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Extending the Shelf Life of Strawberry Using Aloe Vera Coating
Norsyamimi Binti Zainon
Supervisor: Dr. Norhidayah Binti Che Soh
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Strawberry is a non-climacteric fruit that highly perishable and the short shelf life make
it hard to store. Common traits of bad strawberries are mushy, soft texture, some
discoloration, and mold. This study was carry out to study the effect of aloe vera
coating on the shelf life of strawberry and to determine the best concentration of aloe
vera gel (5%, 10% and 15%) in extending the shelf life of strawberry. Aloe vera was
obtained from nursery and the strawberries were from Cameron Highland. The aloe
vera gel was diluted with distilled water for 5%, 10%, and 15% (v/v) treatments.
Then immersed for 2 minutes. The parameters were firmness, total soluble solid (TSS),
disease severity, weight loss, and colour. TSS result obtained was significant but not
for colour’s and others result. Based on all result obtained, strawberries that treat with
15% of aloe vera shows the best performance among all.
1051 | UMT UNDERGRADUATE RESEARCH DAY 2018