Open AccessEffect of Aloe Vera Gel Coating on the Quality of Banana Fruit During Storage
Author(s) -
Le Pham Tan Quoc,
AUTHOR_ID
Publication year - 2021
Publication title -
bulletin of the "transilvania" university of braşov. series ii, forestry, wood industry, agricultural food engineering
Language(s) - English
Resource type - Journals
eISSN - 2065-2143
pISSN - 2065-2135
DOI - 10.31926/but.fwiafe.2021.14.63.2.14
Subject(s) - aloe vera , distilled water , food science , sugar , chemistry , reducing sugar , coating , horticulture , chromatography , botany , biology , organic chemistry
The major goal of this study was to investigate the effect of Aloe vera gel coating on the changes in the quality of bananas at room temperature (26–30oC). To evaluate the influence of different concentrations of gel, a set of experiments was designed that included solutions of Aloe vera gel diluted 1:2, 1:3, and 1:4 (v/v) with distilled water and uncoated bananas as controls. Changes in physicochemical properties were analyzed during the preservation time such as weight loss, reducing sugar, total soluble solids, acidity, sensory testing, and color parameters (L*, a*, b*). Microbiological analysis was evaluated in the last storage period. In general, bananas treated with Aloe vera gel can reduce the weight loss and improve the fruit color and sensory value of the product.