Authors Simple Kumar, Tripti Bhatnagar
Postharvest losses of fruits are a serious problem because of rapid deterioration during handling, transport, and storage. Use of edible coatings over fruits is used to improve their quality and self-life. These can be also safely eaten as part of the product and do not add unfavorable properties to the foodstuff. Recently there has been increased interest in using Aloe Vera gel as an edible coating material for fruits and vegetables driven by its antifungal activity. Aloe Vera gel based edible coating have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as Oranges, grapes, sweet cherries and Papaya, Marketability was also found to be better for coated fruits, Aloe Vera; Storage; Weight loss; Total soluble solids, Titrable Acidity; Firmness; Shelf Life
