APPLICATION OF EDIBLE FILM AND COATING BASED ON ALOE VERA GEL FOR PRESERVATION OF PHYSICOCHEMICAL PROPERTIES OF PHYSALIS PERUVIANA L. FRUITS

Authors

  • Marwa Rashad Ali Food Science Department - Faculty of Agriculture - Cairo University https://orcid.org/0000-0002-7399-1277
  • Mohamed Emad- El deen Abdel - Aziz Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt

DOI:

https://doi.org/10.15414/jmbfs.1574

Keywords:

Aloe Vera gel , Coated fruit , Cold storage , Physalis, postharvest, Water vapor permeability

Abstract

The calyx removing of Physalis peruviana  fruits for production of fresh cut fruit makes its shelf life shorter. So, Aloe vera gel (AV) used as edible film and coating for increasing the fruit shelf life of fresh cut Physalis fruit. The physical parameter of prepared AV films was investigated such as: Thickness, water vapor permeability (WVP) and water solubility. The current study evaluates the effect of AV film and coating for maintain the Physalis peruviana fruits without calyx at 5±1°C and 95 % RH for 30 days. AV gel film was effective in controlling the fungal decay. which recorded the lowest value (4%) and reduced deterioration in all other physicochemical properties of Physalis fruit comparing with control. This study showed that the AV gel could be suitable for producing an edible film and coating with good physical characteristics such as low WVP (0.0037g/m2.h.mmHg). AV's low WVP appeared to have a great impact on maintaining post-harvest quality especially reducing the percentage of weight loss of coated fruit during storage.

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Published

2021-06-29

How to Cite

Ali, M. R., & Abdel - Aziz, M. E.-. E. deen. (2021). APPLICATION OF EDIBLE FILM AND COATING BASED ON ALOE VERA GEL FOR PRESERVATION OF PHYSICOCHEMICAL PROPERTIES OF PHYSALIS PERUVIANA L. FRUITS. Journal of Microbiology, Biotechnology and Food Sciences, e1574. https://doi.org/10.15414/jmbfs.1574

Issue

Section

Food Sciences
Received 2019-04-21
Accepted 2021-05-19
Online Published 2021-06-29