Abstract
The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.
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Claims 6
Claim · model-written summary
Aloe Vera based coatings gave grapes good gloss.
Verbatim
e1“Aloe Vera based coatings provided good gloss”
e2“extension of shelf life of grapes”
Claim · model-written summary
The 20 per cent Aloe Vera coating concentration gave the best visual and physicochemical results on grapes.
- Taxon
- grapese2
- Treatment
- 20 per cent coating concentratione1
- Outcome
- visual and physicochemical resultse1
- Direction
- beste1
Not reportedComparator
Verbatim
e1“20 per cent coating concentration gave the best visual and physicochemical results”
e2“extension of shelf life of grapes”
Claim · model-written summary
A 20 per cent Aloe Vera coating concentration is the most effective for extending the shelf life of grapes.
- Taxon
- grapese1
- Treatment
- 20 per cent coating concentration of Aloe Verae1
- Outcome
- extension of shelf lifee1
- Direction
- most effectivee1
Not reportedComparator
Verbatim
e1“20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes”
Claim · model-written summary
Low temperature storage combined with edible coating and packaging reduced moisture loss in grapes.
- Taxon
- grapese2
- Treatment
- low temperature storage in combination with edible coating and packaginge1
- Outcome
- moisture losse1
- Direction
- reducinge1
Not reportedComparator
Verbatim
e1“the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss”
e2“extension of shelf life of grapes”
Claim · model-written summary
Low temperature storage combined with edible coating and packaging extended the marketability of grapes.
- Taxon
- grapese2
- Treatment
- low temperature storage in combination with edible coating and packaginge1
- Outcome
- marketabilitye1
- Direction
- extendse1
Not reportedComparator
Verbatim
e1“the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss”
e2“extension of shelf life of grapes”
Claim · model-written summary
Aloe Vera gel coating can reduce spoilage due to fungal infection of grapes.
- Taxon
- grapese1
- Treatment
- Aloe Vera gel coatinge1
- Outcome
- spoilage due to fungal infectione1
- Direction
- reducede1
Not reportedComparator
Verbatim
e1“by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced”
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