Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloevera Gel-Based Coating

Coatingisanewtrendforextendingshelf-lifeandreducing postharvestdamagetofruits currently. Aloevera gel-based(AVG)coatingismadebyaddingcitricacid,ascorbicacid andpotassiumsorbate.Theadditiveincreasesthestability ofAVGcoating.Thisresearch aimstodeterminetheeffectofadditivesonthesurfacetension,viscosity,transparency andmorphologystructureofAVGcoating.Theobservationusedacompletelyrandom designonefactorwiththreereplicates.FormulationofAVG coatingusesadditives involvingcitricacid,ascorbicacid,potassiumsorbateand themixtureofadditives, concentrationsof0.15%.Observationsaremadeperiodicallyondays0,5,10and15. Thetypeandconcentrationofadditivesaffectthesurfacetension,viscosity,transparency andmorphologystructureofAVGcoating.ThebestformulationofAVGcoatingfor15 daysofstorageisamixtureofadditives(citricacid,ascorbicacidandpotassiumsorbate) withaconcentrationof0.15%appliedonthesurfaceofthefruits.Thebestnumericvalue ofAVGcoatingsurfacetensionis0.122N/m,acidity4.22,viscosity96.03mPa.s,colorL? 19.51andpointoftransparency84.40.Thecombinationofthe threeadditivesproduced a clear,transparentwhitecoatingappearanceandthepotentialtoextendtheshelf-life offruit.