CHAPTER I

INTRODUCTION

Background of the Study

Consumers around the world demand for food of high quality, without

chemical preservatives, and an extended shelf life. Therefore, an increased effort has

been made to develop new natural preservatives and antimicrobials. Many storage

techniques have been developed to extend the marketing distances and holding

periods for commodities after harvest. Different preservation methodologies have

been developed. One method of extending post-harvest shelf life is the use of the

edible coatings. Edible films and coatings have received considerable attention in

recent years because of their advantages including use as edible packaging materials

over synthetic films. Edible coatings are thin layers of edible material applied to the

product surface in addition to or as a replacement for natural protective waxy coatings

and provide a barrier to moisture, oxygen and solute movement for the food . They

are applied directly on the food surface by dipping, spraying or brushing. In fact, the

barrier characteristics of gas exchange for films and coatings are the subjects of much

recent interest. (Ahmad and Chwee 2004)

Banana is a quite popular tropical fruit, especially in commercial local trade. It

contains a lot of nutrients and minerals which are very beneficial for health. Its

vitamin C content which is regarded as a familiar antioxidant is relatively high of up

to 15%. (Sing et.al, 2014). Bananas are usually harvested before fully mature for

domestic consumption. Usually bananas are stored at room temperature. During

storage, banana fruit is easily deteriorated due to the quick ripening. Recently, there

have been many researches on edible coatings and films to diminish crop losses and

1
maintain the quality of fresh fruit for a longer period. Edible coating is one of the

methods of extending postharvest shelf-life. Many edible coating techniques to extend

the shelf life and prolong freshness of fruits have been developed using polyethylene

wax emulsion, bee wax, carnuba, candelilla, chitosan, and paraffin.

Aloe vera is a well-known plant for its marvelous medicinal properties. It is a

tropical and subtropical plant. Aloe vera gel-based edible coatings have been shown

to prevent loss of moisture and firmness, control respiratory rate and maturation

development, delay oxidative browning and reduce microorganism proliferation in

fruits such as table grapes, sweet cherries and nectarines. The main goal of this article

is to critique and update the information available on aloe vera gel properties, its

preparation and on the use of aloe vera gel coatings as an effective preservative to

improve the safety, quality and functionality of fresh fruits. Aloe Vera The word Aloe

derived from the word Arabic “Aloe” or the Hebrew “Halal” meaning “bitter, shiny

substance”. Aloe Vera is known as “plant of immortality” by the Egyptians due to its

beneficial effect on human health. (Wu, 2010).

Aloe vera gel has the ability to prolong shelf life of the fruits and vegetables

by minimizing the rate of respiration and maintaining quality attributes (color, flavor

etc.). It has antifungal and antibacterial property which provides a defensive barrier

against microbial contamination of fruits and vegetables. The present review

describes the preparation, properties and potential application of aloe vera gel

coatings for enhancing the postharvest life and quality of different types of fruits.

2
Statement of the Problem

This study sought to determine the effect of aloe vera gel in extending the

shelf life of banana (Musa Acuminata).Specifically it sought to answer the following

question:

1. What are the effects of aloe vera gel in extending the shelf life of

banana (Musa Acuminata)?

2. What are the differences between the untreated banana and the banana

coated with aloe vera gel?

Hypothesis

There is no significant different between the untreated banana and the banana

coated with aloe vera gel.

Significance of the study

The rationale of the study is to expand the use of aloe vera. On other side, the

study aims to produce aloe vera gel for coating in order to extend shelf- life of banana

(Musa Acuminata). Hence, this will benefit those people who always preserve

bananas in their house and for merchandise.

Scope and Delimitation

This study was conducted to make a gel from Aloe vera as new discovered

coating for Banana. This study limits the effect of Aloe vera gel in extending the

shelf- life of banana, where it is limited to undergo in color and quality test.

3
Definition of terms

 Coating- it is way of preserving fruits.

 Aloe Vera Gel- it is the coating that was used to extend the shelf life of

banana.

 Banana - it is the fruit that was used to test the effect of aloe vera gel as an

coating.

 Shelf Life – is the length of time that a commodity may be stored.

 Aloe Vera - is a well-known plant for its marvelous medicinal properties.

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 CHAPTER II

REVIEW OF RELATED LITERATURE

According to William’s study (2017) entitled, “Effect of Aloe Vera coatings

on fruit quality and storability of strawberry (Fragaria × ananassa)”. Plant-based

edible coatings provide an alternative to wax coating or chemical treatments for

extending the post-harvest life of fresh fruits and vegetables. The effect of different

concentrations of aloe vera gel coatings on refrigerated strawberry quality and shelf-

life was studied with the aim to extend the shelf life of strawberries without

hampering the sensory attributes. Under cold storage uncoated fruits showed increase

in weight loss, colour changes, loss of firmness and quality deterioration during the

storage (16 days). However strawberries treated with Aloe Vera gel (1: 3 ratio)

significantly reduced weight loss (9.99±2.1% compared to 13.79±0.13% in control),

maintained colour, firmness, quality characteristics (TSS of 8.4° Brix compared to 7.0

° Brix in control, acidity of 1.37% compared to 0.83% in control and ascorbic acid of

45±0.4 mg/100 g compared to 30±0.5 mg/100 g in control) and ultimately extended

storability up to 16 days when stored at 5°C and R H 95%. The sensory analysis for

taste, aroma and flavours further confirmed the findings. Aloe vera has medicinal and

antioxidant properties; therefore use of such plant based alternative to post harvest

chemical treatments could not only have large acceptance among consumers but could

also find commercial application.

