Dip treatment of <em>Aloe vera</em> gel and <em>Aloe vera</em> in combination with cinnamon essential oils on stem-end rot of mango cv. ‘Karthakolomban’

Abstract

This study was conducted to investigate the applicability of Aloe vera gel alone and mixed with cinnamon leaf and bark oil in controlling stem-end rot (SER) and extending the shelf life of mango cv. ‘Karthakolomban’. Mangoes were subjected to dip treatments of Aloe vera gel and Aloe vera gel in combination with cinnamon bark oil (2.0 μL/mL) and cinnamon leaf oil (2.0 μL/mL) and their pathological, physicochemical, sensory properties, and percentage shriveling were evaluated after a 10 d storage period at 12-14℃. Dip treatment of Aloe vera gel + cinnamon oils and Aloe vera gel reduced SER by 3.0 - 6.0%. Physicochemical and sensory properties did not show drastic alterations among all treatments and controls. Mangoes subjected to Aloe vera gel + cinnamon oil treatments demonstrated 0% shriveling. Uncoated fruits showed the highest shriveling. The findings highlight that Aloe vera gel may have a better prospect in the preservation and quality maintenance of mango in combination with cinnamon oils.

Keywords

• aloe vera, cinnamon oils, mango, stem-end rot, storage life