The effect of sungkai leaf water extract addition to aloe vera gel edible coating on quality and shelf life of strawberries ( Fragaria sp.)

Abstract

Strawberries are the most consumed fruits by people in the world. This fruit has a delicious taste and high nutritional content. But the shelf life is very short. The purpose of this study was to find method to extend the shelf life of postharvest strawberries. Edible coating from aloe vera gel and varying concentration of sungkai leaf water extract (0%, 30%, 50%, 70% and 90%) was prepared and applied to strawberries. Coated strawberries were evaluated in the days 0 to 8 for fruit weight loss, percent spoilage, total soluble solids and total antioxidant. The best results were obtained on the composition of aloe vera gel with 50% water extract of sungkai leaves. Strawberries coated with this material could be stored for 6 days longer than uncoated strawberries for 2 days with a decrease in fruit weight of 10.6%, percent spoilage 11.1%, total dissolved solids value 7.47° Brix, and total antioxidants 0.28 mg AA/g FW. In conclution the sungkai leaf water extract can increase the shelf life of post-harvest strawberries.