According to Vijaykumar T. Kore study (2017) entitled, “Application of Edible

Coatings on Fruits and Vegetables”. Many techniques have been studied in order

to extend the shelf life of fresh produce (fruits and vegetables), for example, low

5
temperature and high relative humidity, controlled and modified atmosphere

packaging/storage, etc. however, each has advantages and disadvantages. The

maintenance of the quality of fresh produce is still a major challenge for the food

industry. Research on edible coatings and films has been intense in recent years.

Edible coatings have many advantages over other techniques, but only when the

coated produces are stored at proper temperatures, which depends on the

commodity. They can act as moisture and gas barriers, control microbial growth,

preserve the colour, texture and moisture of the product and can effectively

extend the shelf life of the product. All fruits and vegetables have a natural waxy

coating on their surface, which conserves water. Wiping of fruits or abrasions by

wrapping paper is sufficient to impair the protective action of waxy layer and

increases the rate of respiration of fruits. The most common ingredients of coating

are described and diverse coating material used in fruits and vegetables is

discussed in this review.

According to Saeid Hazrati study (2017) entitled, “Evaluation of Aloe Vera

Gel as an Alternative Edible Coating for Peach Fruits during Cold Storage Period”.

Application of bio-based edible coatings, which are in line with sustainable

agriculture practices, has been a hot topic in recent years. In order to evaluate the

effect of Aloe Vera L. gel coating, on the store ability of peach fruits, a 30-day

postharvest experiment with 10-day sampling intervals was performed. A. Vera gel

coating had significant positive effects on the weight loss, color change, and sensory

evaluation. The amount of weight loss, color change, Total Soluble Solids (TSS) and

Titratable Acidity (TA) in coating was lower than control. Furthermore, our results

showed that A. Vera gel coating can enhance visual properties, and could also lead in

more favourable taste and texture. Regarding the obtained results, it can be suggested

6
that A. Vera gel coating can enhance the qualitative and quantitative post-harvest

traits of fruits, hence, it could be a suitable alternative for chemicals preservative in

commercial storage of peach fruits.

According to S. Supapvanich study (2016) entitled, “Effects of fresh Aloe

Vera gel coating on browning alleviation of fresh cut wax apple (Syzygium

samarangenese) fruit cv. Taaptimjaan”. The effect of natural coating by using

fresh Aloe Vera (A. Vera) gel alleviating browning of fresh-cut wax apple fruits cv.

Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. Vera gel at

various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days.

Lightness (L*), whiteness index (WI), browning index (BI), total color difference

(ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity

and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined.

During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and

ΔE* increased. A. Vera coating maintained the L* and WI and delayed the increase in

BI and ΔE*, especially at 75 % A. Vera dip. The fresh-cut fruits dipped in 75 % A.

Vera had the lowest browning score, the highest acceptance score and delayed the

increase in TP content and PPO activity. However POD activity was induced by A.

Vera coating. Antioxidant activity had no it effect on browning incidence of the fresh-

cut fruits. Consequently, A. Vera gel coating could maintain quality and retarded

browning of fresh-cut wax apple fruits during storage.

According to Sikandar Amanullah study (2016) entitled, “Aloe Vera

Coating Efficiency on Shelf Life of Eggplants at Differential Storage Temperatures”.

The core objective of instant study was to check the effectiveness of Aloe Vera edible

coating on postharvest life and physicochemical characteristics of eggplants under

different storage temperatures. For this purpose, different formulations of Aloe Vera

7
based coating (non-poisonous) was applied at concentration of 0, 0.1%, 0.5%, and

1.0%, respectively on eggplants. The coated eggplants were stored at two different

temperatures [10°C and (30±2)°C] and examined for weight loss, firmness, stem

color, shriveling, total soluble solids, pH, acidity, vitamin C, sugar (total sugar,

reducing sugar and non-reducing sugar) and N, P, K, Ca and Na for two weeks. The

obtained results showed that weight loss, shriveling, total soluble solids, pH, sugar

(total sugar and non-reducing sugar) increased and firmness, stem color, acidity,

reducing sugar, vitamin C minimized during the storage period. The 0.5% Aloe

coating at 10°C showed significant effect and delayed the changes in above

parameters. Aloe vera coating remained almost ineffective in altering nutrient

homeostasis (N, P, K, Ca and Na) of eggplants. The optimistic results gained in the

current study could additionally investigate in larger market experiments and also

could extensive to other tropical/subtropical fruits and vegetables.

According to Martinez study (2016) entitled, “The addition of rosehip oil to

Aloe gels improves their properties as postharvest coatings for maintaining quality in

plum”. The effect of Aloe Vera gel (AV) and Aloe arborescens gel (AA) alone or in

combination with rosehip oil (RO) at 2% on ethylene production, respiration rate,

quality parameters, bioactive compounds and antioxidant activity during plum

postharvest storage was studied. Coated plums showed a delay in ethylene production

and respiration rate at 20 °C and during cold storage and subsequent shelf life, the

main effect being observed for those fruits coated with AA + RO. Quality parameters

such as softening, colour and maturity index was also delayed during storage by the

use of the coatings, which led to a 2-fold increase in plum storability. Accumulation

of bioactive compounds was also delayed although at the end of the experiment the

content of bioactive compounds was higher than those found for control fruits at the

8
estimated shelf life. The most effective coating for maintaining plum quality and

bioactive compounds was AA + RO.

