Effects of Aloe vera Gel Coating on Quality and Shelf Life of Lime (Citrus aurantifolia) Fruit During Ambient Storage

摘要

Lime (Citrus aurantiifolia var. Pan) fruits were coated with Aloe vera gel (AVG) at 0 (distilled water as control), 10, 20, 30, 40, and 50% concentration as a 5 min dip and stored at ambient temperature (29 +/- 1 degrees C, 74 +/- 5% RH) for 16 days. AVG coating markedly slowed fruit yellowing based on color scores and CIE L*, a*, and b* values, resulting in an increase in shelf life of about four days longer than that of the control (10 days). It did not significantly affect other fruit responses; AVG-coated and uncoated fruit had comparable weight loss, juice content, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Thus, AVG coating improved shelf life of lime primarily through delayed yellowing without adverse effects on other physicochemical attributes.