Effect of Aloe Vera Gel on Maintenance of Strawberry Fruits Quality
2010
Vahdat, S. | Ghazvini, R.F. | Ghasemnezhad, M.
Strawberry (Fragaria x ananassa Duch) is a highly perishable fruit, and storage life may be less than a week. A new edible coating based on Aloe vera gel, was used as postharvest treatment in order to maintain quality and control postharvest decay of 'Kordestan' strawberry at 20°C. Fruits were dipped directly in 25, 50, 75 and 100% gel (v/v). Water was used as control treatments. Fruit weight loss, firmness, titratable acidity, sugar content and vitamin C were determined during 1, 2, 3, 4 and 5 days after treatments. Coating fruits with A. vera significantly reduced weight loss as compared to the control. The minimum weight loss was found in fruits coated with 100% (v/v) and minimum firmness was achieved with the control at the end of storage. Also treated fruits have shown higher titratable acidity, sugar content and vitamin C than untreated fruits.
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