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Shelf-life Enhancement of Papaya with Aloe Vera Gel Coating at Ambient Temperature

M. R. Sharmin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. N. Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A. Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (29⁰C-31⁰C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya up to 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the post-harvest life and quality of papaya.

Keywords: Papaya, Aloe vera gel, Shelf-life

Location: Mymensingh

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To assess the effect of aloe vera gel coating in extending the shelf-life of papaya including physico-chemical changes under different storage conditions.

Methodology:

Papaya variety Shahi (BARI Papaya-1) was selected as experimental material for experiment. The fruit shape is round to ovate, large size, flattened base, not so prominent apex smooth and glabrous, deep green in mature stage but greenish yellow in ripe stage, peel thick, sweet, medium juicy crispy pleasant aroma fibreless light orange pulp at pre-ripe stage but deep orange red in ripe, more number of seeds, seed size medium and average fruit weight 2 kg. Papaya fruits were collected from farmer's field at Noapara under Chorkoirala village in Kotoali thana in Mymensingh district. Aloe vera leaves were collected from Mymensingh town (Notun Bazar Market). The experiment comprised of four treatments viz., control, aloe vera gel 0.5% solution, aloe vera gel 1% solution, aloe vera gel 1.5% solution. The single factor experiment (post-harvest treatments) was laid out in a completely randomized design (CRD) with three replications where physicochemical properties were analyzed at 3 days intervals during the storage period. After separating aloe vera gel from the outer cortex, this colorless hydroparenchyma was blended. This mixture was then filtered to remove fibres. The liquid obtained constituted fresh aloe vera gel. Then 0.5%, 1%, 1.5% aloe vera gel solution was prepared by dissolving 40g, 80g, 120g aloe vera gel in 8 litres water (Enab, 2012). The papaya was selected according to size, shape and color. After dipping into 0.5%, 1% and 1.5% aloe vera gel solution for 5 mins, the papayas were air dried and kept on trays placed on laboratory floor at room temperature. Temperature of the storage room was recorded daily during the study period with the help of a digital thermometer. The minimum and maximum temperatures during the study period of the storage room were 29⁰C to 31⁰C, respectively.

Source of Information: J. Bangladesh Agril. Univ. 13(1): 131–136, 2015 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This work recommends aloe vera gel coating as a successful bio-preservative and a useful alternative to synthetic preservative. To effectively extend the shelf life of post-harvest fruits and vegetables, aloe vera gel-based coating as a relatively convenient and safe measure, is more and more concerned in food industry in recent years. Another advantage of this coating is totally harmless to the environment. In fact it can be considered as a green alternative to synthetic coatings and other post-harvest chemical treatments. Chemical preservatives which are now used widely can have dangerous effects on health such as various types of cancers, kidney and liver damage, etc. Considering the above stated findings, further studies are suggested to carry out for examining the effects of other promising non-chemical plant pesticides with series of concentrations on shelf-life and quality of papaya fruits as well as other fruits grown in Bangladesh.

Knowledge Management: Journal