According to Ali J’s study (2016) entitled, “Effect of Coating of Aloe Vera

Gel on Shelf Life of Grapes”. The present study had been conducted to study the shelf

life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0,

10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates

under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data

was compared with the original shelf life of grapes to determine the efficiency of the

Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent

coating concentration gave the best visual and physicochemical results. It was found

that 20 per cent coating concentration of Aloe Vera is the most effective and

appropriate for the extension of shelf life of grapes.It was also found that the use of

low temperature storage in combination with edible coating and packaging extends

marketability by reducing moisture loss. In short, the shelf life of grapes can be

increased by using Aloe Vera  gel coating and the spoilage due to fungal infection of

grapes can be reduced.

According to Panwar S. and Mishra B. study (2015) entitled, “Effect of aloe

vera based composite edible coatings on physical characteristics of peeled carrots

during storage at room and refrigerated temperatures”. When carrots are cut and

peeled, the whitish appearance or ‘white blush’ on the surface occurs which reduces

consumer acceptance of minimally processed carrots. Aloe gel based composite

coatings have shown to prevent loss of moisture, firmness and improves the quality.

In the present investigation, three different Aloe vera based composite coatings

formulations having Aloe vera gel viz. 5, 10 and 15%, 0.5% carboxymethyl cellulose,

9
5% peanut oil and 2% glycerol monostearate were prepared. Glycerol was used as a

plasticizer. Uniform healthy peeled carrots coated with Aloe vera based composite

coatings were packed in low density polythene (400 gauge) bags and stored at room

(14±3°C, 47±8%) and refrigerated (5±2°C, 55±2%) conditions. The samples were

analyzed for various parameters viz. physiological loss in weight, decay loss and

hunter L, a and b value on every 2nd day under room condition and on every 4th day

under refrigerated condition. During storage, at both room and refrigerated conditions,

physiological loss in weight, decay loss, Hunter L value increased while Hunter a and

b value decreased. In coated samples at room and refrigerated temperature, 15%

AvCC was most effective in reducing physiological loss in weight (14.3% and

10.9%), decay loss (11.6% and 10.2%), Hunter L a b value (55.9 and 56.0; 33.6 and

34.2; 41.9 and 41.7) followed by 10% and 5% Aloe vera based composite coatings as

compared to uncoated peeled carrots

According to Nistha Lamsal study (2015) entitled, “Development of aloe

vera based edible coating for improvement of quality and shelf life of guava”. Guava

is economically important fruit which occupies a prominent position among fruit

crops grown in India. Reported post-harvest losses of guava were 18% in the year

2014 in India. The study was carried out to find out suitable coating formula for shelf

life extension of guava. The fruits were harvested the maturity at color break change

from green to scant yellow. Medium size fruits were selected while discarding disease

and damaged fruits. Two different concentrations of aloe vera gel (T2: 60%, T3: 70%)

and 60% Bee wax were used for treatments and stored at 4° C and quality evaluation

was done to find out suitable concentration of aloe vera gel along with other

constituents. Both the treatments when compared with bees wax (commercial coating)

performed considerably well in retaining the overall quality as it caused minimum

10
changes in fruit; firmness, titratable acidity, reducing sugars, total soluble solids

(TSS). Generally, all treatments caused significant (P<0.05) decrease in fruit firmness

and pectin content.

According to N. Padmaja and S. John Don Bosco study (2014) entitled,

“Preservation of Jujube Fruits by Edible Aloe Vera Gel Coating to Maintain Quality

and Safety”. The wider utilization of Indian jujube (Zizyphus maurtiana) is hindered

by the rapid deterioration of the fresh fruits and results in the striking 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 and maintaining

physico chemical and organo leptic characteristics of Jujube. Aloe vera gel of 1:3

ratios with a dipping period of 5 minutes effectively inhibited the undesirable

physicochemical and physiological changes during storage of Jujube packaged in

LDPE film, extending its shelf life to 45 days under refrigerated temperature

conditions of 5± 2℃ while the control fruits were tend to lose its physical and

chemical characteristics after 21 days. Interestingly, this edible coating along with

surface cleaning of fruit with potassium Meta bisulphate was able to reduce the initial

microbial counts for both bacteria and fungi, which significantly increased the shelf

life of edible coated jujube fruits to 45 days over storage. Jujube fruits with above

treatment scored appreciable sensory scores by the panelists compared to control.

According to Miehdi hosseini farahi study (2014) entitled, “The Impact of Aloe

Vera Gel as Postharvest Treatment on the Quality and Shelf Life of Table Grape CV.

‘Askari’’. The ‘Askari’ grape cultivar is the most extensively cultivated table grape in

11
Iran. One of the main concerns that growers are facing is the poor postharvest life of

this cultivar. Therefore a study was conducted to investigate the effects of aloe vera

gel on the postharvest quality and decay of table grape CV ‘Askari’. In this study, a

factorial experiment base on randomize completely design was conducted with twenty

treatments and three replication. The first factor was dipping treatment of grape

clusters in four ratios of Aloe Vera (AV) gel: distil water (DW) (0:1, 1:1, 2:1 and 3:1

v/v) and second factor was storage duration of five times (0, 15, 30, 45 and 60 days)

at the condition of 4°C and 85±5% RH. Traits such as weight loss percentage (WL

%), berry browning percentage (BB %), berry shriving percentage (BSH %) and berry

decay percentage (BD %) were measured. Results showed that application of AV gel

reduced WL%, BD%, BSH% and BB%. The highest WL%, BD % and BB% were

observed in uncoated grapes (control) in 60 days after storage period. Therefore,

application of postharvest AV gel in the ratio of 2:1 is recommended for improving

quality and shelf life of grape CV ‘Askari’.

