Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon

Abstract

Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.

Keywords

• aloe vera gel
• carboxymethyl cellulose (cmc)
• edible coating
• fresh-cut melons