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Development of Aloe Vera Based Bio-preservatives and Their Effect on The Quality of Tomato (Lycopersicon esculentum) and Banana (Musa acuminata)

Corresponding Author : W. Zzaman (wahid-ttc@sust.edu)

Authors : S.Nur (soaibnur45@gmail.com)

Keywords : Postharvest loss, Organic acid, Aloe vera gel, Tomato, Banana

Abstract :

Bangladesh produces a huge amount of Banana (Musa acuminata species named Sagor) and Tomato (Lycopersicon esculentum) every year but the postharvest loss of this product is almost 35-40% due to lack of proper storage methods. The study aimed to develop an Aloe Vera based bio-preservative (Aloe Vera Gel) and Aloe Vera gel formulation with an organic acid and their effects on the quality of the samples were investigated. The fruit weight loss, titratable acidity, total soluble solids content (TSS), pH value were evaluated after treatment at the interval of 7, 14, 21, and 30 days of storage period. The Weight loss, TSS contents were found significantly different between control and treated samples. The tomato in control showed a rapid deterioration with an estimated shelf-life period of 18 days. On the contrary, the formulation coating on tomatoes delayed the ripening and extended the shelf life and edibility up to 38 days. Also, the Banana treated with formulation showed similar results having the highest 14 days storage period. These results demonstrated that Aloe Vera and bio- preservative coating formulation have the potential to reduce the postharvest losses of fruits and vegetables and maintaining the quality of Tomatoes and Bananas.

Published on March 7th, 2021 in Volume 2 Issue 1 & 2, Chemical, Food processing, Petroleum and mining