Abstract
The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like <i>North Shewa Administrative Zone, Shewa Robit, Ethiopia</i> due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (<i>Aloe debrana</i>) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.
Highlights
Consumers around the world demand for food of high quality, without chemical preservatives, and an extended shelf life
The results indicate that the moisture content was gradually decreased during the storage period
The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid
Summary
Consumers around the world demand for food of high quality, without chemical preservatives, and an extended shelf life. One method of extending postharvest shelf life is the use of the edible coatings. Edible coatings create a modified atmosphere around the fruit by providing a semi permeable barrier to water vapor and gases, and their use offers an attractive alternative to film packaging due to their environmentally friendly characteristic [8]. They are applied directly on the food surface by dipping, spraying or brushing [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
