Aloe vera Gel Coating Maintains Quality and Safety and Extends Shelf Life of Brassica juncea L. and Lactuca sativa L. Microgreens

Abstract

Microgreens are gaining popularity as a nutritious culinary ingredient due to their nutritional profile and health benefits. However, their expansion at an industrial level is restricted owing to their short shelf life and higher microbial load. The use of edible coating is an effective strategy for maintaining the quality and extending the shelf life of fresh-cut produce. In this research, different concentrations of Aloe vera gel (AVG) coatings (25%, 35%, and 45%) were evaluated to analyze their effects on the postharvest quality and shelf life of mustard (Brassica juncea L.) and lettuce (Lactuca sativa L.) microgreens. Fresh-cut microgreens coated with AVG and packed in polyethylene terephthalate clamshell (PET-CS) containers, along with untreated control samples, were stored at 5°C and 85%–90% relative humidity for 9 days. The results demonstrated that 25% and 35% AVG-coated microgreens significantly (p < 0.05) reduced weight loss, electrolyte leakage, respiration rate, and microbial count. On the ninth day of storage, 25% and 35% AVG coatings reduced weight loss by 30% and 43%, respectively, in mustard microgreens and by 14% and 25%, respectively, in lettuce microgreens compared to noncoated samples. Respiration rates were notably lower in 25% and 35% AVG-coated mustard (29–33 μL CO₂·g⁻¹·h⁻¹). Microgreens coated with 25% and 35% AVG coating maintained general acceptance based on visual quality, sensory attributes accompanied by higher ascorbic acid, chlorophyll, and antioxidant contents. Moreover, 25% and 35% AVG coatings improved consumer acceptance and marketability, offering a natural and safe solution for maintaining the postharvest quality, safety, and shelf life of microgreens.