Preservation of Sapota (Manilkara zapota) by Edible Aloe Vera Gel Coating to Maintain its Quality

N.Padmaja; Dr. S. John Don Bosco

Volume : III, Issue : VIII, August - 2014

Preservation of Sapota (Manilkara zapota) by Edible Aloe Vera Gel Coating to Maintain its Quality

N. Padmaja, Dr. S. John Don Bosco

Abstract :

Over ripening of Sapota (Manilkara zapota) fruits at the post harvest stage usually results in a dramatic decline in quality. Aloe vera gel which has been known for its therapeutic, antibacterial and antifungal properties is used as an edible coating to prolong the storage life of tropical and sub tropical fruits, which would be an innovative and interesting means for commercial application as a means of preservation. An attempt has been made to optimize the post harvest dip treatment for shelf life extension maintaining and organo leptic characteristics of Sapota. Aloe vera gel coating of 1:2, 7 minutes and packaged in LDPE film has extended the storage life of Sapota to 20 days at 15� 2o c by maintaining initial characteristics of fruits while the untreated Sapota lost its quality attributes after 10 days.