Utilization of Aloe vera gel and Acalypha indica. L leaf extract as edible coating to increase the shelf life of guava (Psidium guajava. L) fruit

Abstract

The technology that is commonly used to control postharvest pathogen attacks is coating with synthetic chemicals, but this has an unfriendly impact on the environment and consumers. Coating with A. vera L gel and plant extracts is a natural way to extend shelf life and maintain postharvest quality. The research was focused on finding the composition of guava fruit coating with A. vera. L gel and A. indica. L leaf extract that provided physicochemical properties with optimal quality during storage. Parameters tested were weight loss, percent decay, moisture content, total dissolved solids and total titrated acid from guava fruit. The coating composition that gives the best guava fruit quality with a storage time of 15 days were 85% A. vera gel, 10% A. indica. L leaf extract, 0.025% Carboxy Methyl Cellulose (CMC) and 0.5% glycerol. The guava fruit coated with this composition had a weight loss of 11.19%, moisture content of 57.15%, a spoilage of 3.33%, a total dissolved solids of 7.67 oBrix and a total titrated acid of 1.90%. This value was better than uncoated fruit with weight loss of 30.48%, moisture content 28.42%, spoilage 14.44%, total dissolved solids 12.33 oBrix and total titrated acid 0.40%.