EVALUATION OF THE PHYSICAL AND CHEMICAL EFFECTS OF ALOE VERA GEL COATING ON CUCUMBER, BANANA AND PEPPER

This study investigated the effectiveness of Aloe vera gel coatings in extending the shelf life and preserving the quality of cucumber, banana, and pepper during storage. The functional group of the experimental samples were carried out using Fourier Transform Infrared Spectroscopic (FTIR) analysis and the chemical composition of Aloe vera was determined using Gas Chromatography Mass Spectrometry (GC MS) whereas the physical parameters such as firmness, weight loss, odour, spoilage, and colour were evaluated, along with chemical parameters including pH, sugar content, and titratable acidity were carried out using standard methods. The results showed that fruits coated with Aloe vera gel exhibited reduced weight loss, slower firmness decline, delayed colour changes, and postponed spoilage compared to uncoated controls. Coated samples also retained higher sugar content and titratable acidity. In addition, while pH generally increased during storage, coated samples showed a lower rate of pH change compared to the controls, indicating delayed deterioration. The FTIR spectra of each fruit samples revealed similar compositions, with only slight variations in intensity. This indicates that while the Aloe vera gel preserved the fruits by forming an external protective barrier, it did not alter or interfere with their internal chemical composition. Among the treatments, the 30-minutes and 60 minutes application generally produced the most effective preservation across the three fruits. These findings highlight the potential of Aloe vera gel as an eco-friendly, natural coating for prolonging the postharvest quality of perishable fruits, thereby reducing food loss and enhancing marketability.