Application of Aloe vera gel and olive oil coatings to enhance fruit quality and shelf-life of ber (Ziziphus mauritiana L.)

Abstract

Ber (Zizyphus maritiana Lamk) is an important tropical fruit. Ber fruit is known as “fruit of poor” because of low price in the market. This work was planned to evaluate Aloe vera gel and olive oil edible coating to enhance its shelf life and minimize post-harvest losses. The treatments included were T1= (control), T2= Olive oil (2%), T3= Olive oil (2.5%), T4= Olive oil (3%), T5 = Aloe vera gel (2%), T6 = Aloe vera gel (2.5%) and T7= Aloe vera gel (3%). Physico-chemical parameters of fruits were analyzed and recorded 12 day of storage. The study revealed that both olive oil and Aloe vera gel coatings were effective in maintaining quality of Ber fruit during storage period of 12 days. Minimum physiological weight loss, lesser loss in acid contents were observed in Aloe vera gel treated fruits along with maximum color retention compared to uncoated fruits. Coatings delayed ripening. Ascorbic acid loss and decay percentage were reduced by using different concentrations of olive oil and Aloe vera gel. Based on results deduced from the present study, it is concluded that application of Aloe vera gel was at par with olive oil coating but olive oil 3% and Aloe vera 3% proved best so, these coatings could be applied to enhance fruit shelf life and quality.