THE EFFECT OF ALOE VERA GEL EDIBLE COATING AND GLYCEROL ON THE PHYSICOCHEMICAL CHARACTERISTICS OF RED GRAPES (Vitis vinifera L.)

Abstract

Red grape (Vitis vinifera L.) is easy to get perishable and wrinkles/wilt, brown in color, and soft fruit flesh. one of the benefits of edible coating is that it can protect products from microbiological damage. The ability of aloe vera as an antimicrobial can be a potential ingredient for making edible coatings,. Besides, the use of aloe vera as an edible coating is also very easy and affordable (cheap). The purposes of this study are to determine the effect of glycerol addition and the best treatment of aloe vera edible coating on the quality of the red grape. The experiment used a completely randomized design (CRD) as an experimental design with 4 treatment factors, namely the concentration of glycerol (P1=0%, P2=3%, P3=5%, P4=7%). Each concentration was repeated three times. The parameters observed were physicochemical characteristics (weight reduction, pH, total titrated acid), hedonic quality test (color, aroma, texture). The results showed that the treatment of 3% glycerol was the best treatment since it could maintain the condition of the fruit well during storage, especially weight reduction, aromas, and textures. Parameters that highly affect the quality of red grapes are texture and weight loss.

Bioactive edible coatings incorporating extract from unfermented and fermented Tamarindus indica residues for the conservation of grapes of the cultivar ‘Italia’

“…The pH of grapes with and without coatings was significantly higher on the 12th day of storage, compared with all other storage times (p < 0.05). Pastor et al (2011) and Destiana et al (2021) also did not observe a significant effect of coatings on the TSS content or pH of table grapes coated with a hydroxypropylmethylcellulose coating containing an ethanolic extract of propolis or of red grapes coated with glycerol and aloe vera edible coating, respectively. Due to their low respiration rate, insignificant changes occur in grapes during storage (Destiana et al, 2021).…”

“…Pastor et al (2011) and Destiana et al (2021) also did not observe a significant effect of coatings on the TSS content or pH of table grapes coated with a hydroxypropylmethylcellulose coating containing an ethanolic extract of propolis or of red grapes coated with glycerol and aloe vera edible coating, respectively. Due to their low respiration rate, insignificant changes occur in grapes during storage (Destiana et al, 2021). Souza et al (2021) obtained an initial increase in TSS content followed by constant values until 12 days of storage and no difference among pH values in grapes of the cultivar 'Italia' coated with an edible coating composed of alginate, galactomannans, cashew gum and gelatine.…”

“…These authors obtained greater weight loss, between 20 and 40 g kg -1 , in 3, 6, 9 and 12 days of storage than that obtained in the present work for the same storage times. Destiana et al (2021) and Souza et al (2021) also obtained greater weight loss (between 0 and 200 g kg -1 and between 0 and 300 g kg -1 , respectively) in red grapes coated with aloe vera edible coating containing different concentrations of glycerol and grapes of the cultivar 'Italia' coated with an edible coating composed of alginate, galactomannans, cashew gum and gelatine, respectively.…”