Effects of Aloe vera gel coatings on the postharvest quality of honeydew melons (Cucumis melo L.) stored under atmospheric condition

Abstract

  Honeydew melon (Cucumis melo L.) is a highly nutritious fruit, but its climacteric respiration property leads to rapid quality degradation, a short shelf-life, and low marketability. The objective of this study was to evaluate the effects of Aloe vera gel coating on postharvest quality of honeydew melon cv. Ngan Huy under atmospheric conditions. The fresh fruits were completely immersed into Aloe vera gel solutions at different concentrations of 30%, 40%, 50%, 60%, and 70% at room temperature for 5 minutes. Tween 80 0.05%, CMC 1%, and glycerol 2% were added in the coating solutions. Thirty-six fruits were used in each treatment. The weight loss, firmness, respiration, and ethylene production rates, total soluble solids (TSS) and vitamin C content, and the rate of fruit spoilage were measured during storage to determine the efficacy of the Aloe vera gel in maintaining the postharvest quality of the honeydew melon fruits and protecting them from deterioration. Uncoated fruits exhibited significantly greater changes (P<0.05) in weight loss, firmness, respiration, ethylene production rates, TSS, and vitamin C content compared to coated fruits. Fruits coated with 60% or 70% Aloe vera gel exhibited the smallest changes (P<0.05) in all the tested parameters. Based on the changes of the overall quality characteristics, application of an edible coating with 60% or 70% of Aloe vera gel were considered to be the most suitable practice to maintain the quality of honeydew melon.