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The Use of Aloe Vera G Coating Incorporated with Lemon Essential Oil on the
Quality of Fresh Cut Guava
Nur Ain Afiqah Binti Ibrahm
Supervisor: Dr. Azlin Shafrina Binti Hasim
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Fresh cut guava is a common fruit that consumed by consumers due to its benefits such
as high in fibres and good for skin. However, it is perishable food which cause undesirable
changes on its quality. The objective for this study is to investigate the effect of Aloe vera
gel (AVG) coated guava slices incorporated with lemon essential oil (LEO) on the quality
attributes of the guava for 10 days stored at 4°C. Different treatments will be applied on
the fresh cut guava slices are no coating (control), AVG only and AVG incorporated with
0.25% and 0.50% LEO. The microbiological test (zone inhibition of LEO) will be carried
out against 2 gram positive and 2 gram negative bacteria. The shelf life study (total plate
count and yeast and molds) and data analysis of weight loss, texture, determination of
colour and determination of total soluble solid will be carried out every 2 days for 10 days
of storage period. It is expected that guava slices coated with AVG incorporated with
0.50% LEO have the lowest quality reduction and lowest microbiological count during
storage time.
1268 | UMT UNDERGRADUATE RESEARCH DAY