Permeability of <i>Aloe Vera</i> Composite Coatings and their Effect on Quality of Peeled Carrots

Abstract

In this study, three different composite coatings having Aloe vera gel, viz. 5%, 10% and 15%, carboxymethyl cellulose, peanut oil and glycerol monostearate were prepared. The 15% composite coating had reduced O 2 and CO 2 permeability as well as water vapour transmission rate and higher viscosity. A. vera composite coating was applied on uniform healthy peeled carrots and they were packed in polyethylene bags. Storage was done at room and refrigerated temperature. During storage, surface microflora increased while total soluble solids, total sugars and total carotenoids decreased. The peeled carrots coated with 15% composite coating were best in quality at both room and refrigerated temperatures respectively.

Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage

“…Its gel is a tasteless, colorless, and odor-free gelatinous material that contains several potentially active constituents like flavonoids, phenylpropanoids and coumarins, phytosterols, chromone and anthraquinone, phenylpyrone, glycoside and phenol derivatives (Kahramanoğlu et al, 2019). Edible coatings containing ALV gel have been reported to improve food appearance, prevent moisture loss, retain firmness, lower respiration and delay oxidative browning and inhibit microbial growth in various vegetables including tomato (Khatri et al, 2020), eggplant (Amanullah et al, 2016), lotus roots , peeled carrots (Panwar et al, 2016), cucumber (Adetunji et al, 2014) and bell peppers (Mohebbi et al, 2014) but the effect of ALV gel application on preventing decay incidence and retaining the quality of green chilies has not yet been evaluated comprehensively.…”

“…, cherries(Ozturk et al, 2019), peaches(Paladines et al 2014), tomatoes(Chauhan et al 2015), plums (Martínez-Romero et al, 2017), bananas(Ratra et al 2016), carrots(Panwar et al 2016), and nectarine fruits(Ahmed et al, 2009), respectively.…”