According to Arowora’s study (2013) entitled, “Effects of Aloe

Vera Coatings on Quality Characteristics of Oranges Stored under Cold Storage”.

Three hundred and twenty (320) oranges of Valencia variety were stored under cold

conditions in the refrigerator for 8 weeks. The following parameters were carried out

during the course of storage: Total soluble solids, titratable acidity, weight loss,

firmness, pH, vitamin C and sugar/ acid ratio. The final value for firmness for coated

oranges was found to be 1781.25 + 118.30N, while that of uncoated oranges was

1531.25 + 185.53N. The pH was gradually increasing during the course of storage in

the two treatments, whereas vitamin C was found to be decreasing in storage. The

total soluble solid for coated oranges was 9.79+ 1.14% while that of uncoated oranges

was found to be 9.34 + 0.06% at the end of storage. There was a linear decrease in

12
titratable acidity during the course of storage. It was found that the value obtained for

coated oranges was higher than that of uncoated oranges which was   obtained to be

1.14 + 0.07 at the end of storage. Converse to this was obtained for % weight losses in

the two treatments. The weight loss for coated oranges was 29.20+ 0.55%, while that

of uncoated oranges was 53.30+ 1.17% at the end of storage. A linear increase was

observed in sugar/acid ratio in the two treatments during the course of storage with

higher value being recorded for uncoated oranges as 8.90 + 0.87, while lower value

was gotten for coated oranges as 7.43+0.34%.

According to S. Benetiz study (July 2013) entitled, “Aloe Vera based edible

coatings improve the quality of minimally processed ‘Hayward’ kiwifruit”. This

article studies the efficacy of an edible coating based on Aloe Vera gel at four

different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut

kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at

4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile

analysis), titratable acidity, total soluble solids, pectin content, microbial load and

sensory parameters were evaluated during storage. In general, Aloe Vera coating

reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days

of storage, the mesophilic load dropped by approximately one logarithmic unit for

slices coated with 15% and 5% Aloe Vera. Total pectin depolymerization was also

lower in the treated samples and the texture of the uncoated samples deteriorated

more rapidly than the treated slices during storage. Furthermore, due to the

atmospheric composition and the microbial load, the quality of the control samples

declined after six days of storage. Our results show that an Aloe Vera coating

improved the quality of stored kiwifruit slices. The best results obtained in the

instrumental texture profile and in the preference panel test were with the 5% coating,

13
indicating that this may be a healthy alternative coating for fresh-cut kiwifruit. Aloe

Vera coating resulted in extended shelf-life of kiwifruit slices packaged under a

modified passive atmosphere. The kiwifruit slices coated with 5% Aloe Vera was

preferred by panellists. Minimally processed kiwifruit coated with Aloe Vera had

higher pectin contents than control samples. Aloe Vera coating helped to control

colour changes of kiwifruit slices.

According to M. Diaz study (September 2013) entitled, “Aloe arborescens

and Aloe Vera gels as coatings in delaying postharvest ripening in peach and plum

fruit”. Aloe arborescens gel as edible coating has been used for the first time in fruit.

Aloe Vera and Aloe arborescens gels were effective on delaying ethylene climacteric

production in both stone fruit. Both coatings delayed ripening index, weight loss and

colour evolution during storage at ambient temperature. Aloe arborescens gel could be

alternative to Aloe Vera for commercial purposes. Recently harvested peaches and

plums were coated with either Aloe Vera or Aloe arborescens gels and allowed to

ripen at 20 °C for six days. Both coatings significantly delayed ethylene production,

the effect being higher in plum which had the highest ethylene production rates.

Changes in quality parameters related to peach and plum postharvest ripening, such as

colour changes, reduction of acidity and increasing in ripening index (total soluble

solids/total acidity ratio), were significantly delayed in coated fruit. In addition, both

coatings significantly reduced weight loss, especially the A. arborescens gel. Thus, A.

arborescens gel could be even more effective than A. Vera gel for use as an edible

coating for preserving the quality of climacteric fruit.

According to JK Oloke study (2012) entitled, “Effect of Edible Coatings

from Aloe vera gel on Citrus sinensis during ambient storage”. Extension of the shelf

life of orange fruits continues to be a challenge in Nigeria. The search for safe,

14
healthy and environmental friendly treatments has led to increased interest in research

into edible and biodegradable films and coatings. In this work, the use of Aloe vera

gel as a coating to extend the shelf-life of orange fruits was investigated. The oranges

were stored at ambient temperature (27+2oC) and at 50-60% relative humidity for

five weeks. During ambient storage, uncoated fruits showed 43.11% and 60.63 %

increases in total soluble solids and reducing sugar contents respectively. Rapid

weight loss and loss of firmness were also observed. The above parameters which are

related to post- harvest quality loss were however significantly controlled in the

oranges coated with A. vera gel. Percent increase in total soluble solids 56.89% and

reducing sugar contents 39.36% were observed. The storability of orange fruits was

extended by five weeks. It was concluded that A. vera gel used as a coating for orange

could serve as an alternative to post-harvest chemical treatments.

