Aloe vera Gel and Moringa Leaf Extract as Coating Materials in Controlling the Quality of Guava Fruit During Storage
Refilda (a*), Putra Ramadhan Winardi (a), Yefrida (a)

a) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Andalas University, Padang, Indonesia.
*refilda[at]sci.unand.ac.id

Abstract

Postharvest technology commonly used to control pathogen attack is coating with synthetic chemicals, but this has an unfriendly impact on the environment and consumers. Coating with aloe vera gel and plant extracts is a natural way to extend shelf life and maintain postharvest quality. But The use of Moringa leaf extract and aloe vera as a coating material on guava fruit has not been reported yet.
This research was aimed to find out the composition of guava fruit coating with aloe vera gel and Moringa leaf extract which gave optimal quality physicochemical properties during storage. The parameters tested were weight loss, fruit spoilage, fruit moisture content, total dissolved solids, total titrated acid, total phenolic, and total antioxidants from guava fruit. The coating composition that gives the best guava fruit quality with a storage time of 15 days is aloe vera gel 90%, Moringa leaf extract 5%, Carboxy Methyl Cellulose (CMC) 0.025%, and glycerol 0.5%. Guava fruit coated with this composition had a weight loss of 9.42%, water content 57.86%, spoilage 4.44%, total dissolved solids 8.00 oBrix, total titrated acid 1.97%, total antioxidants 2, 19 mg AA/FW, and total phenolic 1.50 mg GAE/FW. This value is better than uncoated Guava fruit.

Keywords: Guava- Edible coating- Physicochemical

Topic: Food Chemistry