Effect of Aloe vera gel on maintenance of strawberry fruits quality
Shervin Vahdat, Reza Fotouhi Ghazvini and Mahmood Ghasemnezhad
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
2009
บทคัดย่อ
Strawberry (Fragaria x ananassa Duch) is a highly perishable fruit, and storage life may be less than a week. A new edible coating based on Aloe vera gel, was used as postharvest treatment in order to maintain strawberry quality. Fruits were dipped directly in 25, 50, 75 and 100 percentage of gel (v/v). The water was used as control treatments. Fruit weight loss, firmness, titratable acidity, sugar content and vitamin C was determined at end of storage. The coating fruits with A. vera significantly reduced weight loss as compared to control. Also treated fruits have shown higher firmness, titratable acidity, sugar content and vitamin C than untreated fruits. Decay incidence was suppressed in gel treated fruits. Overall, A. vera gel cab be a edible coating for prolong storage life of strawberry fruit.