EFFECT OF ALOE VERA EXTRACT AND BEESWAX COATING ON THE QUALITY CHANGES OF JUJUBE FRUITS (Ziziphus mauritiana)

Abstract

The study evaluated the effectiveness of beeswax-aloe vera extract coatings on the quality of apples during 8 days of storage. A completely randomized design was employed with four treatments: (i) control (uncoated), (ii) coating containing 3% w/v beeswax combined with 20% aloe vera extract (AV-BW-3), (iii) coating containing 6% w/v beeswax combined with 20% aloe vera extract (AV-BW-6) and (iv) coating containing 9% w/v beeswax combined with 20% aloe vera extract (AV-BW-9). Results indicated that all coated samples exhibited better preservation of quality compared to the control. Among the treatments, AV-BW-9 showed the highest effectiveness in reducing weight loss (9.9%), maintaining total soluble solids (TSS) at 8.0 - 8.3 °Brix, firmness at 2.35 - 2.32 N and limiting the loss of vitamin C (89.58 - 69.52 mg/100 g) as well as phenolic content (113.34 - 78.16 mg GAE/100 g). In contrast, the control recorded a substantial deterioration in quality, with weight loss reaching 19.6%, TSS at 9.8 °Brix, firmness reduced by 2.06 N and sharp declines in vitamin C (30.63 mg/100 g) and phenolic content (20.66 mg GAE/100 g). Notably, at the end of the storage period (day 8), coated samples retained more desirable color attributes, enhancing consumer acceptability. Overall, the findings demonstrated that AV-BW coatings are effective in maintaining the quality and extending the shelf life of apples.