Extension of Mango Shelf life by Aloe vera Coating and Gene Expression

Authors

  • Paroma Arefin Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories
  • Ruhul Amin Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh
  • Md Zafar As Sadiq Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh
  • Subarna Sandhani Dey Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh
  • Farhana Boby Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh
  • Md Murshed Hasan Sarkar Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh
  • Md Shehan Habib 3Bangladesh Council of Scientific and Industrial Research (BCSIR)
  • AKM Shamsul Alam Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh
  • Md Shimul Parvaz Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,
  • Md Ibrahim Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

DOI:

https://doi.org/10.3329/bjnut.v32i1.69902

Keywords:

Mango, Aloe vera gel, coating, shelf life, Caffeoyl- CoA 3-O methyltransferase

Abstract

The aloe vera based natural coatings can improve the quality and lengthen the shelf life of fruits and vegetables. In this study, the effect of mixtures of Aloe vera gel, pectin and olive oil on the improvement of quality and shelf life extension of six different cultivars of mango (Gopalbhog, Ranipochand, Khirsapat, Langra, Fazli and Aswina) have investigated. The coating of fruits (coating treated fruit) was found significantly delay the ripening process and softening of the fruit. The shelf life of coated fruits increased to 4 to 6 days compared to that of uncoated fruits. Average weight loss was 5-7% less in coated fruits compared to uncoated ones. The coated fruits showed less gene expression than uncoated one. All the above information of different mango cultivars showed variation in quality parameters.

Bangladesh J. Nutr. Vol. 32, December 2019, P: 45-55

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Published

2019-12-30

How to Cite

Arefin, P., Amin, R., Sadiq, M. Z. A. ., Dey, S. S. ., Boby, F. ., Sarkar, M. M. H. ., Habib, M. S. ., Alam, A. S. ., Parvaz, M. S. ., & Md Ibrahim. (2019). Extension of Mango Shelf life by Aloe vera Coating and Gene Expression. Bangladesh Journal of Nutrition, 32(1), 45–55. https://doi.org/10.3329/bjnut.v32i1.69902

Issue

Vol. 32 No. 1 (2019)

Section

Articles