Effect of Aloe Vera Gel Coating and Different Conventional Packaging Materials on Shelf Life Extension of Banana

doi:10.21203/rs.3.rs-4892454/v1

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Effect of Aloe Vera Gel Coating and Different Conventional Packaging Materials on Shelf Life Extension of Banana

https://doi.org/10.21203/rs.3.rs-4892454/v1

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Bananas, well known for their nutritional value, have a short shelf life and are sensitive to ethylene, hinders their long-distance marketability. To address this issue, various strategies have been explored to maintain quality and delay ripening. This study examines the impact of different packaging materials on bananas coated with aloe vera gel. Specifically, 1% perforated low-density polyethylene (LDPE) and paper bags were utilized as packaging materials. Over a 9-day storage period at 30 ± 2 ºC and 72 ± 5% relative humidity, the results indicated that bananas treated with aloe vera coating retained their physicochemical and sensory properties more effectively than uncoated bananas. Among the treatments, bananas coated with aloe vera and packaged in 1% perforated LDPE demonstrated the best preservation of key physicochemical characteristics, including titratable acidity (1.18%), total soluble solids (24.5%), and reduced weight loss (13%). The findings suggest that integrating aloe vera gel coating with appropriate packaging materials can be a promising approach to extending the shelf life of fresh, mature bananas.

Food Science & Technology

Shelf life

Edible coating

Aloe vera gel

Plastic Packaging

Paper Packaging

Bananas (Musa acuminata) are the most widely cultivated and consumed fruit in the tropical and subtropical regions of the world, serving as a significant staple food for millions of people.[1] They are notably high in calories and nutritional value, containing five times more vitamin A and iron, four times more protein, three times more phosphorus, and twice the carbohydrates compared to apples, along with other vitamins and minerals [2]. They benefit patients with peptic ulcers, infant diarrhea, celiac disease, colitis, and are also effective for gout, arthritis, kidney disorders, high blood pressure, and heart conditions [3]. They undergo a series of biochemical changes after harvesting that impact their storage quality, shelf life, and marketability. During ripening, they experience changes such as increased membrane permeability, reduced flesh firmness, starch depletion, higher sugar levels, color change, increased respiration, and loss of turgor, all of which affect consumer acceptance [4].

Bananas, being climacteric fruits, have a short storage life and are highly perishable, making them susceptible to diseases that cause extensive postharvest losses [4]. Skin color is a key ripening indicator and crucial for consumer acceptance, with bananas typically losing marketability within 1 to 3 days after turning yellow [5]. Extending shelf life, even modestly, can significantly reduce losses, especially in regions lacking refrigerated storage, where bananas face the highest postharvest loss (22%) among fruits[1][6]. Edible coatings are an effective method to extend shelf life by protecting nutrients, reducing dehydration, suppressing respiration, enhancing texture, retaining flavor, and reducing microbial growth. These coatings create a modified atmosphere around the fruit, reducing respiration and oxidation rates [7][8]

Traditional synthetic coatings, mainly polyethylene-based, have been used to preserve perishable foods, but their associated chemical residues, including imazalil, thiabendazole, and sodium ortho-phenylacetate, and the rise of resistant pathogens have raised health and environmental concerns [9]. Edible coatings from agricultural sources and food industry waste offer a safer alternative, modifying the atmosphere to reduce dehydration, slow respiration, improve texture, retain flavors, and inhibit microbial growth. These coatings, made from biodegradable polysaccharides, lipids, and proteins, are environmentally friendly and consumable with the product [10].

Aloe vera, a short-stemmed succulent of the Asphodelaceae (Liliaceae) family grown in dry regions worldwide, has shown efficacy in reducing respiration rates, preventing microbial spoilage, and maintaining firmness in fruits. It serves as an antifungal coating for fruits like avocados, bananas, blueberries, and strawberries [11], [12], [13], [14]. Aloe vera also contains essential oils that enhance fruit appearance and inhibit both Gram-positive and Gram-negative bacteria, making it an effective antifungal agent against postharvest diseases. As an edible coating, Aloe vera significantly extends fruit shelf life by preserving firmness, color, moisture, and preventing bacterial growth, offering a safe, eco-friendly alternative to synthetic preservatives [15], [16].

