Enhancement of Quality and Storability of Avocado (<i>Persea americana</i>) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating

Helen Berihu; Adamu Zegeye

doi:doi:10.11648/j.ijfet.20220601.14

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Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating

Helen Berihu, Adamu Zegeye

Published in International Journal of Food Engineering and Technology (Volume 6, Issue 1)

Received: 13 February 2022 Accepted: 5 May 2022 Published: 12 May 2022

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Abstract

Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.

Published in	International Journal of Food Engineering and Technology (Volume 6, Issue 1)
DOI	10.11648/j.ijfet.20220601.14
Page(s)	21-27
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Aloe Vera, Avocado, Corn Starch, Edible Coating, Storability, Quality

References

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APA Style

Helen Berihu, Adamu Zegeye. (2022). Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. International Journal of Food Engineering and Technology, 6(1), 21-27. https://doi.org/10.11648/j.ijfet.20220601.14

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ACS Style

Helen Berihu; Adamu Zegeye. Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. Int. J. Food Eng. Technol. 2022, 6(1), 21-27. doi: 10.11648/j.ijfet.20220601.14

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AMA Style

Helen Berihu, Adamu Zegeye. Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. Int J Food Eng Technol. 2022;6(1):21-27. doi: 10.11648/j.ijfet.20220601.14

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@article{10.11648/j.ijfet.20220601.14,
  author = {Helen Berihu and Adamu Zegeye},
  title = {Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {1},
  pages = {21-27},
  doi = {10.11648/j.ijfet.20220601.14},
  url = {https://doi.org/10.11648/j.ijfet.20220601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220601.14},
  abstract = {Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.},
 year = {2022}
}

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TY - JOUR
T1 - Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating
AU - Helen Berihu
AU - Adamu Zegeye
Y1 - 2022/05/12
PY - 2022
N1 - https://doi.org/10.11648/j.ijfet.20220601.14
DO - 10.11648/j.ijfet.20220601.14
T2 - International Journal of Food Engineering and Technology
JF - International Journal of Food Engineering and Technology
JO - International Journal of Food Engineering and Technology
SP - 21
EP - 27
PB - Science Publishing Group
SN - 2640-1584
UR - https://doi.org/10.11648/j.ijfet.20220601.14
AB - Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.
VL - 6
IS - 1
ER -

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Author Information

Helen Berihu

Department of Food Engineering, School of Engineering, Debre Birhan University, Debre Birhan, Ethiopia
Adamu Zegeye

Department of Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia

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APA Style

Helen Berihu, Adamu Zegeye. (2022). Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. International Journal of Food Engineering and Technology, 6(1), 21-27. https://doi.org/10.11648/j.ijfet.20220601.14

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ACS Style

Helen Berihu; Adamu Zegeye. Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. Int. J. Food Eng. Technol. 2022, 6(1), 21-27. doi: 10.11648/j.ijfet.20220601.14

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AMA Style

Helen Berihu, Adamu Zegeye. Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating. Int J Food Eng Technol. 2022;6(1):21-27. doi: 10.11648/j.ijfet.20220601.14

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@article{10.11648/j.ijfet.20220601.14,
  author = {Helen Berihu and Adamu Zegeye},
  title = {Enhancement of Quality and Storability of Avocado (Persea americana) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating},
  journal = {International Journal of Food Engineering and Technology},
  volume = {6},
  number = {1},
  pages = {21-27},
  doi = {10.11648/j.ijfet.20220601.14},
  url = {https://doi.org/10.11648/j.ijfet.20220601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20220601.14},
  abstract = {Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.},
 year = {2022}
}

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