Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple


Citation

Yong, Y.Y. and Mohd Adzahan N., . and Abas F., . and Kim, D.O. and Kamarul Zaman A., . (2022) Alginate and Aloe vera gel-based edible coating for the storage stability enhancement of fresh-cut MD2 pineapple. Food Research (Malaysia), 6. pp. 380-389. ISSN 2550-2166

Abstract

Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical properties, microbiological changes, and quality changes of coated fresh-cut MD2 pineapples were analysed during low-temperature storage (5±1°C) under 85±10% of relative humidity for 16 days. Uncoated pineapples were used as the control and stored under the same storage conditions as the treated pineapples. The Aloe vera-coated pineapples showed a significantly (p < 0.05) lower amount of fluid loss, total plate count, as well as yeast and mould counts, as compared to the uncoated controls. The alginate- coated pineapples were brighter and more yellowish during storage compared to the control, therefore slightly extending the fruit shelf life. Overall, the Aloe vera gel-based edible coating was more effective at retaining the storage stability of fresh-cut MD2 pineapple, as it maintained its microbiological quality for up to 14 days and reduced fluid loss.


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Abstract

Fresh-cut fruits are susceptible to deterioration due to tissue wounding during the preparation process which caused a shorter shelf-life of fresh-cut fruits. This study aimed to compare the storage stability of fresh-cut MD2 pineapples coated with alginate versus fresh-cut MD2 pineapples with Aloe vera gel-based coating. The physicochemical properties, microbiological changes, and quality changes of coated fresh-cut MD2 pineapples were analysed during low-temperature storage (5±1°C) under 85±10% of relative humidity for 16 days. Uncoated pineapples were used as the control and stored under the same storage conditions as the treated pineapples. The Aloe vera-coated pineapples showed a significantly (p < 0.05) lower amount of fluid loss, total plate count, as well as yeast and mould counts, as compared to the uncoated controls. The alginate- coated pineapples were brighter and more yellowish during storage compared to the control, therefore slightly extending the fruit shelf life. Overall, the Aloe vera gel-based edible coating was more effective at retaining the storage stability of fresh-cut MD2 pineapple, as it maintained its microbiological quality for up to 14 days and reduced fluid loss.

Additional Metadata

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Item Type: Article
AGROVOC Term: pineapples
AGROVOC Term: storage
AGROVOC Term: coating
AGROVOC Term: alginates
AGROVOC Term: Aloe vera
AGROVOC Term: extended shelf life
AGROVOC Term: quality
Geographical Term: Malaysia
Depositing User: Mr. Khoirul Asrimi Md Nor
Date Deposited: 19 Feb 2026 06:08
Last Modified: 19 Feb 2026 06:08
URI: http://webagris.upm.edu.my/id/eprint/3423

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