Effective packaging is crucial in fruit preservation. While traditional options such as the use of dried banana leaves have yet to be studied in depth, modified atmosphere packaging (MAP) shows promise by creating a low O₂ and high CO₂ environment, enhancing storability by affecting metabolism and decay-causing organisms [17]. Packaging materials, like polypropylene bags, influence PLW, TSS, firmness, and respiration rate, while also reducing ethylene production and slowing biochemical changes, desiccation, and pathological deterioration [18]. Therefore, this study focused on extending banana shelf life using Aloe vera coating combined with appropriate packaging. While cold storage can also enhance shelf life, it is often unavailable near production centers, especially in countries like Bangladesh, where power shortages are common. Aloe vera coating with suitable packaging was found to significantly prolong banana shelf life, suggesting the need for further study on its physiochemical changes.

2.1 Collection of Materials and Sample Preparation:

Freshly harvested mature bananas and Aleo vera were collected from the local markets of Rajshahi, Bangladesh. Sorting was carried out manually based on freedom-free diseases and mechanical injuries. The bananas were washed, drained, sterilized with 0.1% sodium hypochlorite, rinsed with distilled water, and air-dried on filter paper before use [15].

2.2 Preparation of Edible Coating of Aloe-Vera Gel

Aloe vera leaves were washed with a mild chlorine solution (25%) to prepare the aloe vera gel. The extracted gel matrix (colourless hydro-parenchyma) was homogenized using a blender and filtered to remove the fibres. The mixture was further pasteurized at 70 ℃ for 45 min, cooled, and stabilized with ascorbic acid (2.0 ± 0.1 g/L). Citric acid (4.5 ± 0.1 g/L) was added to maintain pH at 4.0, while 1% commercial gelling agent CMC was used to enhance viscosity and coating efficiency [15], [19].

2.3 Experimental Design and Treatments

Bananas were coated by dipping in aloe vera gel for 5 min and left to dry at room temperature (30 ± 2°C) [15]. The study also examined the impact of packaging materials—paper and perforated transparent polythene—on banana storage ability, following a completely randomized design (CRD) with four treatments, each involving four bananas.

(i) Without packaging and coating (control, T1)

(ii) Coated without packaging (T2)

(iii) Coated and packed with 1% perforated low-density polyethylene (LDPE) (T3)

(iv) Coated and packed with paper bag (T4).

2.4 Determination of Physical and Chemical Quality of the Fruits

2.4.1 Colour Change

Banana peel colour changes were evaluated visually and categorized into the followings: entirely green, greenish-yellow, light greenish-yellow, and yellow, based on Royal Horticultural Society colour chart [20]. Skin colour was also subjectively assessed on a scale from 1 to 5 as described by CSIRO (1971), where 1 = Entirely green, 2 = Greenish yellow, 3 = Yellow, 4 = Yellow with dark freckles, 5 = Entirely dark. Observations were made at 1, 3, 5, 7, and 9 days after storage (DAS).

2.4.2 Weight Loss

The fruits in each treatment (T1, T2, T3, T4) were weighed daily using a digital balance. Bananas were periodically removed, weighed, and returned to their original positions for subsequent measurements until the last day of storage. The weight loss percentage (WLP) was calculated by comparing the initial and final weights of the tested banana [4].

Weight loss (%)\(\:=\frac{\text{i}\text{n}\text{i}\text{t}\text{i}\text{a}\text{l}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}\:-\:\text{f}\text{i}\text{n}\text{a}\text{l}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}}{\text{i}\text{n}\text{i}\text{t}\text{i}\text{a}\text{l}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}}\) ×100

2.4.3 Total Soluble Solid (TSS)

Banana juice TSS (Total Soluble Solids) was monitored using a refractometer (Model: Digital Hand-held Mode S Pocket Refractometer – ICPAL - S). Drops of juice from each fruit in all treatments (T1, T2, T3, T4) were evaluated for %TSS (%Brix) over the 9-day of storage. The refractometer was calibrated with distilled water before each sample analysis for better accuracy [20].

