Impact of Aloe vera gel edible coating on the quality of kinnow during storage

Abstract

The study examines the effect of an edible coating derived from Aloe vera gel at four different concentrations mixed with water (0:1), (1:1), (2:1), and (3:1) on the preservation of kinnow quality. The kinnow was stored at 5 ± 0.5°C and 90 ± 2% relative humidity (RH) using LDPE packaging and without packing for 35 days. Quality criteria including firmness, physiological weight loss, colour alteration, titratable acidity, total soluble solids (TSS), TSS/acid ratio, ascorbic acid concentration, juice yield, and sensory attributes were assessed at 7-day intervals. After a 14-day storage period, the characteristics of the uncoated specimens degraded more rapidly than those of the treated specimens. The produce was not subjected to any visible pathogen attacks. The findings indicated that Aloe vera gel coating successfully preserved the quality of stored kinnows, with optimal results achieved at a (3:1) concentration, positioning it as a viable alternative coating for kinnow.