Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

This article studies the efficacy of an edible coating based on Aloe vera gel at four different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at 4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile analysis), titratable acidity, total soluble solids, pectin content, microbial load and sensory parameters were evaluated during storage. In general, Aloe vera coating reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days of storage, the mesophilic load dropped by approximately one logarithmic unit for slices coated with 15% and 5% Aloe vera. Total pectin depolymerization was also lower in the treated samples and the texture of the uncoated samples deteriorated more rapidly than the treated slices during storage. Furthermore, due to the atmospheric composition and the microbial load, the quality of the control samples declined after six days of storage. Our results show that an Aloe vera coating improved the quality of stored kiwifruit slices. The best results obtained in the instrumental texture profile and in the preference panel test were with the 5% coating, indicating that this may be a healthy alternative coating for fresh-cut kiwifruit.

► Aloe vera coating resulted in extended shelf-life of kiwifruit slices packaged under a modified passive atmosphere. ► The kiwifruit slices coated with 5% Aloe vera was preferred by panellists. ► Minimally processed kiwifruit coated with Aloe vera had higher pectin contents than control samples. ► Aloe vera coating helped to control colour changes of kiwifruit slices.