Authors Arowora, K.A.1, Williams J.O1,Adetunji, C.O.1, Fawole, O.B.2,Afolayan,S.S.1, Olaleye, O.O.1,Adetunji, J.B.3 and Ogundele, B.A.
The importance of good postharvest practices in minimizing postharvest losses cannot be overemphasized. Appropriate preharvest, harvesting and postharvest chain will result in superior quality produce. The sweet orange (Citrus cinensis) is the most commonly grown fruit tree in the whole world. It is made up of soft texture, and the edible materials are very important in human diet since they contain essential vitamins. Edible surface coatings such as waxes are often applied to improve the cosmetic features of fruits and vegetables. These coatings commonly contain ingredients such as polyethylene, carnauba or candelilla, all of which reduce water vapour loss and provide a vehicle for fungicides. Waxing and coating improves shelf life, slows down ripening, retards water loss, reduces decay and enhances visual quality. It has been estimated that 25% to 80% of harvested fresh fruits are lost due to spoilage. There has been increasing interest in the use of A. vera gel in the food industry as a functional ingredient. Aloe vera based edible coatings have been shown to prevent loss of moisture and firmness, control respiration rate and maturation development. oxidative browning and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and recterones. In addition to the traditional role of edible coatings as a barrier to water loss and delaying fruit senescence, the new generation coatings are being designed for incorporation and/or for controlled release of antioxidants, nutraceuticals, chemical additives, and natural antimicrobial agents. It has also been reported that the Aloe vera extracts possessed antimicrobial activity against bacterial pathogens from gram positive and gram negative.