2.4.4 Titratable Acidity (TA)

After homogenization and centrifugation at 2000 rpm to remove fibres, the upper supernatant of the juice was filtered. 2 ml of filtrated juice was diluted to 25 ml, then titrated with 0.1 N NaOH using 3–4 drops of 1% phenolphthalein as an indicator until the pink colour appeared, indicating the endpoint. Results were expressed as the percentage of citric acid per 100 g of fresh weight [4].

Titratable Acidity (%) = \(\:\frac{\:\text{e}\text{q}\text{u}\text{i}\text{v}\text{a}\text{l}\text{e}\text{n}\text{t}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}\:\text{o}\text{f}\:\text{a}\text{c}\text{i}\text{d}\:\text{t}\text{i}\text{t}\text{r}\text{e}\:\text{v}\text{a}\text{l}\text{u}\text{e}\:\times\:\:\text{v}\text{o}\text{l}\text{u}\text{m}\text{e}\:\text{m}\text{a}\text{d}\text{e}\:\text{u}\text{p}\:\times\:\:\text{n}\text{o}\text{r}\text{m}\text{a}\text{l}\text{i}\text{t}\text{y}\:\text{o}\text{f}\:\text{N}\text{a}\text{O}\text{H}}{\text{v}\text{o}\text{l}\text{u}\text{m}\text{e}\:\text{t}\text{a}\text{k}\text{e}\text{n}\:\text{f}\text{o}\text{r}\:\text{e}\text{s}\text{t}\text{i}\text{m}\text{a}\text{t}\text{i}\text{o}\text{n}\:\times\:\:\text{W}\text{T}\:\text{o}\text{f}\:\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}\:\times\:\:1000}\)×100

2.4.5 Shelf Life

The shelf life of any fruit is the number of days required to fully ripe, retaining its optimum marketing and eating qualities, from the day of harvesting [56]. However, in this experiment, banana shelf-life was calculated from the day of treatment application until they held edible quality [4].

2.4.6 Shrinkage

Shrinkage, resulting from moisture loss, is an important change in the physical state of the product during drying which affects the quality of the final material, producing large alterations in its volume. Shrinkage can be measured by water displacement and expressed as ratio between the initial volume and the volume at a certain time after the moisture loss processes. This almost entirely compensates the volume lost due to moisture removal, with changes in material volume equalling the volume of removed water. A measuring cylinder was used for this purpose. A certain volume of water was placed into the cylinder, a sample of a banana was added, and the water volume was gradually increased. Different Banana samples gave different volume increase, which enabled the calculation of individual shrinkage levels.

2.4.7 Disease Incidence and Severity

In this experiment, postharvest diseases or rotting of the stored bananas were assessed visually. The percentage of disease severity was roughly estimated by measuring the infected surface area relative to the total surface area of the fruit.

Disease incidence and severity was observed and recorded throughout the 9-day storage period and ranked as 0–4 where:

0 – is healthy fruits without any lesion.

1–1–25% fruits surface covered with lesion.

2–26–50% of fruits surface covered with lesion and soft rot.

3–51–75% of fruits surface covered with water-soaked lesions and necrosis around the lesions.

4–76–100% of the fruits surface covered with water-soaked lesion.

