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The Effect of Different Concentrations of Edible Coating (Aloe Vera) on the
Post-Harvest Quality of Fresh Cut Guava (Psidium guajava)
Nur Hazwani Binti Azhan
Supervisor: Dr. Wan Zawiah Binti Wan Abdullah
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Minimally processed guava are highly perishable due to the disruption of tissue and
cell integrity, with a concomitant increase in the enzymatic and respiratory which
reduce the shelf-life of these products. In order to address this problem, 4
concentrations of Aloe vera solutions (0, 30, 35 and 45%) were tested on fresh-cut
guava at 5°C to determine the postharvest quality of fresh-cut guava (Psidium
guajava). Data were recorded on weight loss, firmness, colour, titratable acidity, total
soluble solid, browning score, and sensory acceptance. The results showed that 45%
Aloe vera concentrations significantly increased the shelf life evidenced by reducing
the weight loss and total soluble solid. There were no significant differences in
firmness, colour, and titratable acidity of the samples. Finding of this study
demonstrate the potential of 45% Aloe vera concentration to prolong the shelf life and
maintain characteristics of the fruit for a longer time.
1061 | UMT UNDERGRADUATE RESEARCH DAY 2018