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The Effect of Aloe Vera Coating and Honey Solution on Post-Harvest
Quality of Fresh Cut Guava (Psidium guajava)
Nur Sahira binti Raihan
Supervisor: Dr Wan Zawiah binti Wan Abdullah
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Processing of fruits always lead to the disruption of tissues that cause increase in
respiration rate, ethylene synthesis, enzymatic browning and development of
physiological disorders. Therefore, we aimed to determine the effect of Aloe vera and
honey solution in maintaining the quality of fresh cut guava at 5 o C. Fresh cut guavas
were treated with 17% of aloe vera gel, 20% of kelulut honey solution, and
combination of 17% of aloe vera gel and 20% of kelulut honey. Post-harvest quality
analysis such as colour, weight loss, total soluble solid, titratable acidity and firmness
were determined and the fresh cut guavas were subjected to sensory evaluation after
12 days of storage using 30 untrained panelists. The weight loss, colour lightness and
firmness show significant different (p < 0.05) between treatments. The result shows
that combination of 17% of aloe vera and 20% of kelulut honey solution is the best
treatment to maintain the quality of fresh cut guava over 12 day of storage.
1062 | UMT UNDERGRADUATE RESEARCH DAY 2018