KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Has files: NoSubject: search.filters.subject.edible coating

Search Results

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Coating minimally processed Golden Nam Dok Mai mango with Aloe vera gel extract to maintain quality during storage
    (2025-01-01)
    Suwapanich, Rachit
    ;
    Thompson, Anthony Keith
    ;
    Nukthamna, Pikunthong
    This study investigated the effects of varying concentrations of Aloe vera gel extract on the post-harvest quality and shelf life of minimally processed 'Golden Nam Dok Mai' mango chunks stored at 5 °C for 7 days. Although all mango chunks softened during storage, slower softening was observed with higher Aloe vera concentrations, except for those treated with 100% A. vera, which showed similar softening to the controls. Coating with A. vera gel reduced weight loss compared to untreated controls, although the concentration of A. vera did not significantly influence weight loss. Total soluble solids increased across all treatments, but 40% A. vera treatment led to the least increase, suggesting moderate metabolic activity. Titratable acidity decreased during storage, with higher A. vera concentrations (40% and 60%) preserving acidity better. Vitamin C content was better retained in mango chunks coated with 100% A. vera. Additionally, A. vera coatings led to a darker flesh over time, particularly with thicker coatings. Sensory evaluation revealed that mango chunks coated with 40% A. vera gel were most preferred. We concluded that coating minimally processed ‘Golden Nam Dok Mai’ mango chunks with A. vera gel would be beneficial in terms of a cost-effective natural preservative to enhance the shelf life and sensory qualities of fresh-cut mangoes.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effects of 1-Methylcyclopropene, Gibberellic Acid, and Aloe vera Coating on Lime Storage Life and Fruit Quality
    (2023-01-01)
    Lerslerwong, Ladawan
    ;
    Buapuean, Chompoonut
    ;
    Rugkong, Adirek
    ;
    Bunya-Atichart, Kanokporn
    Limes (Citrus aurantifolia Swingle) have a short postharvest life. Therefore, effective treatments increasing storage life to lengthen the time that produce remains fresh is desirable. This study evaluated the effects of postharvest treatments of 1-methylcyclopropene (1-MCP), gibberellic acid (GA<inf>3</inf>), and Aloe vera on lime storage life and fruit quality. The optimum individual treatments of 50% Aloe vera coating, 300 mL·L<sup>−1</sup> GA<inf>3</inf>, and 750 nL·L<sup>−1</sup> 1-MCP were identified as most effective in extending lime postharvest life. Under ambient conditions (26.4 ± 1.0°C, 64.4 ± 7.4% RH), 1-MCP fumigation was the best treatment, increasing lime postharvest life to 28.2 days. The 1-MCP-treated fruit had a higher juice content than the control fruit. Also, soluble solid contents and titratable acidity were not significantly different, while ascorbic acid was lower than the control. Under cold room conditions (10.0 ± 0.3°C, 68.9 ± 12.4% RH), 1-MCP fumigation followed by Aloe vera coating was the best treatment, increasing lime storage life by 38.7 days. The longer storage time did reduce juice content in treated limes compared to untreated fruit. However, the treatment did not affect the soluble solid contents, titratable acidity, or ascorbic acid level. In conclusion, for optimum postharvest life in limes stored under ambient conditions, fumigation with 1-MCP is best. While for limes stored in cold rooms, a cotreatment of 1-MCP fumigation followed by Aloe vera coating maximizes postharvest life.
      1
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effects of Aloe vera Gel Coating on Quality and Shelf Life of Lime (Citrus aurantifolia) Fruit During Ambient Storage
    (2022-01-01)
    Pimsorn, Orawan
    ;
    Kramchote, Somsak
    ;
    Suwor, Patcharaporn
    Lime (Citrus aurantiifolia var. Pan) fruits were coated with Aloe vera gel (AVG) at 0 (distilled water as control), 10, 20, 30, 40, and 50% concentration as a 5 min dip and stored at ambient temperature (29 ± 1°C, 74 ± 5% RH) for 16 days. AVG coating markedly slowed fruit yellowing based on color scores and CIE L*, a*, and b* values, resulting in an increase in shelf life of about four days longer than that of the control (10 days). It did not significantly affect other fruit responses; AVG-coated and uncoated fruit had comparable weight loss, juice content, total soluble solids (TSS), titratable acidity (TA), and vitamin C content. Thus, AVG coating improved shelf life of lime primarily through delayed yellowing without adverse effects on other physicochemical attributes.
      2