Effect of Aloe Vera Gel on Quality and Shelf Life of Mango (Mangifera indica L.) Fruits cv. Nam Dok Mai and Technology Dissemination


This study was designed to assess the suitable concentration of natural coating materials, namely, Aloe vera gel to control antracnose of mango (Mangifera indica L.) fruits cv. Nam Dok Mai taken from Bangkla, Chachoengsao Province. The experiment was to evaluate the benefits of this technology. It was found that coating with 20% Aloe vera gel gave the longest shelf life with good quality at 12 days at a storage temperature of 25 °C and 75±5 % relative humidity as well as slowing down the weight loss, firmness and changed in chemical compositioned such as titratable acidity (TA) and total soluble solids (TSS) significantly compared to control and other treatment (p ≤ 0.05). The use of the Aloe vera gel coatings did not alter the quality of the fruit when ripe. Technology dissemination to mango growers of Chachoengsao Co-orperatory Community was performed by using the training created by the researcher. The results of the pre-test and after training post-test showed that farmers increased their knowledge, skills, awareness and attitudes in the use of Aloe vera gel for prolonging shelf life of mango fruits.

Author Information
Apiradee Muangdech, RajabhatRajanagarindra, Thailand

Paper Information
Conference: ECSEE2017
Stream: Environmental Sustainability & Human Consumption: Human and Life Sciences

This paper is part of the ECSEE2017 Conference Proceedings (View)
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Posted by James Alexander Gordon