Aloe Vera Gel Coating Retains Persimmon Fruit (Diospyros kaki) Quality during Storage at Room Temperature
Abdul Jalal, Abdur Rab* and Naveed Ahmad
Storage durations and Aloe vera gel concentrations significantly decreased the loss of persimmon fruit quality during storage at room temperature. Storage at room temperature (26±2 °C) resulted in significant decline in fruit firmness, percent acidity, and ascorbic acid content with a concomitant increase in total soluble solids (TSS), organoleptic quality (Taste) score and decay incidence. Coating of persimmon fruits with 30% Aloe vera gel retarded the storage related changes and retained high fruit firmness, acidity and ascorbic acid as well as lower total soluble solids and decay incidence than control fruits. In control fruits (0 days storage + Distilled water treatment), the fruit firmness (3.33 kg cm-2), acidity (0.29%), and ascorbic acid content (46.25 mg/100g) decreased to 0.06%, 16.47 mg/100g and 0.56 kg cm-2, respectively, and the TSS (12.45%) and decay incidence (12.55%) increased to 37.56 and 100% respectively during 35 days storage at room temperature. By contrast, fruit treated with 30% Aloe vera gel retained high fruit firmness (2.46 kg cm-2), acidity (0.19%), ascorbic acid content (29.76 mg/100g) as well as lower TSS (20.2%) and decay incidence (43.85%) after 35 days storage at room temperature.