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<p>This study focuses on improving the quality and shelf life of apricots by adopting an edible coating material. Aloe vera is a&#xa0;potent crop with antibacterial and antifungal activities, thus having the potential to be utilized for coating. Apricots were divided into various sample groups: a&#xa0;control sample (T0) and samples coated with 0% (T1), 20% (T2), 40% (T3), 60% (T4), and 80% (T5) <i>Aloe vera</i> gel. Coated samples were evaluated for pH; acidity; reducing, non-reducing, and total sugars; and functional parameters such as ascorbic acid, phenolics, and antioxidants at 0, 4, 8, 12, and 16&#xa0;days of storage. Coated fruits were also evaluated through a&#xa0;sensorial test. The results showed that with increasing <i>Aloe vera</i> concentration, total soluble solids, antioxidants, total phenolic contents, ascorbic acid, taste, color, flavor, and antioxidant activity increased, whereas reducing sugar, total sugars, non-reducing sugar, titratable acidity, and pH showed a&#xa0;decreasing trend. Storage time was also associated with significant increases in these factors. Based on the findings, treatment T5 was chosen for commercial use to enhance the shelf life of apricots. The study will be helpful in the commercial-scale application of this treatment for ample fruit production.</p>

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Effect of Aloe Vera-Based Coating on Physicochemical and Phytochemical Properties of Wild Apricot Variety

  • 期刊论文

  • 发表日期：

    2025年6月26日

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  • Nazish Ashraf,
  • Imran Hayat,
  • Nagina Rafique,
  • Khawaja Shafique Ahmad,
  • Muhammad Zubair Khan,
  • Khalid J. Alzahrani,
  • Khalaf F. Alsharif

摘要

This study focuses on improving the quality and shelf life of apricots by adopting an edible coating material. Aloe vera is a potent crop with antibacterial and antifungal activities, thus having the potential to be utilized for coating. Apricots were divided into various sample groups: a control sample (T0) and samples coated with 0% (T1), 20% (T2), 40% (T3), 60% (T4), and 80% (T5) Aloe vera gel. Coated samples were evaluated for pH; acidity; reducing, non-reducing, and total sugars; and functional parameters such as ascorbic acid, phenolics, and antioxidants at 0, 4, 8, 12, and 16 days of storage. Coated fruits were also evaluated through a sensorial test. The results showed that with increasing Aloe vera concentration, total soluble solids, antioxidants, total phenolic contents, ascorbic acid, taste, color, flavor, and antioxidant activity increased, whereas reducing sugar, total sugars, non-reducing sugar, titratable acidity, and pH showed a decreasing trend. Storage time was also associated with significant increases in these factors. Based on the findings, treatment T5 was chosen for commercial use to enhance the shelf life of apricots. The study will be helpful in the commercial-scale application of this treatment for ample fruit production.