IMPACT OF ALOE VERAGEL AND CALCIUM CHLORIDE COATING ON THE QUALITY ENHANCEMENT DURING POST-HARVEST LIFE OF FRUITS AND VEGETABLES

Abstract

Fruits and vegetables being the most important daily diet continue to respire and face 
numerous issues after harvest that shorten their post-harvest life, reduce post-harvest quality 
and market value. Amongst them softening of the fruits and deterioration are the major 
hazard that ends up with loss in the physiological weight, damage of fruit appearance and 
negative change in organoleptic properties like color, texture and flavor that are generally 
termed as post-harvest losses. To overcome the post-harvest losses, fruits and vegetables are 
coated by protective coating material to prolonging its shelf life and enhance fruits quality. 
Aloe veragel and calcium salts (CaCl2) are the best edible post-harvest coating material that 
has the ability to retain all the post-harvest quality parameters of fruits and vegetables during 
storage. In this review results of the recent research articles on the use of Aloe veragel and 
calcium chloride (CaCl2) salts were organized and discussed. This review will provide a 
reference for further research studies on the edible coating materials for keeping the postharvest quality of fruits and vegetables along with the extension in shelf life