EFFECT OF ALOE VERA GEL COATING ON THE QUALITY OF BANANA FRUIT DURING STORAGE

Abstract

The major goal of this study was to investigate the effect of Aloe vera gel coating on the changes in the quality of bananas at roomtemperature (26–30°C). To evaluate the influence of different concentrationsof gel, a set of experiments was designed that included solutions of Aloe veragel diluted 1:2, 1:3, and 1:4 (v/v) with distilled water and uncoated bananasas controls. Changes in physicochemical properties were analyzed during thepreservation time such as weight loss, reducing sugar, total soluble solids,acidity, sensory testing, and color parameters (L*, a*, b*). Microbiologicalanalysis was evaluated in the last storage period. In general, bananastreated with Aloe vera gel can reduce the weight loss and improve the fruitcolor and sensory value of the product