Disease incidence (%) = \(\:\frac{\text{N}\text{u}\text{m}\text{b}\text{e}\text{r}\:\text{o}\text{f}\:\text{t}\text{o}\text{m}\text{a}\text{t}\text{o}\:\text{i}\text{n}\text{f}\text{e}\text{c}\text{t}\text{e}\text{d}}{\text{N}\text{u}\text{m}\text{b}\text{e}\text{r}\:\text{o}\text{f}\:\text{t}\text{o}\text{t}\text{a}\text{l}\:\text{t}\text{o}\text{m}\text{a}\text{t}\text{o}}\:\)× 100

2.4.8 Statistical Analysis

The experiment followed a completely randomized design with four replications. Analyses were conducted in triplicate, and standard deviation (SD) was calculated. Analysis of variance (ANOVA) was employed to assess variation sources—storage time and treatments. To distinguish treatment means at a significance level of p < 0.05, least significant difference (LSD) values were utilized.

3.1 Colour Change

The peel colour of all the stored bananas transitioned from green to yellow to dark, with treatment influence evident (Table 1). The uncoated control fruits (T1) exhibited quicker colour changes and ripening than the fruits exposed to the other treatments. At 5 DAS, all fruits except T3 had turned yellow. At 9 DAS, T3 fruits retained edible quality, while T2 and T4 were either completely rotten or severely affected by disease, and T1 showed severe infections (Fig. 1).

Table 1

Effect of Postharvest treatment on Banana over 9-day storage period
Storage Period	3 DAS	5 DAS	7 DAS	9 DAS
Change of Peel Colour
T1	Yellow	Yellow with dark freckles	Entirely dark	Entirely dark
T2	Yellow	Yellow	Yellow with dark freckles	Entirely dark
T3	Green	Greenish yellow	Yellow	Yellow with dark freckles
T4	Greenish yellow	Yellow	Yellow with dark freckles	Yellow with dark freckles
Weight loss (%)
T1	3^a	11^a	20^a	27^a
T2	3^a	13^a	22^a	31^a
T3	2^a	5^a	9^b	13^b
T4	3^a	11^a	19^ab	26^ab
Total Soluble Solid (˚Brix)
T1	0.4^a	14.5^a	19.6^a	25^a
T2	0.4^a	14.1^a	18.4^a	22.2^b
T3	0.4^a	16.9^b	23.6^b	24.5^a
T4	0.4^a	15.1^b	23.5^b	24.2^a
Titratable Acidity (%)
T1	8^a	20^a	33^a	41^a
T2	11^a	20^a	31^a	38^a
T3	8^a	13^a	17^b	21^b
T4	8^a	19^a	28^bc	39^a
Volume shrinkage (%)
T1	6^a	16^a	22^a	27^a
T2	2^a	7^b	14^b	23^a
T3	0^a	2^b	8^b	17^a
T4	0^a	4^b	11^b	20^a
* Means with different letters in each column are significantly different (p < 0.05).

In bananas, changes in peel color during ripening and senescence result from chlorophyll degradation or the transformation of green pigments into other pigments. Coatings applied to fruits act as barriers that alter gas permeability, increasing internal CO₂ levels. The modified atmosphere created by the Aloe vera gel coating slowed ethylene production, delaying ripening, chlorophyll degradation, anthocyanin accumulation, and carotenoid synthesis, which ultimately delayed the color change in fruits [15], [21]. This mechanism slows down external and internal color changes by delaying chlorophyll degradation and carotenoid synthesis [22]. Similar color retention effects have been reported in coated carambola fruits [23]. Aloe vera helps preserve the bright red color of strawberries by protecting anthocyanins and delaying color degradation [24]. Treatments with Aloe vera gel and chitosan delay the loss of green color on fruit skins. Specifically, Aloe vera coatings on kiwifruits prevent browning and maintain green color by protecting chlorophyll from degradation [25]. The color was also better retained in papaya fruits treated with 100% Aloe vera gel [26]. Additionally, the Aloe vera coating provided an attractive, natural-looking sheen to table grapes [27] and papaya [26], which was associated with reduced changes in both skin color and dehydration.

