Aloe vera Coating Efficiency on Shelf Life of Eggplants at Differential Storage Temperatures

The core objective of instant study was to check the effectiveness of Aloe vera edible coating on postharvest life and physicochemical characteristics of eggplants under different storage temperatures. For this purpose, different formulations of Aloe vera based coating （non-poisonous） was applied at concentration of 0, 0.1%, 0.5%, and 1.0%, respectively on eggplants. The coated eggplants were stored at two different temperatures [10℃ and （30±2）℃] and examined for weight loss, firmness, stem color, shriveling, total soluble solids, pH, acidity, vitamin C, sugar （total sugar, reducing sugar and non-reducing sugar） and N, P, K, Ca and Na for two weeks. The obtained results showed that weight loss, shriveling, total soluble solids, pH, sugar （total sugar and non-reducing sugar） increased and firmness, stem color, acidity, reducing sugar, vitamin C minimized during the storage period. The 0.5% Aloe coating at 10℃ showed significant effect and delayed the changes in above parameters. Aloe vera coating remained almost ineffective in altering nutrient homeostasis （N, P, K, Ca and Na） of eggplants. The optimistic results gained in the current study could additionally investigate in larger market experiments and also could extensive to other tropical/subtropical fruits and vegetables.