Characteristics of Fresh-Cut Guava Coated with Aloe vera Gel as Affected by Different Additives

Authors

  • Zuraidah Nasution Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680, Indonesia.
  • Justine Ng Wei Ye School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Malaysia.
  • Yusnita Hamzah School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Terengganu 21030, Malaysia.

Keywords:

Aloe vera, fresh-cut fruits, edible coating, shelf life, guava

Abstract

The effect of additives in Aloe vera (AV) gel coating was investigated on fresh-cut guava stored at 5 °C and 75–80% relative humidity. Eight treatments were employed involving three additives and their combinations. A control sample coated only with AV gel and a comparison sample of uncoated fresh-cut guava were also prepared. The additives used were 1.5% ascorbic acid (AA), 2% calcium chloride (CaCl2), and 0.2% potassium sorbate (PS). Additives helped to extend the shelf life of the coated samples, with PS and AA giving the highest inhibition effects. AV + CaCl2-coated guava showed the lowest weight loss (3.57 ± 0.39%) whilst maintaining sufficient hardness. The coated samples had less change in the color lightness and yellowness compared to the uncoated sample. Five selected coated samples and a fresh uncoated sample were then subjected to sensory acceptance testing. AV + AA + PS-coated guava was the most acceptable sample. Moreover, it gave the highest ascorbic acid content (190.00 ± 14.14 mg per 100 g). With suitable additives, AV gel has potential as an edible coating for fresh-cut guava due to its ability to prolong the shelf life and maintain characteristics of the fruit for a longer time.

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Published

2015-02-28

How to Cite

Nasution, Zuraidah, Justine Ng Wei Ye, and Yusnita Hamzah. 2015. “Characteristics of Fresh-Cut Guava Coated With Aloe Vera Gel As Affected by Different Additives”. Agriculture and Natural Resources 49 (1). Bangkok, Thailand:111-21. https://li01.tci-thaijo.org/index.php/anres/article/view/243523.

Issue

Section

Research Article