1. Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

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Nabila Khan, Aysha Riaz Ziaur Rahman Jannat Ul Mawa Hadia Begum

Abstract

An experiment was performed on effect of aloevera gel and calcium chloride coating on the shelf life of apple fruit. All the samples were stored for 75 days and analyzed at 15 days of storage interval. Sample T0 was used as a control (untreated), T1 with 10 percent aloevera gel coating, T2 with 20 percent aloevera gel coating, T3 with 2 percent calcium chloride, T4 with 10 percent aloevera gel and 2 percent calcium chloride coating and T5 with 20 percent aloevera gel and 2 percent calcium chloride coating. All the samples were analyzed both for physicochemical and organoleptic attributes that include total soluble solids (TSS), ascorbic acid, titratable acidity, sugar/acid ratio, pH (Power of Hydrogen ion concentration), weight loss, firmness, decay index, color, flavor, texture and overall acceptability. Highest mean value for TSS was found in T0 (13.91) while the lowest mean value was found in T4 (12.62). Highest mean value for acidity was found in T4 (0.59) while lowest mean value was found in T0 (0.52). Highest mean value for sugar/acid ratio was found in T0 (27.95) while lowest mean value was found in T4 (21.72). Maximum pH value was showed by T0 (4.93) while minimum pH value was showed by T4 (4.34). Maximum   Ascorbic Acid content was found in T4 (7.93) while minimum Ascorbic acid was found in T0 (6.82). Highest weight loss was found in T0 (10.08) while lowest mean value was found in T4 (5.41). Highest mean value for firmness was found in T4 (6.51) while minimum firmness was showed by T0 (5.85). Highest decay index was found in T0 (11.57) while lowest mean value was found in T4 (3.80). Maximum score for color was showed by T4 (7.08) while minimum score was observed in T0 (5.76). For flavor, maximum score was found in T4 (7.10) while minimum score was showed by T0 (5.78). Maximum score for texture was found in T4 (7.03) while minimum score was observed in T0 (5.83). Highest mean value for overall acceptability was found in T4 (7.06) while minimum value was recorded in T0 (5.75). Increase was observed in the physicochemical attributes that include TSS from 12.31 to 14.07°brix, sugar/acid ratio from 18.94 to 31.96, pH from 4.29 to 5.12, weight loss from 0.00 to 14.36% and decay index from 0.00 to 13.75%. Decrease was observed in titratable acidity from 0.65 to 0.44%, ascorbic acid from 8.46 to 5.40mg/100g and firmness from 6.41 to 5.43kg/cm2. All the organoleptic attributes decreased during storage. Color decreased from 8.70 to 4.20, flavor from 8.63 to 4.11, texture from 8.66 to 4.33 and overall acceptability from 8.63 to 4.20. It was concluded that sample T4 with 10% aloe vera gel and 2% CaCl2 followed by T3 with 2% CaCl2 was considered as the best sample on the basis of physicochemical and organoleptic quality.


Keywords: Aloe vera gel; Apple; Ascorbic Acid; calcium chloride; Decay index; Firmness; pH; TSS; Titratable Acidity


http://dx.doi.org/10.19045/bspab.2019.80131

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