Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit

Tamiru Kasaye Atlaw

doi:doi:10.11648/j.jfns.20180603.12

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Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit

Tamiru Kasaye Atlaw

Published in Journal of Food and Nutrition Sciences (Volume 6, Issue 3)

Received: 21 June 2018 Accepted: 12 July 2018 Published: 6 August 2018

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Abstract

The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.

Published in	Journal of Food and Nutrition Sciences (Volume 6, Issue 3)
DOI	10.11648/j.jfns.20180603.12
Page(s)	76-81
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Mango, Physico-chemical, Postharvest, Shelf Life, Storage

References

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[2]	Castillo, S., Navarro, D., Zapata, P. J., Guillen, F., Valero, M., Serrano, D. and Martinez-Romero, (2010). “Antifungal efficacy of Aloe vera in vitro and its use as a postharvest treatment to maintain postharvest table grape quality”, Postharvest Biology and Technology, 57 (3). 183-188.
[3]	Lin, D. and Zhao, Y. 2007, “Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables”, Comprehensive Reviews in Food Science and Food Safety-CRFSFS, 6 (3). 60-75. 2007.
[4]	Martínez-Romero, D., N. Alburquerque, J. Valverde, F. Guillén, S. Castillo, D. Valero and M. Serrano, (2006). Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating. Postharvest Biology and Technology, 39(1): 93-100
[5]	Mchugh, T. H. and Senesi, E., (2000). “Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples”, Journal of Food Science, 65 (3). 480-485.
[6]	Morillon, V., Debeaufort, F., Blond, G., Capelle, M., &Voilley, A., (2002). “Factors affecting the moisture permeability of lipid-based edible films: A review”, Critical Reviews in Food Science and Nutrition, 42 (1). 67-89.
[7]	Ramachandra and P. SrinivasaRao. (2008). Processing of Aloe Vera Leaf Gel: A Review, American Journal of Agricultural and Biological Sciences, Volume 3, Issue 2, 502-510.
[8]	Rojas-Argudo, C., M. B. Perez-Gago and M. Del Río, (2005). Postharvest quality of coated cherries cv. ‘Burlat’as affected by coating composition and solids content. Food science and technology international, 11(6): 417-424.
[9]	Sardsud, V., U. Sardsud, P. Chantrasri and S. Pasatketkorn, (2003). Alternative postharvest treatments on longan fruits for replacement of sulfur dioxide fumigation. Agricultural Science Journal, 33: 243-246.
[10]	Serrano, M, Valverde, J., Guillen, F, Castillo, S, Martinez-Romero, D, & Valero, D., (2006). “Use of Aloe vera gel coating preserves the functional properties of table Grapes”, Journal of Agricultural and Food Chemistry, 54 (11). 3882-3886.
[11]	Sharmin M. R, M. N. Islam and M. A. Alim (2015). Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature, J. Bangladesh Agril. Univ. 13(1): 131–136, 2015.
[12]	Srinu, B., Vikram, K. B., Rao, L. V., Kalakumar, B., Rao, T. M. and Reddy, A. G. (2012). Screening of antimicrobial activity of Withaniasomnifera and Aloe vera plant extracts against food borne pathogens. J. Chem. Pharma. Research, 4(11): 4800-4803.
[13]	Yaman, O. and Bayoindirli, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. Lebnsm. -Wiss. Technol. 35, 146–150.

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APA Style

Tamiru Kasaye Atlaw. (2018). Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. Journal of Food and Nutrition Sciences, 6(3), 76-81. https://doi.org/10.11648/j.jfns.20180603.12

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ACS Style

Tamiru Kasaye Atlaw. Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. J. Food Nutr. Sci. 2018, 6(3), 76-81. doi: 10.11648/j.jfns.20180603.12

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AMA Style

Tamiru Kasaye Atlaw. Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. J Food Nutr Sci. 2018;6(3):76-81. doi: 10.11648/j.jfns.20180603.12

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@article{10.11648/j.jfns.20180603.12,
  author = {Tamiru Kasaye Atlaw},
  title = {Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {3},
  pages = {76-81},
  doi = {10.11648/j.jfns.20180603.12},
  url = {https://doi.org/10.11648/j.jfns.20180603.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180603.12},
  abstract = {The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.},
 year = {2018}
}

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TY  - JOUR
T1  - Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit
AU  - Tamiru Kasaye Atlaw
Y1  - 2018/08/06
PY  - 2018
N1  - https://doi.org/10.11648/j.jfns.20180603.12
DO  - 10.11648/j.jfns.20180603.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 76
EP  - 81
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180603.12
AB  - The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.
VL  - 6
IS  - 3
ER  -

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Author Information

Tamiru Kasaye Atlaw

Department of Food Engineering, College of Technology, Debre Berhan University, Debre Berhan, Ethiopia

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Plain Text BibTeX RIS

APA Style

Tamiru Kasaye Atlaw. (2018). Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. Journal of Food and Nutrition Sciences, 6(3), 76-81. https://doi.org/10.11648/j.jfns.20180603.12

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ACS Style

Tamiru Kasaye Atlaw. Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. J. Food Nutr. Sci. 2018, 6(3), 76-81. doi: 10.11648/j.jfns.20180603.12

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AMA Style

Tamiru Kasaye Atlaw. Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit. J Food Nutr Sci. 2018;6(3):76-81. doi: 10.11648/j.jfns.20180603.12

Copy | Download

@article{10.11648/j.jfns.20180603.12,
  author = {Tamiru Kasaye Atlaw},
  title = {Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {3},
  pages = {76-81},
  doi = {10.11648/j.jfns.20180603.12},
  url = {https://doi.org/10.11648/j.jfns.20180603.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180603.12},
  abstract = {The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Preparation and Utilization of Natural Aloe Vera to Enhance Quality of Mango Fruit
AU  - Tamiru Kasaye Atlaw
Y1  - 2018/08/06
PY  - 2018
N1  - https://doi.org/10.11648/j.jfns.20180603.12
DO  - 10.11648/j.jfns.20180603.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 76
EP  - 81
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180603.12
AB  - The main objective of this study was to see the effect of natural Aloe vera gel coating, and combined with citric acid treatments on shelf life and quality of mango during storage. Mango fruit is very perishable in nature and considerable postharvest quality defect is occurred during and after harvest. Postharvest loss on fruits especially mango fruit is common in Ethiopia especially areas like North Shewa Administrative Zone, Shewa Robit, Ethiopia due to hot and humid condition (16.5-31°C) and poor fruit harvesting transporting, handling and storage condition by farmers, wholesalers and consumers. Physico-chemical parameters such as weight loss, pH, moisture, titratable acidity and total soluble solids (TSS) of mango fruit was determined at 7 days interval during the storage period. The control fruits started deteriorated before 17 days and only few fruits survived up to 21 days, whereas, shelf life extended to 29 days for majority of aloe vera gel alone and with citric acid coated fruits. At the end of the storage period, uncoated mango fruits showed 22.04% loss in weight, whereas coated mango fruits with aloe vera gel and combination with citric acid was 8.6% and 7.6% by weight loss, respectively. Among the physico-chemical parameters, pH and TSS contents increased significantly (p ≤ 0.05), whereas total weight loss, moisture content and titratable acidity decreased during storage. The present work reveals that potential application of natural aloe vera (Aloe debrana) gel with citric acid coatings for enhancing the postharvest shelf life and maintaining quality of mango fruit.
VL  - 6
IS  - 3
ER  -

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