Efecto de un recubrimiento comestible a base de aloe vera en piña (Ananas comosus) Oro Miel mínimamente procesada

Abstract

Abstract: The main objective of this research study was to evaluate the effect of an Aloe vera based coating on the quality attributes of fresh-cut pineapple fruit. Ten kilograms of fresh fruit were selected and classified, cut in quarter slices, sanitized, and immersed in a solution containing 1% (w/w) calcium chloride, 1% (w/w) citric acid, and 1% (w/w) ascorbic acid. Then, an Aloe vera based coating was applied. The coating contained 50% (w/w) Aloe vera gel, 1.75% (w/w) glycerol, 0.01% (w/w) polysorbate 20, 0.7% (w/w) canola vegetable oil, and 47.54% distilled water. The results revealed that quarter-sliced pineapple fruit with Aloe vera based coating, vacuum packed, and stored at 5±1°C and 85±3% RH, showed adequate sensory and microbiological attributes, pH values, and firmness, up to day 12 of storage. It is concluded that Aloe vera based edible coating has a positive effect on the storage of fresh-cut pineapple.