Effectiveness of Aloe Vera Gel Coating and Optimized Packaging Materials on Postharvest Quality and Shelf Life of Banana (Musa acuminata)

Abstract

To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated banana stored in three conditions: unpackaged, packaged in kraft paper bags (25 x 40 cm), and packaged in low-density polyethylene (LDPE) bags (25 x 40 cm) with 1% perforation area (0.5 cm diameter holes). The coating’s effects on key quality parameters, including weight loss (%), change of color, total soluble solids (TSS), titratable acidity (TA), shrinkage, and disease severity was assessed. The results demonstrated that AVG-coated banana, particularly when paired with perforated LDPE packaging, significantly reduced weight loss (14% vs. 31% in control), maintained better TSS (23.5% vs. 28% in control) and TA changes, and markedly extended shelf life (10 days vs. 6 days in control) compared to uncoated control. Microbial analysis showed that AVG-coated fruits in LDPE packaging had significantly lower fungal growth compared to uncoated control at 9 days after storage. These findings demonstrate that AVG coating offers a sustainable alternative to synthetic polymers for food preservation. The study concludes that AVG coatings, paired with suitable packaging, can effectively extend shelf life and maintain the quality of perishable produce such as banana.