Authors Rosemond Godbless Dadzie, Robert Amoah, Jerry Ampofo, Bright Quaye
Excessive postharvest loss of fruits and vegetables is a major problem in many developing countries leading to heavy financial loss to farmers and threatening food security. Particularly, spoilage of fruit such as eggplants. Although low temperature storage could help preserve fruit quality, several tropical fruits have showed relatively short shelf life due to chilling injury. Exemplarily, eggplant fruit was reported to show noticeable loss in quality during storage at 10-12 “C after 14 days. It is, therefore, important to investigate techniques to improve further the quality of eggplant fruit during low temperature storage. Currently, the application of plant-based coatings such as vegetable waxes and gels to improve the quality of fruits during postharvest storage has generated a lot of scientific interest. Among several other types of coatings, the application of Aloe vera gel is of special interest because of it is relatively inexpensive and biodegradable as well as having antimicrobial and anti-browning properties. Application of Aloe vera gel in fruit coatings was reported to form an impermeable layer that limits the exchange of moisture and gases such as oxygen and carbon dioxide between the fruit and the environment. This phenomenon resulted in a decrease in moisture loss and respiration, consequently, minimizing loss of fruit quality in terms of weight, firmness and colour. Aloe vera gel is reported to be tasteless, colorless, and odorless, presenting additional advantages of minimal impact on the sensorial properties of fruit. the application of aloe vera juice for improving the storage quality of eggplant fruit has not been investigated. This research was, therefore, aimed at investigating the potential of Aloe vera gel as possible coating agent to improve the postharvest storage of eggplant fruit. Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Aloe vera gel (some fruits were pretreated with citrate prior to the coating) and the changes in physicochemical quality of the fruit measured during storage at 10 “C. After 14 days, however, some fruits were transferred for storage at room temperature until day 18. Coating with Aloe vera decreased moisture loss, and consequently, decreased weight loss and loss of firmness of the fruit. The coating did help maintain the phenolic content, ascorbate levels and antioxidant capacity of the fruit. Pre-treating the fruit with citrate did not improve quality, showing that Aloe vera gel can be applied alone to enhance the storage quality of eggplant fruit. Results obtained from this study shows that Aloe vera gel coating can be useful in extending the postharvest storage life and maintaining the quality of eggplant fruits during low temperature storage.