3.2 Weight Loss

During storage, all treatments experienced increased weight loss, notably mitigated in fruits coated and packed with 1% perforated LDPE (T3). Control fruits (T1) displayed the highest weight loss, peaking at 31% at 9 DAS, while fruits coated with aloe vera gel and packed in 1% perforated LDPE (T3) exhibited the least weight loss, reaching 13%, attributed to the barrier effect of the polythene bag limiting gaseous exchange. Differences between T2 and T4 were insignificant at 9 DAS, with T4 (27%) showing slightly lower weight loss compared to T2 (26%) (Table 2).

Aloe vera gel coatings, along with LDPE, significantly reduced weight loss in bananas during ripening compared to uncoated fruit. The reduction in weight loss can be attributed to the Aloe vera gel coating, which acts as a barrier against oxygen, carbon dioxide, and moisture, thereby decreasing respiration, water loss, and oxidation reactions [28], [29]. Weight loss in fruits typically results from dehydration and surface water loss. Previous studies on citrus fruits, such as mangoes, have shown increased weight loss with prolonged ripening and storage periods [30]. The hygroscopic properties of Aloe vera gel form a barrier to water diffusion, reducing weight loss in coated fruits. Similar reductions in weight loss have been observed in Aloe vera-coated sweet cherries and table grapes [[31], [32]. Aloe vera coating also reduce weight loss in fruits like strawberries and kiwifruits by maintaining surface moisture and creating a protective layer that minimizes water loss [31], [32].

3.3 Total Soluble Solid (TSS)

Throughout the storage, TSS levels increased gradually in all fruits. Control samples (T1) without coating had significantly higher TSS levels, reaching 25%, compared to T2, T3, and T4 treatments recorded TSS values around 22.2, 24.5, and 24.2% respectively, at 9 DAS (Table 2). The increase in free sugar concentrations was delayed notably by the aloe vera coating, likely due to the semi-permeable film formed on the fruit surface, altering internal atmosphere conditions, and suppressing ethylene production, thus slowing ripening [4]. Aloe vera coating combined with 1% perforated LDPE demonstrated a stronger effect in slowing TSS increase during storage compared to other treatments (Fig. 2 (b)).

A delayed and a smaller increase in TSS has been reported in Aloe vera gel coated sweet cherry and table grapes [31], [32], and in starch-coated strawberry fruit [33]. Similarly, Mendy et al. [34] found that papayas coated with Aloe vera extracts retained total soluble solids (TSS) more effectively than uncoated fruits. Generally, the ripening of fruits like bananas is associated with an increase in TSS content. In this study, the low TSS levels could be attributed to the reduced metabolic activity of the fruits, likely due to the control of gas exchange resulting from the coating. Conversely, the high TSS values observed in uncoated fruits could be due to the hydrolysis of starch and other compounds into soluble sugars, acids, vitamin C, amino acids, and pectins [35].

3.4 Titratable Acidity (TA)

Bananas see a rise in acid levels during ripening, mainly from malic, citric, and oxalic acids. Malic and citric acids create tartness in unripe bananas, while oxalic acid contributes to their astringency [36]. As ripening progresses, these acids decrease, yielding a sweeter taste from the hydrolysed sugar produced from the starch degradation. Titratable acidity increases gradually during storage, with T3 bananas showing slower ripening compared to other treatments (Table 2) (Fig. 2 (c)).

The Aloe vera gel coating must have modified altered the internal atmosphere, thereby reducing ripening and maintaining TA [37]. In contrast, the decrease in TA in uncoated fruits is due to the conversion of acids into sugars and their subsequent use in metabolic processes. Doreyappa and Huddar observed a similar pattern in various mango varieties stored at temperatures ranging from 18 to 34°C [38]. They noted several physicochemical changes during ripening, with a significant decrease in acidity. The acidity of fruit is a crucial factor in determining its quality and acceptability, as very high or very low acidity levels are not ideal for good fruit quality.

