Edible coating: Application of Aloe vera gel on green beans (Phaselous vulgaris L.)

Abstract

Demand for fresh vegetables has led to development of postharvest teconologies mainly focused on minimizing the use of chemical additives and look alternatives for food preservation. The use of naturally derived edible coatings emerges as a promising alternative for maintaining quality and safety of horticultural products during storage. The objective of this study was to evaluate the use of Aloe vera gel for edible coating in green beans (Phaseolus vulgaris L.) to extend postharvest life. Treatments were: immersion 1:1 (50%); 1:3 (25%) with Aloe or distillated water (0:1) for 5 minutes at room temperature. Overall visual quality, weight loss, color, firmness, total soluble solids and at the end of storage period microbiological evaluation and electrolyte leakage were measured over 14 days of refrigerated storage at 5 or 10 oC. Results were analyzed by Tukey test and non parametric method was used for visual quality. All samples stored at 5 oC, regardless of Aloe gel dose, had higher visual quality, lowest weight loss and better color retention than those stored at 10 oC. Electrolyte leakage was higher in non treated product. Soluble content was higher and weight loss lower in treated samples.