print

Study on application of aloe vera gel to assure the safety and quality of fresh vegetables

---

This study was conducted to assess the effectiveness of Aloe vera gel when applied as edible food coating for fresh vegetables, specifically tomato and lettuce, with respect to the safety and quality parameters. The effectiveness of two coating solutions made from fresh A. vera gel and spray dried A. vera powder were compared. Evaluations were performed for organoleptic quality, physicochemical characteristics and microbiological assays of the treated samples. Organoleptic test showed that the application of coating was overall acceptable. Noteworthy was the finding at day 15, demonstrating higher freshness score for coated tomato samples compared to uncoated sample. Furthermore, fresh gel coating application could maintain the color and the texture firmness, and reduce the weight loss. Based on microbiological assays, gel solution made of fresh Aloe vera was proven to inhibit the growth of microorganisms. Nevertheless, this finding has negative correlation with pH and Total Soluble Solids result. Overall, coating solution made from fresh Aloe vera gel was confirmed to be more effective in assuring the safety and quality of fresh vegetables.

---

Availability

B00636

(wh)

Available

Detail Information

Series Title

-

Call Number

636

Publisher

: Swiss German University., 2009

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment