Experiment reveals that aloe vera coating significantly improves postharvest life in strawberries, suggesting better packaging options.
Owing to the presence of various useful bioactive compounds, the use of aloe vera in different traditional medicines is an age-old practice and has been prevalent since time immemorial. The use of aloe vera gel as a coating agent in edible items has become a matter of constant research in recent decades. Many empirical studies have shown that it has the ability to preserve and extend the quality and shelf life of various perishable agricultural products. The present study sought to examine the effect of different concentrations of aloe vera gel coating and packaging materials on the postharvest life of strawberry cv. Sweet Charlie. The treatment consisted of aloe vera gel (0, 50 and 100%) and packaging materials (polyethylene, brown paper and CFB box). The experiment was laid out in a CRD with four replications. The parameters (shelf life, organoleptic test, fruit size, fresh weight loss, anthocyanin, pH and TSS) were recorded during the study. It was observed that both aloe vera coating and packaging materials had a significant effect on the postharvest life of strawberry fruits. The treatment with 100 per cent aloe vera gel and packaging in polyethylene was found best among all the treatments examined.
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Tabing et al. (2024) studied this question.