Aloe vera gel coating incorporated with citric acid preserves the chemical and the microbiological qualities of fresh-cut melon

Abstract

Fresh-cut fruit is categorized as minimally processed food that is susceptible to quality deterioration. In this study, Aloe vera gel coating was incorporated with 0.1% citric acid and 1 or 2% of glycerol (Gly). The effect of coating on the physicochemical properties and microbial quality of fresh-cut honeydew was studied. Fresh-cut honeydew samples were coated with different gel formulations (80% AV 1% Gly, 80% AV 2% Gly, 100% AV 1% Gly, 100% AV 2% Gly) and stored at 4°C in polyethylene bag. Physicochemical properties (weight loss, pH) and microbial quality of the honeydew samples were evaluated on storage days two, four and six of storage. The sample treated with 100% AV 2% Gly had the lowest weight loss and aerobic plate count. Further investigation was done on the titratable acidity, ascorbic acid, total polyphenol content, total yeast and mould count between coated sample (100% AV 2% Gly) and the uncoated sample. The coated sample (100% AV 2% Gly) was found to have significantly higher titratable acidity, ascorbic acid content and total polyphenol content compared to the uncoated sample (p<0.05). The coating of 100% AV 2% Gly significantly reduced total yeast and mould count on day six. Aloe vera-citric acid gel coating serves as a potential alternative to maintaining the quality of the melon.