Effect of Edible Coating based on Aloe vera Gel and Moringa Leaf Extract on the Postharvest Quality and Shelf Life of Strawberry (Fragaria × ananassa Duch.) cv. Florida Beauty
Vishakshi Satyawali
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
Kamal Kishor Nagar *
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
Deepika Sharma
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
M. K. Jangid
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
Mukesh Kumar Yadav
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
R. K. Bansal
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
EVD Sastry
School of Agricultural Sciences, Jaipur National University, Jaipur Rajasthan, India.
*Author to whom correspondence should be addressed.
Abstract
The present investigation evaluated the effect of edible coatings based on Aloe vera gel and moringa leaf extract on the postharvest quality and shelf life of strawberry (Fragaria × ananassa Duch.) cv. Florida Beauty. Freshly harvested, uniform fruits were treated with Aloe vera gel at 50%, 75%, and 100%, moringa leaf extract at 60%, 80%, and 100%, and their combinations; untreated fruits served as the control. Sixteen treatments were arranged in a completely randomised design with three replications. The coated fruits were stored for 15 days, and observations on fruit weight, fruit length, fruit diameter, spoilage, and physiological loss in weight (PLW) were recorded at 0, 5, 10, and 15 days of storage. All coating treatments affected the measured quality attributes compared with the untreated control. Fruit weight, length, and diameter declined gradually as storage progressed; however, coated fruits exhibited slower deterioration. Among the treatments, the combined coating of Aloe vera gel + moringa leaf extract (100% + 100%) (T₁₆) was most effective in maintaining physical quality. Under T₁₆, fruit weight declined from 17.01 g at initial storage to 14.86 g on day 15, with a mean value of 16.04 g. The same treatment maintained the highest fruit length (44.91-41.82 mm; mean 43.82 mm) and fruit diameter (33.56-30.81 mm; mean 32.52 mm). Spoilage under T₁₆ was 5.48%, 9.45%, and 20.74% on days 5, 10, and 15, respectively, with a mean of 11.89%, while PLW increased from 1.28% to 11.64% during the same period. The findings indicate that the combined coating treatment helped maintain strawberry quality and reduce deterioration during storage.
Keywords: Fragaria × ananassa, Aloe vera gel, moringa oleifera leaf extract, edible coating, postharvest quality, strawberry shelf life, physiological loss in weight, spoilage, fruit weight, refrigerated storage