Authors Brishti, F. H., Misir, J., & Sarker, A.
Papaya (Carica papaya L.) is a popular and economically important fruit of tropical and subtropical countries. Papaya ranks ?rst among13 to 17 fresh fruits for vitamin C content per 100 grams edible tissue. Papaya fruits are rich in enzymes called papain and chymopapain used for meat tenderizing and chewing gum. Marketing of fresh papaya is a great problem because of its short post-harvest life, which leads to high post-harvest losses. Papaya fruits soften rapidly at room temperature after harvest and a 2-to-3-day shelf life is to be expected. If the fruits are not quite ripe, they may be refrigerated for about two weeks. Edible coatings to reduce the perishability of papayas. Films and edible coatings are de?ned as a thin application of material that forms a protective barrier around an edible commodity and can be consumed along with the coated product. Edible coatings are used to create a modi?ed atmosphere and to reduce weight loss during transport and storage. In fact, the barrier characteristics to gas exchange for ?lms and coatings are the subjects of much recent interest, Aloe vera is a well-known plant for its marvelous medicinal properties. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables driven by its antifungal activity. Researchers from Spain have developed a gel based on Aloe vera that prolongs the conservation of fresh fruits. This gel is tasteless, colorless, and odorless. This natural product isa safe and environmentally friendly alternative to synthetic preservatives such as sulfur dioxide. According to the researchers, this gel operates through a combination of mechanics, forming a protective layer against the oxygen and moisture of the air and inhibiting the action of micro-organisms that cause foodborne illnesses through its various antibacterial and antifungal compounds. Aloe vera gel-based edible coatings have been shown to prevent loss of moisture and ?rmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as table grapes, sweet cherries and nectarines. Furthermore, papaya leaf contains bioactive compounds which have antifungal activity against Colletotrichum. Thus, the extracts of papaya leaf can be incorporated into Aloe vera gel to enhance the effectiveness of the anti-fungal activity of Aloe gel matrix. In view of Aloe veras favorable e?ect on fruits (sweet cherries, table grapes, granny smith and red chief apple) and increasing demands for eco-friendly, bio-based preservatives
