Edible coating based on aloe vera mucilage to preserve whole slices of pineapple fruit

Saúl Dussán Sarria; José Igor Hleap Zapata; Jesús Hernán Camacho Tamayo

doi:10.14482/inde.43.01.001.201

Authors

Saúl Dussán Sarria Universidad Nacional de Colombia – Sede Palmira (Colombia) https://orcid.org/0000-0001-9297-0781
José Igor Hleap Zapata Universidad Nacional de Colombia – Sede Palmira (Colombia) https://orcid.org/0000-0001-9692-5443
Jesús Hernán Camacho Tamayo Universidad Nacional de Colombia (Colombia) https://orcid.org/0000-0002-7066-369X

DOI:

https://doi.org/10.14482/inde.43.01.001.201

Keywords:

Ananas comosus, cold storage, fresh-cut, quality attributes

Abstract

This work aimed to study the changes in the quality attributes of fresh-cut pineapple fruit due to the application of an coating based of Aloe vera. Were selected and classified 10 kg of fresh fruit, from which cuts were obtained in whole slices, that were previously sanitized and immersed in a 1.5% (w/w) of solution of calcium chloride, citric acid at 1.5% (w/w) and ascorbic acid at 1.5% (w/w) and then the edible coating was applied, which was made from Aloe vera gel to 50% (w/w), glycerol to 1.75% (w/w), polysorbate 20 to 0.01% (w/w), canola vegetable oil to 0.7% (w/w) and distilled water to 47.54%. The pineapple fruit in whole slices, with coating based of Aloe vera, packed in vacuum and stored at 5±1°C and 85±3% RH, presented suitable sensory attributes, pH values and firmness, and microbiological values up to day 15 storage.

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