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<p>Ber (<i>Ziziphus mauritiana</i> Lam.) is a&#xa0;highly perishable specialty fruit with a&#xa0;short shelf life due to rapid browning, softening, decay, and moisture loss. Edible coatings offer a&#xa0;simple and cost-effective method to extend the shelf life of fruits. To evaluate the efficacy of edible coatings, ber fruits were coated with <i>Aloe vera</i> gel (AVG) or chitosan (1.5% and 2%), air-dried, kept in paper cartons, and stored under ambient conditions. All coatings significantly reduced moisture loss, CO<sub>2</sub> release, ethylene production rates, and fruit decay and spoilage while maintaining firmness, surface color, ascorbic acid, and β‑carotene content. Notably, AVG-coated fruits retained the highest firmness, with only a&#xa0;6.1% loss after 6&#xa0;days, compared to 37.5% in the controls. The AVG-coated fruits consistently had the lowest CO<sub>2</sub> release and ethylene production rates, indicating slower ripening. Ascorbic acid concentration decreased from 923 mg/kg to 754 mg/kg in control fruits but remained at 851 mg/kg in AVG-coated fruits after 6&#xa0;days of storage. Ber shelf life was extended from 3&#xa0;days in controls to&#xa0;5 and 6&#xa0;days in 1.5% and 2% chitosan-coated fruits, respectively, while AVG-coated fruits remained fresh up to 7&#xa0;days with superior firmness and glossiness. The results show that AVG coating not only extends the shelf life of ber fruit but also helps retain its nutritional and visual quality, offering potential for commercial use.</p>

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Aloe vera Coatings Help Extend Shelf Life and Maintain Nutritional Quality of Ber Fruit

  • 期刊论文

  • 发表日期：

    2026年7月9日

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  • Taslima Ayesha Aktar Nasrin,
  • Rafiq Islam,
  • Mafruha Afroz,
  • Md. Atiqur Rahman,
  • Most. Sadia Arfin,
  • Mohammad Mainuddin Molla,
  • Ashfak Ahmed Sabuz

摘要

Ber (Ziziphus mauritiana Lam.) is a highly perishable specialty fruit with a short shelf life due to rapid browning, softening, decay, and moisture loss. Edible coatings offer a simple and cost-effective method to extend the shelf life of fruits. To evaluate the efficacy of edible coatings, ber fruits were coated with Aloe vera gel (AVG) or chitosan (1.5% and 2%), air-dried, kept in paper cartons, and stored under ambient conditions. All coatings significantly reduced moisture loss, CO2 release, ethylene production rates, and fruit decay and spoilage while maintaining firmness, surface color, ascorbic acid, and β‑carotene content. Notably, AVG-coated fruits retained the highest firmness, with only a 6.1% loss after 6 days, compared to 37.5% in the controls. The AVG-coated fruits consistently had the lowest CO2 release and ethylene production rates, indicating slower ripening. Ascorbic acid concentration decreased from 923 mg/kg to 754 mg/kg in control fruits but remained at 851 mg/kg in AVG-coated fruits after 6 days of storage. Ber shelf life was extended from 3 days in controls to 5 and 6 days in 1.5% and 2% chitosan-coated fruits, respectively, while AVG-coated fruits remained fresh up to 7 days with superior firmness and glossiness. The results show that AVG coating not only extends the shelf life of ber fruit but also helps retain its nutritional and visual quality, offering potential for commercial use.