Application of Aloe vera gel and olive oil coatings to enhance fruit quality and shelf-life of ber (Ziziphus mauritiana L.)

Abstract

Ber (Zizyphus maritiana Lamk) is an important tropical fruit. Ber fruit is known as "fruit of poor" because of low price in the market. This work was planned to evaluate Aloe vera gel and olive oil edible coating to enhance its shelf life and minimize post-harvest losses. The treatments included were T1= (control), T2= Olive oil (2%), T3= Olive oil (2.5%), T4= Olive oil (3%), T5 = Aloe vera gel (2%), T6 = Aloe vera gel (2.5%) and T7= Aloe vera gel (3%). Physico-chemical parameters of fruits were analyzed and recorded 12 th day of storage. The study revealed that both olive oil and Aloe vera gel coatings were effective in maintaining quality of Ber fruit during storage period of 12 days. Minimum physiological weight loss, lesser loss in acid contents were observed in Aloe vera gel treated fruits along with maximum color retention compared to uncoated fruits. Coatings delayed ripening. Ascorbic acid loss and decay percentage were reduced by using different concentrations of olive oil and Aloe vera gel. Based on results deduced from the present study, it is concluded that application of Aloe vera gel was at par with olive oil coating but olive oil 3% and Aloe vera 3% proved best so, these coatings could be applied to enhance fruit shelf life and quality.

Effect of Aloevera gel /tamarind starch/whey protein based edible coating on shelf life and postharvest quality of ber fruit (Ziziphusmauritiana) stored at 4 ± 1°C and at 25 ± 2°C

“…The lower decline in the values of acidity in coated samples showed the reduction in transpiration rate due to fewer available organic acids, which are responsible for the acidity in the fruit (Sherani et al, 2022). Both Mani et al (2018) and Sherani et al (2022) reported similar findings on ber coated with aloe vera based coatings, explaining the functionality of edible coating.…”

“…2), but the coated sample kept in polypropylene at 4 ± 1 °C showed the least change in pH values, referring to the least metabolic activity. In the case of coated samples, the values turned out to be lower as compared to uncoated samples, which were found to be in accordance with the edible coating comprising of aloe vera gel formulated by Mani et al ., 2018, thus showing the lesser utilisation of organic acids (that causes pH) by coated samples, which can be attributed to the functionality of aloe vera coating (Sherani et al ., 2022).…”

“…The PP and PE helped in controlling the decline of titratable acidity in coated samples. The lower decline in the values of acidity in coated samples showed the reduction in transpiration rate due to fewer available organic acids, which are responsible for the acidity in the fruit (Sherani et al ., 2022). Both Mani et al .…”

“…An increase in CO 2 and a decrease in O 2 levels is a probable reason for this, which reduced ethylene synthesis and delayed the change of colour in fruit. Sherani (2022) explained the barrier properties of the aloe vera gel/olive oil edible coating that lowers the transpiration rate, which is responsible for the metabolic activity in the fruit, which helps in maintaining the colour. In addition to the edible coating, secondary packaging‐ polypropylene with gas barrier properties improves functionality and contributes to colour retention.…”

“…Aloevera gel edible coating has antimicrobial property that acts against Gram positive or negative bacteria, yeast and mould; additionally, it contains variety of anthrax quinones, minerals, polysaccharides, antioxidants and vitamins that work together to protect fresh produce against decay and disease (Hasan et al ., 2021). Aloevera gel is termed a “medicinal plant” as it exhibits a large range of therapeutic properties (Sherani, 2022). Studies based on aloe vera gel edible coating have reported the maintenance of postharvest attributes and sensory characteristics in tomatoes, oranges, litchi, mango, jujube, and strawberries (Pinzon et al ., 2019; Hasan et al ., 2021).…”