Aloe vera gel

Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings

Animesh Sarkar, Nafisa Sadaf, Mahabub Alam, Md. Sumon Miah, Prantik Roy & Mahbuba Rahman · Asian Food Science Journal · 2025

Indian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit pr...

Open access Research Article 10.9734/afsj/2025/v24i3774

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

Tahmid Al Rifat, SK Fahim Tahmid Boni, Md. Sajjad Hossain, S M Sohanur Rahman, S. M. Johir Rayhan & Md. Zahir Mahmud · Asian Food Science Journal · 2024

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 ba...

Open access Research Article 10.9734/afsj/2024/v23i12760

Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges

Victor C. Wabali & Winifred C. Chukwu · Asian Food Science Journal · 2021

Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The...

Open access Research Article 10.9734/afsj/2021/v20i230260