Authors Adetunji, C.O., Fawole, O.B., Arowora, K.A., Nwaubani, S.I., Ajayi, E.S., Oloke, J. K., Majolagbe, O.M., Ogundele, B. A., Aina, J.A., Adetunji, J.B.,
Postharvest losses of tropical fruits are a serious problem because of rapid deterioration during handling, transport, and storage. Edible coatings are thin films that improve produce quality and can be safely eaten as part of the product and do not add unfavorable properties to the foodstuff. Edible coatings provide a barrier against external elements and therefore increase shelf life by reducing gas exchange, loss of water, flavors and aroma and solute migration towards the cuticle. The first kind of edible coatings were waterwax microemulsions to increase brightness and colour in fruits, as well as fungicide carriers. Water loss is another problem that can be controlled with edible wax coatings. Edible waxes can also offer protection against cold damage under storage. Nowadays, an edible coating is made of polysaccharides, proteins and lipids and resins as well. Pineapple (Ananas comosus (L.) Merr.) is an important fruit crop grown in many tropical and subtropical countries. Fresh pineapple fruit is perishable. The fruit is known for its nutritive and health promoting properties. It is commonly used as table fruit or in desserts. The shelf life of ripe pineapple is short and limited to 4-6 days. Fresh pineapple contains thick, thorny inedible peel and a large crown, which consumes storage space and results in higher transportation costs. Aloe vera gel could prolong the shelf life of citrus stored at ambient condition for seven weeks while it maintain all the good qualities of oranges. The aim of this work was to study the effect of A. vera, applied as an edible coating, on the change in physicochemical parameters and shelf life in Pineapple, related to fruit quality during ambient storage for a period of seven weeks.
