Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit
Journal of Food and Nutrition Sciences
Volume 6, Issue 3, May 2018, Pages: 76-81
Received: Jun. 21, 2018;
Accepted: Jul. 12, 2018;
Published: Aug. 6, 2018
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Tamiru Kasaye Atlaw, Department of Food Engineering, College of Technology, Debre Berhan University, Debre Berhan, Ethiopia
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 North Shewa Administrative Zone, Shewa Robit, Ethiopia 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 (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.
Tamiru Kasaye Atlaw,
Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit, Journal of Food and Nutrition Sciences.
Vol. 6, No. 3,
2018, pp. 76-81.
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