Effects of Cold Shock Treatments Combined with Aloe vera Gel Coating on Postharvest Quality of Lime
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Abstract
This research aimed to investigate the use of cold shock treatment (CST) combine with 0 50 and 100% of aloe vera gel coating which effect on postharvest quality of lime compares with non–cold shock treatment (NCST). All samples were packed in foam trays covered with polyvinyl chloride (PVC) film and storage at 12.5 degree Celsius, 78 percent relative humidity. A factorial in completely randomized design for this experiment. The result shown that both concentrations of coated lime with aloe vera gel had less fresh weight loss than uncoated lime during the storage life at 12-24 days with the highest mean 2.36% 2.34% and 3.13% respectively, and were able to decrease the yellowing of the skin. The hue angle of coated lime was significantly higher than that of uncoated lime (p≤0.05). On the last day of the experiment, with values of 111.97, 111.98 and 107.66, respectively. The change in chlorophyll and carotenoids content, total soluble solids, titratable acidity and firmness was no significant difference (p>0.05). However, the lime coating with both concentrations of Aloe vera gel was able to extend the storage in the range of 21.5-22.0 days which is about 1 week longer than the uncoated produce. In case to the cold shock treatment, it was found that there was no significant effect on the delay in quality change and shelf life of lime (p>0.05).
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