Enhancing the Shelf Life of Capsicum Using Aloe Vera Gel and Different Packaging Methods

Gurleen Kaur, Navdeep Gandhi

Abstract: The effect of different edible coatings and packaging material on various characteristics of capsicum was determined during post harvest storage at room temperature. Different coatings used were cornstarch, Aloevera gel, mustard oil and control. After coating, the samples were stored at room temperature under polythene and newspaper wrapping. Various parameters viz. moisture content, weight loss, titrable acidity, color and aroma were analyzed till spoilage. Results revealed that the quality of capsicum was improved by different coatings. Aloevera gel coating performed better than other coatings. It provided good impact on delaying weight loss, maintaining titrable acidity and retention of good color under polythene wrapping ultimately leading to increased shelf life. Therefore, the present study results suggested that shelf life of capsicum can be increased by using aloevera gel coating with polythene wrapping.

Keywords: Aroma, Capsicum, Coatings, Color, Wrappings, Weight loss

How to Cite?: Gurleen Kaur, Navdeep Gandhi, "Enhancing the Shelf Life of Capsicum Using Aloe Vera Gel and Different Packaging Methods", Volume 14 Issue 2, February 2025, International Journal of Science and Research (IJSR), Pages: 870-872, https://www.ijsr.net/getabstract.php?paperid=MR25214203435, DOI: https://dx.doi.org/10.21275/MR25214203435