Shelf life enhancement of fruits by using bacterial Exopolysaccharide and Aloe vera coating

Vaidehi Chandorkar; Leena Rahangdale; Ashok Gomashe

Volume : VII, Issue : II, February - 2018

Shelf life enhancement of fruits by using bacterial Exopolysaccharide and Aloe vera coating

Vaidehi Chandorkar, Leena Rahangdale, Ashok Gomashe

Abstract :

As the demand for high quality fruits and extended shelf life is increasing, efforts were made to explore the potential to meet the needs of consumers. Many natural and artificial preservatives are being used to increase the nutritional value by use of edible coatings, such as EPS (Exopolysaccharide) and Aloe vera gel coating. In current work Exopolysaccharide produced from Bacillus subtilis, Aloe vera and combination of Aloe vera and EPS was studied. Results were recorded until three months in interval of 15 days. Combination of Aloe vera and exopolysaccharide coating was proved to be efficient as preservative to keep the nutritive value of fruits.