Aloe vera gel coating for post harvest quality maintenance of fresh fig fruits.

Abstract

The present investigation was undertaken to evaluate the effect of Aloe gel on the post harvest quality characteristics of fig fruits. One set of fruits were coated with Aloe vera gel and other set served as control (dipped in distilled water). The figs were stored at room temperature (29 ± 3 0 C) and analysis was carried out every second day. The results revealed Aloe gel coating to be very beneficial in reducing the weight loss, minimizing changes in physico-chemical parameters (pH, titrable acidity and total soluble solids) of the fresh fruits and also in reducing fruit decay. The sensory characteristics of the coated fruits were also found to be better than the control as evidenced by lesser shriveling and browning of the fruit peel. The study thus indicates the potential of using an economical and eco-friendly biopolymer for maintaining the quality characteristics and extending the shelf life of fig fruits. The positive results obtained in the present study could further confirmed in larger market simulated experiments and extended to other tropical/subtropical fruits and vegetables.