Abstract
The study was conducted to check the efficacy of aloevera gel as an edible coating so as to enhance shelf life of ber. The treatment combinations were T1 = control, T2= corn starch (1%) and T3= Aloevera gel (2%). The physio-chemical properties, hardness and decay percentage of the fruits were observed upto 15th day of storage. The study revealed that the coating of aloevera gel was effective in retaining quality of Ber fruit over a storage period of at least 15 days. Aloevera gel coated fruits showed minimum physiological loss in weight, minimum shrinkage percentage, maximum colour retention, lesser loss in acid content as compared to uncoated ones. It was also found that aloevera gel subsequently helped in reducing the ripening rate of fruits which was found from the slower rate of total and reducing sugar development. Aloevera coating was very effective in reducing ascorbic acid loss and also helped to reduce the decay percentage. Both the starch and aloevera gel edible coating was found good enough to ensure hardness/firmness of the fruits during storage.
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