Effect of Aloe Vera Gel Coating on Physicochemical Qualities and Shelf Life of Fresh-Cut Honeydew

Low, Shuet Mun (2019) Effect of Aloe Vera Gel Coating on Physicochemical Qualities and Shelf Life of Fresh-Cut Honeydew. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

resh-cut fruit under the category of minimally processed food is susceptible to quality deterioration. In this project, the effect of an Aloe vera gel coating on the physicochemical properties and shelf life of fresh-cut honeydew was studied. Fresh-cut honeydew samples were coated with Aloe vera gel coating of different concentrations (80% AV 1% Gly, 80% AV 2% Gly, 100% AV 1% Gly, 100% AV 2% Gly) and stored at 4 ºC in airtight condition. Physicochemical properties (weight loss, firmness, pH) and microbial quality (total plate count) of the honeydew samples on storage day two, four and six after coated were evaluated. The aloe vera gel coating (100% AV 2% Gly) has reduced the most weight loss and total plate count of sample. Further analysis of coating (100% AV 2% Gly) was done on the titratable acidity, total soluble solids, ascorbic acid content, total polyphenol content, total yeast and mold count of coated and uncoated fresh-cut honeydew. Data obtained were analysed with HSD Tukey’s test using SPSS software. The coated sample (100% AV 2% Gly) was found to have higher total soluble solids, ascorbic acid content and total polyphenol content as compared to uncoated sample (p < 0.05). The Aloe vera gel coating (100% AV 2% Gly) has contributed to reduction of total plate count of sample on storage day four and total yeast and mold count on day six (p > 0.05). The coated fresh-cut honeydew sample (100% AV 2% Gly) has an average score of six in hedonic test which is considered acceptable by the panellists. Keywords: Aloe vera, edible coating, fresh-cut honeydew