Influence of environment friendly bio-preservative Aloe vera gel coating on quality parameters of jamun fruits

Abstract

Jamun (Syzygium cumini L.) is an underutilized fruit crop of the tropics but attained a status of being rich in antioxidants. Jamun posseses a very short shelf life and readily becomes soft rendering the fruit less marketable. Aloe vera gel is known to have a bio-preservative effect. In the present study the Aloe vera gel is applied on jamun fruits in order to extend the shelf life. Jamun fruits were harvested and washed with NaHCl3 at 0.5 mL L(‑1) and surface air-dried jamun fruits were treated with 10 and 15% Aloe vera gel, keeping untreated fruits as control and they were stored at 13°C and 85% RH for 15 days. The physico-chemical parameters viz., physiological loss in weight (%), firmness (N), TSS (°Brix), and titratable acidity (%) were recorded at 3-day interval up to 15 days. Fruits treated with Aloe vera gel at 15% maintained lower PLW and higher firmness up to the 15th day of storage. Total soluble solids increased from the 6th to 15th day of storage. Fruits treated with 10% Aloe vera gel recorded lower TSS and higher TA indicating delayed biochemical changes whereas untreated fruits recorded progressive and sharp increase in TSS throughout the storage period. In conclusion, jamun fruits coated with Aloe gel retarded the quality changes under cold storage.