible coating is a thin layer of material that can be consumed. It can be applied to fruits/vegetable surfaces to replace waxy coatings such as carnauba wax, candelia wax, etc., and to provide a barrier to moisture, oxygen, solute movement, microbes from the external environment. Herbal extracts such as Aloe vera, neem, lemon grass, tulsi, cloves, cinnamon, ginger, etc are now being used for the edible coating for fruits & vegetables because of their beneficial properties. Recently, aloe vera based edible coating was used due to its antifungal and antibacterial properties. Aloe gel was mainly composed of polysaccharides and it has the property of film-forming. The advantage of using aloe based edible coating was biologically safe, biodegradable, environmentally safe, and for its antimicrobial properties. To improve the performance of aloe vera edible coatings, Bermuda grass extract has been incorporated. Bermuda grass extract is found to have an antimicrobial property and that was used as a bio-based additive. The combination of aloe gel and Bermuda grass extract will increase the shelf life to the great extent. A study of Aloe based edible coatings was carried out to evaluate for its antimicrobial property, reduction of the postharvest loss of fruits/vegetable quality. Physical, chemical, sensory characteristics will be analyzed at regular intervals during the storage period. The coated sample will control the physiological loss in weight, chemical changes, color, softening of fruit/vegetable tissue, and decay. So, the shelf life of fruits/vegetables can be increased to a great extent.