Authors Luh Suriati*, I. Made Supartha Utama, Bambang Admadi Harsojuwono and Ida Bagus Wayan Gunam
Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating, Fruits are commodities that are growing rapidly at this time, stimulated by the need for food that can improve health. The drawbacks are very short shelf life and perishability, requiring proper postharvest handling to reach customers fresh. One alternative method that can be used to increase the shelf life of fruits in recent years is a coating, the coating is a thin layer of food packaging, environmentally friendly and biodegradable, Ideal size of coating is 20110 nm, the coating can also function as a carrier for additives; a barrier to chemical, physical and biological changes; a barrier to gas exchange of O2and CO2, water vapor and mass transfer, the parameters surface tension, viscosity, transparency and morphology structure can cover the coated surface (adhesion) which is closely related to surface tension and morphology structure of the coating. In addition, the coating is easily emulsi?ed, has low viscosity, is non-sticky, dries quickly, is bright and transparent. The coating application on fruits or vegetables improves a bright, shiny appearance, retains moisture, prevents weight loss, and acts as an antimicrobial, the coating helps maintain the quality and extends the shelf life of fruits and vegetables. The added advantages of using coating are as follows: It does not pollute the environment; it is a preservative-free food product and can maintain taste and color retention , The ingredients of coatings consist of lipids, polysaccharides, proteins and, Polysaccharide-based coating provides an excellent barrier to oxygen due to its dense hydrogen bond network structure, the addition of antioxidant additives such as citric acid and ascorbic acid to coating results in better-quality maintenance , the microbiological spoilage of coated fruits suggests the importance of adding antimicrobials to coating , potassium sorbate has been reported to have the potential as an antimicrobial that can be incorporated in coatings. The type and concentration of additives determine the consistency and stability of the coating, currently, the information is very limited. Stability determines the adhesion of coating to the surface of the product, one of the natural ingredients with the potential as a constituent of coatings is Aloe vera gel (AVG) has antioxidant and antimicrobial properties, and can retain moisture such that it can inhibit postharvest damage, increase shelf life and maintain the quality of fruits, he advantages of using AVG coating are its biodegradability, permeability to oxygen, antioxidant power, low toxicity e?ect, and low-cost, easy application as well as an alternative to the use of chemicals after harvest, The ability of AVG coatings as a matrix or additive carrier is in?uenced by structure, molecular size and chemical content, the advantages of using additives on AVG coating include antimicrobial ability, emulsion system stability, barrier properties and bioavailability. Additives on coating also expand the surface such that it can improve stability such as solubility, absorption of active compounds and controlled release.
