Physical and chemical properties of aloe-vera coated guava (Psidium guajava) fruit during refrigerated storage

by Debashis Kumar Dutta Roy, Md. Asaduzzaman, Tanny Saha, Mst. Nazma Khatun

Guavas (Psidium guajava) are regarded as one of the most perishable commodities, primarily owing to their climacteric characteristics and heightened metabolic processes, resulting in a faster rate of softening. Edible coating is a natural ingredient that is employed as an alternative to extend the shelf life of fruits while also providing bioactive and functional compounds. Aloe vera gel is predominantly used for this purpose due to its widespread availability. Various concentrations of aloe vera-based coating formulation (25%, 50%, 75%, and 100%) were applied on fresh whole guava by dipping method. The guava was stored at a refrigerated condition (4°C) and weight loss, color, firmness, vitamin C, total phenol, and pH change were observed in this research. A significant effect of aloe vera coating was found over the storage period. Aloe vera treatment lowered the weight loss, and retarded the texture and color compared to the control sample throughout the 28 days of storage. Vitamin C and total phenol content remined high at 141.4 mg/100g and 219.6 mg GAE/100g respectively in a 100% aloe vera coated sample after 28 days of storage compared to the control. Among 25%, 50%, 75%, and 100% aloe vera coated sample, 100% aloe vera was found to be the best coating material to prevent physical changes in fresh guava.