Keywords
Aloe vera
yellow corn starch
edible coating
postharvest quality
How to Cite
Abstract
The objective of this study was to evaluate an edible coating formulated with Aloe vera mucilage and yellow corn starch to preserve the quality and extend the shelf life of blueberries during refrigerated storage. A completely randomized design with a 3 × 3 factorial arrangement was used, combining 15, 20, and 25% Aloe vera mucilage with 2, 3, and 4% starch, along with an uncoated control. The fruits were stored at 4 ± 1 °C for 30 days and evaluated every five days for physicochemical and sensory properties and bioactive compounds. Treatment T7 (25% mucilage and 2% starch) showed the best overall experimental performance, with smaller physicochemical changes and better preservation of sensory attributes, vitamin C, total phenolic content, and antioxidant capacity. In addition, T7 maintained an overall acceptability score above six throughout the 30-day storage period, whereas the control had an estimated shelf life of 12.73 days. Overall, the edible coating contributed to preserving blueberry quality and extending shelf life during refrigerated storage.
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