Advanced Research Journal of Biotechnology (ARJB) ISSN 3456-097xVol. 4(2), pp. 078-085, August, 2020.  © Advanced Scholars Journals

Full length Research paper

The Effect of Aloe vera gel coating on Postharvest Quality of Avocado  (Persea americana Mill.) Fruits.

Hayelom B, Zekeria Y* and Sasikumar JM

School of Biological and Biotechnological Sciences, Haramaya University

*Corresponding Author’s Email:[email protected]

Accepted 16 June, 2020.

Abstract

Aloe vera gel has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. This study was planned to investigate the role of aloe gel coating in improving post harvest quality, shelf life, sugar and antioxidant (as carotenoid) content of avocado fruit. The experiment was laid in completely randomized design (CRD) in two replications. The result indicated that significant difference between control and aloe gel treated groups  were observed for all  physico-chemical fruit quality parameters including weight loss, % vitamin C, %chlorophyll, % carotenod, % titrable acidity and %reducing sugar contents during postharvest storage of avocado fruit samples. It was demonstrated that ascorbic acid content was increasing in control group during postharvest avocado fruit ripening but no significance difference in ascorbic acid content among treatments. Carotenoid and reducing sugar contents were increasing while weight loss,  chlorophyll and vitamin C contents were decreasing during postharvest ripening of avocado fruits. The highest mean vitamin C, carotenoid and sugar contents were observed for control group showing that treatment with aloe gel solution can delay ripening of avocado fruit. Principal component analysis (PCA) indicated reducing sugars, carotenoid and total acidity having close PC1 and PC2 scores (with vector angle <  showing similar/correlated effects while  reducing sugars and/or carotenoids with chlorophyll content, weight loss and vitamin C contents have  vector angle greater than  showing opposite effects or more divergence. Further studies are required on the effect of storage conditions, cultivar differences and environments on fruit quality parameters.

Keywords: Carotenoid content, physico-chemical  property, Reducing sugars, shelf life, Total acidity, Vitamin C.