According to R. k dhall study (2012) entitled, “Advances in Edible Coatings

for Fresh Fruits and Vegetables”. Edible coatings are an environmentally friendly

technology that is applied on many products to control moisture transfer, gas

exchange or oxidation processes. Edible coatings can provide an additional protective

coating to produce and can also give the same effect as modified atmosphere storage

in modifying internal gas composition. One major advantage of using edible films and

coatings is that several active ingredients can be incorporated into the polymer matrix

and consumed with the food, thus enhancing safety or even nutritional and sensory

attributes. But, in some cases, edible coatings were not successful. The success of

edible coatings for fresh products totally depends on the control of internal gas

composition. Quality criteria for fruits and vegetables coated with edible films must

be determined carefully and the quality parameters must be monitored throughout the

storage period. Color change, firmness loss, ethanol fermentation, decay ratio and

15
weight loss of edible film coated fruits need to be monitored. This review discusses

the use of different edible coatings (polysaccharides, proteins, lipids and composite)

as carriers of functional ingredients on fresh fruits and vegetables to maximize their

quality and shelf life. This also includes the recent advances in the incorporation of

antimicrobials, texture enhancers and nutraceuticals to improve quality and

functionality of fresh-cut fruits. Sensory implications, regulatory status and future

trends are also reviewed.

According to Center for Food and Biomolecules, National Taiwan

University under a Creative Commons license (2009). Aloe Vera is well known for

its considerable medicinal properties. This plant is one of the richest natural sources

of health for human beings coming. The chemistry of the plant has revealed the

presence of more than 200 different biologically active substances. Many biological

properties associated with Aloe species are contributed by inner gel of the leaves.

Most research has been centralized on the biological activities of the various species

of Aloe, which include antibacterial and antimicrobial activities of the nonvolatile

constituents of the leaf gel. Aloe species are widely distributed in the African and the

eastern European continents, and are spread almost throughout the world. The genus

Aloe has more than 400 species but few, such as A. Vera, Aloe ferox, and Aloe

arborescens, are globally used for trade. A. Vera has various medicinal properties

such as antitumor, antiarthritic, antirheumatoid, anticancer, and antidiabetic

properties. In addition, A. Vera has also been promoted for constipation,

gastrointestinal disorders, and for immune system deficiencies. However, not much

convincing information is available on properties of the gel. The present review

focuses on the detailed composition of Aloe gel, its various phytocomponents having

16
various biological properties that help to improve health and prevent disease

conditions.

According to Muhammad’s study (April 2009) entitled, “Postharvest Aloe

Vera gel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept

in ambient and cold storage”. To evaluate the role of Aloe Vera gel coating on

ripening and fruit quality of nectarine (Prunus persica L. Batch cv ‘Arctic Snow’), the

uncoated and coated fruit were allowed to ripen at 20 ± 1 °C in first experiment and in

the second experiment, the fruit were stored at 0 ± 0.5 °C and 90 ± 5% RH for 3 and 6

weeks prior to ripening at 20 ± 1 °C. Aloe Vera gel-coated fruit kept at ambient or 3

and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and

43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight

loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during

ripening than control. In conclusion, Aloe Vera gel can be used for extending storage

life at ambient or cold storage and maintaining quality of ‘Arctic Snow’ nectarine.

According to Oliver Grundmann, BPharm,sms,PHD (2008), Aloe Vera,

commonly known as Barbados or Curaçao Aloe, is an herbal medicine with a long

tradition of use by a variety of cultures. The succulent plant grows in arid and

subtropical climates and is best known for 2 distinct preparations: the clear

mucilaginous gel that is widely used for the treatment of minor burns, especially

sunburns, and the thick sap of the leaves that turns yellow-brown and has strong

laxative effects that caution its use. The traditional uses of the clear mucilaginous gel

are manifold, ranging from topical applications to reduce perspiration to oral dosing

for diabetes and a range of gastrointestinal ailments. The efficacy of aloe Vera gel to

treat burn wounds, genital herpes, and seborrheic dermatitis have been shown in

clinical trials, but other indications such as psoriasis or internal application for the

17
treatment of type 2 diabetes remain inconclusive. The main limitation of the current

clinical knowledge about aloe Vera gel is small clinical studies that often lack

rigorous methodology. Several clinical trials are being conducted to further evaluate

the use of aloe vera gel for a variety of disorders, as well as to further confirm

traditional uses of the plant extract. Aloe vera (syn. Aloe barbadensis Mill., Fam.

