Ranjitha J, Mahadev Kivati, Laxmi and Ramachandra Naik
Now a days, fruits and vegetables have high demand in market because of its nutritional value but they are highly perishable as they contain 80-90% water by weight. About 30% fruits and vegetables are affected by insects, microorganisams during transportation and storage. Therefore preservation of fruits and vegetables is a big challenge for the present world to counteract that edible coating is a best option as an effective method. Edible coating can be defined as thin layer of edible material applied to the product surface in addition to or as a replacement for natural protective waxy coatings to provide a barrier to moisture, oxygen and solute movement for the food commodity. It extend the shelf life of fresh fruits and vegetables by reducing moisture and solute migration, gas exchange, respiration and oxidative reaction rates as well as by reducing or even suppressing physiological disorders. This review article revealing the Aloe vera gel preparation, compostion, mechanism, as well as advantageous effect of natural edible coating such as Aloe vera gel on physico-chemical properties of fruits and vegetables.
Pages: 109-113 | 96 Views 46 Downloads