3.5 Shelf Life

Shelf life is the basic quality of all fruits as well as being the most important parameter in the reduction of the biochemical reaction of fruit. The shelf life of bananas varied significantly across the four treatments. The longest shelf life (10 days) was seen in T3, while the control (T1) had the shortest (6 days). The ranking order for shelf-life efficacy was: T3 (10 days) > T4 (8 days) > T2 (7 days) > T1 (6 days). Bananas treated with aloe vera gel and different types of packaging extended their shelf life better than untreated fruits. The antimicrobial properties of the coating might have helped to prevent fungal infections, which are common in strawberries, thus preserving their freshness and quality during storage [24]. Aloe vera coatings on kiwifruits significantly extend shelf life by reducing weight loss and delaying ripening [25].

3.6 Shrinkage

Shrinkage normally increases over time due to moisture loss during storage. In this study, the water displacement method was used to measure shrinkage based on weight loss, with T3 exhibiting slower shrinkage development compared to other treatments (Table 2) (Fig. 2(e))

The Aloe vera coating significantly retained fruit firmness during ripening compared to uncoated fruit, likely due to reduced ethylene production, which delays the ripening process [39]. Generally, fruit softening involves structural and compositional changes in the cell wall carbohydrates, partly due to the action of fruit-softening enzymes [30]. This softening results from cell wall digestion by enzymes such as pectinesterase and polygalacturonase, a process accelerated by increased storage temperatures [40]. Similar outcomes have been reported in Aloe vera gel-coated sweet cherries and table grapes [31], [32].

3.7 Disease Incidence and Severity

During storage, disease incidence and severity indicated microbial infection of banana. Although uncoated fruits (T1) began to show signs of disease at 3 DAS, reaching 27% incidence at 9 DAS, aloe-vera coated fruits were able to suppress disease development, with lower levels maintained by T3 (Table 2). This suggests aloe vera's antimicrobial potential delayed fungal growth and ripening. Control fruits reached 100% disease incidence at 9 DAS, while coated fruits became overripe (Fig. 2(f)).

Aloe vera coatings decrease disease incidence by inhibiting the growth of spoilage organisms. Its antimicrobial properties help to maintain fruit integrity and extend storage life [32]. The gel's antimicrobial activity offers an extra layer of protection against common pathogens [24].

In conclusion, Aloe vera gel shows promise as a bio-preservative, extending the post-harvest storage life of banana up to 9 days compared to uncoated fruit. This experiment, using a completely randomized design with four replications, assessed various treatments' effects on banana quality during storage. The results showed that the aloe vera coating, especially when combined with 1% perforated LDPE, exhibited the most promising outcomes, reduced weight loss (13% compared to 31% in the control) and improved colour retention throughout the 9 DAS. Thus, the application of aloe vera coating with packaging materials can be a viable method to extend the shelf life of banana.

ACKNOWLEDGEMENTS

The authors thank Dr. Mohammad Nurur Rahman and Md. Sajjad Hossain from the Rajshahi University of Engineering & Technology, Department of Chemical Engineering, Bangladesh, for allowing access to the Chemical & Food Process Engineering Laboratory to perform the task.

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The authors declare no competing interests.

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Effect of Aloe Vera Gel Coating and Different Conventional Packaging Materials on Shelf Life Extension of Banana

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Abstract

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1 Introduction

2 MATERIALS AND METHODS

2.1 Collection of Materials and Sample Preparation:

2.2 Preparation of Edible Coating of Aloe-Vera Gel

2.3 Experimental Design and Treatments

2.4 Determination of Physical and Chemical Quality of the Fruits

2.4.1 Colour Change

2.4.2 Weight Loss

2.4.3 Total Soluble Solid (TSS)

2.4.4 Titratable Acidity (TA)

2.4.5 Shelf Life

2.4.6 Shrinkage

2.4.7 Disease Incidence and Severity

2.4.8 Statistical Analysis

3 RESULTS AND DISCUSSION

3.1 Colour Change

3.2 Weight Loss

3.3 Total Soluble Solid (TSS)

3.4 Titratable Acidity (TA)

3.5 Shelf Life

3.6 Shrinkage

3.7 Disease Incidence and Severity

4 CONCLUSIONS

Declarations

ACKNOWLEDGEMENTS

References

Additional Declarations

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