Liliaceae), also known as Barbados or Curaçao Aloe, has been used in traditional and

folk medicines for thousands of years to treat and cure a variety of diseases. Although

the plant is native to northern parts of Africa, it has rapidly spread across the world

because its cultivation is easy. An important distinction has to be made between the

strongly laxative and purgative latex derived from the bundle-sheath cells and the

clear mucilaginous gel. The plant has been used by Egyptians, Assyrians, and

Mediterranean civilizations, as well as in Biblical times. A variety of aloe species are

still used in folk medicines of Africa and Asia. Hunters in the Congo reportedly rub

their bodies in the clear mucilaginous gel to reduce perspiration; some African tribes

apply the gel for chronic conjunctivitis; the gel is used in India for the treatment of

asthma. Aloe vera gel is used as an ethnomedicine in Trinidad and Tobago for

hypertension.The most common folk use of aloe has been for the treatment of burn

wounds and specifically to aid in the healing process, reduce inflammation, and tissue

scaring. The gel was described by Dioscorides and used to treat wounds and mouth

infections, soothe itching, and cure sores. The use of aloe vera gel as a household

remedy in the United States was triggered by reports of its beneficial effect on

radiation dermatitis followed by a boom in cultivation in the 1930s; it remains a

common plant and for burns and abrasions.1,5 Important contemporary uses of the gel

exist in traditional medicines of India, China, and Mexico, as well as Middle America

and the West Indies. Mexico is producing roughly 47% of aloe worldwide with a total

18
sales volume of $123.5 million US dollars as of 2008. Despite its widespread

popularity, scientific evidence on the aloe Vera gel remains sparse. Aloe Vera gel is

regarded as safe if applied topical with only a few allergic reactions being reported.

The efficacy of aloe Vera gel to treat burn wounds, genital herpes, and seborrheic

dermatitis have been shown in clinical trials, but other indications such as psoriasis or

internal application for the treatment of type 2 diabetes remain inconclusive. The

major application of aloe Vera gel remains as a skin moisturizer in cosmetics and as

an après treatment for sunburns, for which it has proven its effectiveness.8, 9. Aloe

vera is a succulent plant with thick, fleshy, serrated, lanceolate-shaped leaves of

green-greyish color. Aloe vera inner gel is obtained from the lower leaves of the plant

by slicing the leaf open. The gel is clear, odorless, and tasteless and should be free of

leaf skin or yellow parts. No consistent standardization has been established, but the

International Aloe Science Council (IASC), a trade association of internationally

based aloe producers and marketers, requires adherence to certain specifications for

the product to be certified.10 Other preparations include a hydrophilic cream

containing 0.5% aloe vera gel and an emulsion consisting of 30% aloe Vera gel.

According to Ahmad’s study (2006) entitled, “Postharvest sweet cherry

quality and safety maintenance by Aloe Vera treatment: A new edible coating “. A

novel edible coating based on Aloe Vera gel, accordingly to our developed patent (SP

Patent Filed P200302937), has been used as postharvest treatment to maintain sweet

cherry quality and safety. During cold storage, uncoated fruit showed increases in

respiration rate, rapid weight loss and colour changes, accelerated softening and

ripening, stem browning and increased microbial populations, these processes being

more intense during the shelf life periods. On the contrary, sweet cherry treated with

A. vera gel significantly delayed the above parameters related to postharvest quality

19
losses, and storability could be extended. The sensory analyses revealed beneficial

effects in terms of delaying stem browning and dehydration, maintenance of fruit

visual aspect without any detrimental effect on taste, aroma or flavuor’s. As far as we

aware, this is the first time A. Vera gel is used as an edible coating in fruit, which

would be an innovative and interesting means for commercial application and as

alternative of the use of postharvest chemical treatments.

According to Miguel’s study (2005) entitled, “Novel Edible Coating Based on

Aloe Vera Gel to Maintain Table Grape Quality and Safety”. A novel edible coating

based on Aloe Vera gel obtained according to SP Patent Filed 200302937 has been

used as a means of preservation to maintain the quality and safety of cv. Crimson

Seedless table grapes during cold storage and subsequent shelf life. Table grapes have

a crucial economic value as a dessert fruit, but once harvested show a reduction of

shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration

with an estimated shelf life period of 7 days at 1 °C plus 4 days at 20 °C, based on the

fast weight loss, color changes, accelerated softening and ripening, rachis browning,

and high incidence of berry decay. On the contrary, those clusters treated with A.

Vera gel significantly delayed the above parameters related to postharvest quality

losses, and storability could be extended up to 35 days at 1 °C. Interestingly, this

edible coating was able to reduce the initial microbial counts for both mesophillic

aerobic and yeast and molds, which significantly increased in uncoated berries over

storage. Moreover, the sensory analyses revealed beneficial effects in terms of

delaying rachis browning and dehydration and maintenance of the visual aspect of the

berry without any detrimental effect on taste, aroma, or flavors. To the authors'

knowledge, this is the first time A. Vera gel has been used as an edible coating in

20
fruits, which would be an innovative and interesting means for commercial

application and an alternative to the use of postharvest chemical treatments.

CHAPTER III

METHODOLOGY

A. Research Design

The study employed randomized complete block design (RCBD) to

test the effectiveness of aloe vera gel as coating to extend the shelf life of

banana (Musa Acuminata). Two (2) treatment were prepared in different

concentration with 3 replicates. The different treatment used were as follows:

Control: Untreated banana

Treatment 1: Banana coated with 10 ml aloe vera gel

Treatment 2: Banana coated with 10 ml aloe vera gel with pulverize

ascorbic acid

21
 Treatment Replicates
1 2 3

Control

Treatment 1

Treatment 2

B. Research Environment

The experimentation of the study was done at the researcher’s residence at

San Juan, Cabagan, Isabela.

C. Materials Needed

o Blender

o Measuring cup

o Spray

o Knife

o Straw

o Spoon

D. Procedure

 Gathering and Preparation of Materials

22
 Aloe vera was bought at the market of Cabagan, Isabela. Aloe vera and

blender were used for making aloe vera gel. Other materials was gathered at the

researcher’s residence at Tallag, Cabagan, Isabela

 Making Aloe Vera Gel

Aloe vera gel was separated from its pod and put it in a bowl. The aloe vera gel

was cut in a cube size and blend it in 2 minutes. The blended aloe vera gel was

transferred in two container, one of its container contain pulverize ascorbic acid.

