A Simple Bio-preservation Technique to Increase Shelf Life of Ampalavi Mango Fruits Using Aloe vera Gel

Abstract

Aloe vera is being identified as a potential medicinal plant for its application in industries as well as traditional usage. The gel obtained from the leaves of A. vera has numerous properties. In this study, using the gel to extend the shelf life of Ampalavi mango fruits was studied. Even sized, uniform coloured, matured Ampalavi cultivar mango fruits were surface cleaned and coated with 33%, 66% and 100% gel, respectively. Results revealed that the ripening was delayed due to the coating. The total soluble solid (TSS), pH and weight loss were high in uncoated fruits. The mean pH of the pulp from fruits kept as control was 4.94 at 4 d fruit preservation period (FPP) and was slightly increased to 5.43 within 12 d FPP, whereas the minimal pH (4.69 at 4 d FPP and 5.03 at 9 d FPP) was noticed in 100% gel coated fruits. The TSS (brix) was significantly in higher levels (13.67 °Bx within 4 d FPP and 20.77 °Bx within 12 d FPP) in control fruits, whereas the minimum TSS value was 9.27 °Bx and 18.03 °Bx within 4 d and 12 d FPP, respectively, recorded from the 100% gel coated fruits in storage. The weight loss percentage (WLP) was significantly (P < 0.05) higher in control fruits (8.46%), whereas the lower WLP (1.13%) was found in 100% gel coated fruits after 12 d of storage. This low-scale gel coating technique prolonged the fruits shelf life by delaying the fruit ripening. This effect has to be further investigated to commercialize the natural product for large scale ready-made application.