Preservation of cape gooseberry (PHYSALIS PERUVIANA L) by applying an edible coating based on aloe Barbadensis Miller gel

Abstract

The cape gooseberry is one of the most promising fruits nationally and regionally due to its functional properties, which allow its preservation to compete in international markets. Edible coatings offer an alternative, using substances with physiologically active components, giving them added value. The objective of this study was to apply an edible coating based on aloe vera gel to the cape gooseberry, in order to increase the shelf life, nutritional value and functional value of the fruit, for this physicochemical measurements were made before and after storage, a series of pre-tests were carried out to identify the coating matrices, the coating was applied by immersion for a time of 30 seconds, they were packaged in thermoformed boxes and subjected to storage for 15 days at the ambient conditions of humidity and temperature of the laboratory, monitoring on days 0, 8 and 15. The results reflected differences in the treatments carried out with respect to the initial characteristics of the cape gooseberry, however when comparing the results between them, greater effectiveness is observed by applying a coating with 50% w / w of aloe vera with the rest of the additives necessary for the matrix, providing physiologically active components from aloe vera and preserving the sensory characteristics for 10 days at ambient conditions (18.5ºC, 68%).