 Applying the Aloe Vera Gel

Each banana was hang on a high spot and with the use of spray the aloe vera gel

was sprayed in the pods of banana. The banana has the same appearance and the same

quality before they undergo into the treatment.

 Observing of Three Treatment

Every three days, the appearance of the pod and the ripeness of each banana was

observed and was rated from 1-5.

23
E. Flow Chart

Gathering and
Preparation of
Materials

Making Aloe
Vera Gel
24
 Applying the
Aloe Vera Gel

Observing the
Three
Treatment

F. Instruments in Data Gathering

The following numerical scale was used to score the different treatments:

Numerical scale Interpretation

1 Over Ripe and Brownish

2 Over Ripe and a little bit brownish

3 Ripe and Spotted

4 Ripe and a little bit spotted

5 Ripe and Clean

25
 G. Data Analysis and Statistical Treatment

All of the collected data were analyzed by using frequency and mean. To test

the null hypothesis of the study, the One- way Analysis of Variance (ANOVA) F-test

was used at alpha 0.05.

CHAPTER IV

RESULTS AND DISCUSSION

Table 1. The Mean Appearance and Ripeness of Banana at Three days

Treatment Replicates
Mean
1 2 3

Control 3 3 3 3

Treatment 1 5 5 5 5

26
 Treatment 2 5 4 3 4

Table 1 represents the mean appearance and ripeness of banana in three days

measurement. The highest mean was treatment 1 which obtain a mean of 5 followed

by treatment 2 with a mean of 4 and the lowest was the control with a mean of 3.

Table 2. The Mean Appearance and Ripeness of Banana at Six days

Treatment Replicates
Mean
1 2 3

Control 2 2 2 2

Treatment 1 5 4 5 4.7

Treatment 2 3 3 2 2.7

Table 2 shows the mean appearance and ripeness of banana in six days

measurement. The highest mean was treatment 1 which obtain a mean of 4.7 followed

by treatment 2 with a mean of 2.7 and the lowest was the control with a mean of 2.

Table 3. The Mean Appearance and Ripeness of Banana at Nine days

Treatment Replicates
Mean
1 2 3

Control 1 1 1 1

Treatment 1 4 3 4 3.7

Treatment 2 2 2 2 2

27
 Table 3 shows the mean appearance and ripeness of banana in nine days

measurement. The highest mean was treatment 1 which obtain a mean of 3.7 followed

by treatment 2 with a mean of 2 and the lowest was the control with a mean of 1.

Table 4. Total Mean Appearance and Ripeness of Banana

Treatment Days
Total Mean
rd th th
3 day 6 day 9 day

Control 3 2 1 2

Treatment 1 5 4.7 3.7 4.5

Treatment 2 4 2.7 2 2.9

The total mean appearance and ripeness of banana is shown in table 4 the

treatment that was observe to have the highest mean is treatment 1 with a mean of 4.5

followed by treatment 2 with a mean of 2.9 and the lowest mean was the control

which obtained a mean of 2.

Result Details

Source SS df MS  

Between-treatments 9.3489 2 4.6744 F = 5.62433

Within-treatments 4.9867 6 0.8311  

Total 14.3356 8    

Table 5. Summary of ANOVA table to determine the statistical difference among

the treatments.

28
 The f-ratio value is 5.62433. The p-value is .042091. The result is significant

at p < .05.

The table above shows that there is significant difference in the amount of

concentrations among the treatments to shelf life of banana. Since the test statistic is

less than the critical value of F=5.62433 using the alpha .05 is 5.14 at (df 2, 6), we

reject the null hypothesis that states that there is no significant difference among the

three treatments. Therefore, the result of the gathered data shows that there is

significant difference in the amount of concentration among the three treatments. Base

on their mean the two treatment has a high mean than the control. But it revealed that

treatment 1 showed the best treatment among the two with a mean of 4.5 which is

greater than the mean of treatment 2 which obtained a mean of 2.9

CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of the study, the conclusion made by the

researchers based on the data generated from the experiments, and recommendations

for further improvement of the study.

Summary

This study was conducted to test the effectiveness of an aloe vera gel in

extending the shelf life of banana (musa acuminata). The study was done using

Randomized Complete Block Design (RCBD) having three replicates per treatment.

The treatment were as follows: T1-banana coated with 10 ml aloe vera gel and T2-

banana coated with 10 ml aloe vera gel with ascorbic acid and control which is

29
untreated banana. Base on the result of the study aloe vera gel is observe as effective

edible coating particularly in banana. Treatment 1 is the most effective because it

maintain the appearance and control the ripeness of banana in 9 days. (musa

acuminata).

Conclusion

The result of the study revealed that there is significant different among the 2

treatments and untreated banana. Thus study revealed the significance influence of

Aloe Vera gel in extending the shelf life of banana.

Recommendations

The researchers recommended the following and to help future researchers

who want to pursue further studies related to this:

 Aloe vera as coating for banana is highly recommended. The benefits that can

be derived from aloe vera gel is, it can increase and extend the shelf life of

banana (musa acuminata).

 Further research should be found out the other effect of aloe vera gel in

banana.

 It also recommended that it should be applied in other fruits in order to have a

reliable and conclusive results.

30
 BIBLIOGRAPHY

Ali J, (2016). “Effect of Coating of Aloe Vera Gel on Shelf Life of Grapes”.

Ahmad, (2006). “Postharvest sweet cherry quality and safety maintenance by Aloe

Vera treatment: A new edible coating”

Arowora, (2013). “Effects of Aloe Vera Coatings on Quality Characteristics of

Oranges Stored under Cold Storage” Journal of Biosystems Engineering 2015;

40(4): 345-358.

Center for Food and Biomolecules, National Taiwan University under a Creative

Commons license (2009). “Aloe Vera is well known for its considerable

medicinal properties”

JK Oloke, (2012). “Effect of Edible Coatings from Aloe vera gel on Citrus sinensis

31
 during ambient storage” Journal of Agricultural Sciences. 3(1):039-047,

Martinez, (2016). “The addition of rosehip oil to Aloe gels improves their properties

as postharvest coatings for maintaining quality in plum”.

M. Diaz, (September 2013). “Aloe arborescens and Aloe Vera gels as coatings in

delaying postharvest ripening in peach and plum fruit”.

Miehdi hosseini farahi, (2014). “The Impact of Aloe vera Gel as Postharvest

Treatment on the Quality and Shelf Life of Table Grape CV. ‘Askari’’.

American Journal of Food Science and Technology, 2014 2 (3), pp 93-97.

Miguel, (2005). “Novel Edible Coating Based on Aloe Vera Gel to Maintain Table

Grape Quality and Safety”.

Muhammad, (April 2009). “Postharvest Aloe Vera gel-coating modulates fruit

ripening and quality of ‘Arctic Snow’’.http://www.indjsrt.com

Nistha Lamsal, (2015). “Development of aloe Vera based edible coating for

improvement of quality and shelf life of guava”

N. Padmaja and S. John Don Bosco, (2014). “Preservation of Jujube Fruits by

Edible

Aloe Vera Gel Coating to Maintain Quality and Safety”. Ind. J. Sci. Res. and

Tech. 2014 2(3):79-88/Padmaja & Bosco

Oliver Grundmann, BPharm,sms,PHD, (2008). Aloe Vera, commonly known as

Barbados or Curaçao Aloe, is an herbal medicine with a long tradition of use

by a variety of cultures. American Journal 2008; 82(3):731–73

Panwar S. and Mishra B, (2015). “Effect of aloe vera based composite edible

coatings

on physical characteristics of peeled carrots during storage at room and

refrigerated temperatures”. Postharvest Biol. Technol., 17: 215-226.

32
R. k dhall ,(2012). “Advances in Edible Coatings for Fresh Fruits and Vegetables”.

http://dx.doi.org/10.1080/10408398.2010.541568.

Saeid Hazrati,(2017).“Evaluation of Aloe Vera Gel as an Alternative Edible Coating

for Peach Fruits during Cold Storage Period”. Journal of Postharvest

Technology. 2014; 2(02):124–135.

S. Supapvanich,(2016).“Effects of fresh Aloe Vera gel coating on browning

alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv.

Taaptimjaan”.

Sikandar Amanullah, (2016). “Aloe Vera Coating Efficiency on Shelf Life of

Eggplants at Differential Storage Temperatures”.

S. Benetiz, (July 2013).“Aloe Vera based edible coatings improve the quality of

minimally processed ‘Hayward’ kiwifruit”.

Vijaykumar T. Kore ,2017. “Application of Edible Coatings on Fruits and

Vegetables”.http://www.onlinejournal.in

William, 2017. “Effect of Aloe Vera coatings on fruit quality and storability of

strawberry (Fragaria × ananassa)”.J.Sci. Food Agric., 76: 411-420.

33
 APPENDICES

APPENDIX A

o Making Aloe Vera Gel

34
o Applying the Aloe Vera Gel

AFTER 3 DAYS
TI T2

35
T3

36
AFTER 6 DAYS

37
T1 T2

T3

AFTER 9 DAYS

38
T1 T2

39
 T3

APPENDIX B

Table 1. The Mean Appearance and Ripeness of Banana at Three days

40
 Treatment Replicates
Mean
1 2 3

Control 3 3 3 3

Treatment 1 5 5 5 5

Treatment 2 5 4 3 4

Table 2. Mean Appearance and Ripeness of Banana at Six days

Treatment Replicates
Mean
1 2 3

Control 2 2 2 2

Treatment 1 5 4 5 4.7

Treatment 2 3 3 2 2.7

Table 3. Mean Appearance and Ripeness of Banana at Nine days

Treatment Replicates
Mean
1 2 3

41
 Control 1 1 1 1

Treatment 1 4 3 4 3.7

Treatment 2 2 2 2 2

Table 4. Total Mean Appearance and Ripeness of Banana

Treatment Days
Total Mean
3rd day 6th day 9th day

Control 3 2 1 2

Treatment 1 5 4.7 3.7 4.5

Treatment 2 4 2.7 2 2.9

APPENDIX C

Table 5. Summary of ANOVA table to determine the statistical difference among

the treatments.

42
 Result Details

Source SS df MS  

Between-treatments 9.3489 2 4.6744 F = 5.62433

Within-treatments 4.9867 6 0.8311  

Total 14.3356 8    

The f-ratio value is 5.62433. The p-value is .042091. The result is significant at p <

.05.

THE RESEARCHERS

43
44