Fresh strawberry (Fragaria sp. ‘Holibrite’) sharply decrease their quality and also have a short shelf-life in a tropical environment conditions. The coating method using Aloe vera was applied to strawberry fruit to preserve their quality and increase their shelf life. Aloe vera is used as a biopolymer coating to cover strawberry fruit skin with standard formulation as gel coating. Different maturity levels of strawberry fruits were used and the quality parameters of fresh strawberry assayed were weight loss percentage, skin texture, water content, titratable acidity, vitamin C and total soluble solid content. Storage temperatures were set at 4°C with RH 62% and 10°C with RH 68% and then compared with the sample at room temperature as control for tropical environment. All quality parameters of strawberry fruit coated using Aloe vera could be kept stable at controlled temperature storage. Moreover, the shelf life of strawberry fruit under controlled storage temperatures was longer than those at tropical environment conditions. Aloe vera coating can preserve quality conditions and increase shelf life of strawberry fruit in a tropical controlled storage temperature and at room temperature.

1.
Acta Hortic. 1194. ISHS 2018. DOI 10.17660/ActaHortic.2018.1194.95
Proc. VIII International Postharvest Symposium:
Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues
Eds.: F. Artés-Hernández et al.
665
Quality and shelf-life improvement of fresh strawberry
(Fragaria sp. ‘Holibrite’) using Aloe vera coating during
storage in a tropical environment
M.A.F. Falaha, P. Yuliastuti, Jumeri and N. Khuriyati
Faculty of Agricultural Technology, GadjahMada University, Yogyakarta, Indonesia.
Abstract
Fresh strawberry (Fragaria sp. ‘Holibrite’) sharply decrease their quality and
also have a short shelf-life in a tropical environment conditions. The coating method
using Aloe vera was applied to strawberry fruit to preserve their quality and increase
their shelf life. Aloe vera is used as a biopolymer coating to cover strawberry fruit skin
with standard formulation as gel coating. Different maturity levels of strawberry
fruits were used and the quality parameters of fresh strawberry assayed were weight
loss percentage, skin texture, water content, titratable acidity, vitamin C and total
soluble solid content. Storage temperatures were set at 4°C with RH 62% and 10°C
with RH 68% and then compared with the sample at room temperature as control for
tropical environment. All quality parameters of strawberry fruit coated using Aloe
vera could be kept stable at controlled temperature storage. Moreover, the shelf life of
strawberry fruit under controlled storage temperatures was longer than those at
tropical environment conditions. Aloe vera coating can preserve quality conditions
and increase shelf life of strawberry fruit in a tropical controlled storage temperature
and at room temperature.
Keywords: Aloe vera coating, quality, strawberry, shelf-life, tropical environment
INTRODUCTION
Strawberry (Fragaria sp.) are a unique and popular fruit with highly desirable taste
and flavour, visual appeal, excellent dietary sources of ascorbic acid, potassium, fibre, simple
sugar as sources of energy and highly perishable products that lose sensory quality shortly
after harvest, being susceptible to mechanical injury,water loss, decay and physiological
deterioration which limits their shelf life to a few days at ambient temperature (Azodanlou,
et al., 2003; Giampieri et al., 2012). Production of strawberry in Indonesia as a tropical
country was increased 24% in 2011-2013 and they were cultivated in valley and mountain
areas such as in Central Java (Purbalingga, Magelang and Semarang), in East Java (Malang,
Bondowoso and Batu), in West Java (Ciwidey and Garut) and also Brastagi, North Sumatera
(Anon., 2012; Hanif et al., 2011). Local strawberry in Indonesia from Ciwidey, Garut, West
Java, were strongly recommended to store in lower temperature conditions, around 10°C, to
maintain their quality (Falah et al., 2016). However, in a tropical environment, postharvest
losses of horticultural products such as strawberry fruit is one of the main problems. This
loss of quality and quantity of the horticultural product through their rapid deterioration
occurs during handling, transportation and also storage. To overcome these problems
several treatments were applied by the producer and fresh industrial user during their
chain. Cooling treatment is one of the main treatments to preserve and maintain the quality
and quality of the fruit, furthermore, edible coating is one of the alternative treatments that
is applied nowadays.
Application of edible coatings has been shown to be promising as a tool to improve the
quality and extend storage as well as shelf life of various fruit such as papaya (Marpudi et al.,
2011), table grapes (Valverde et al., 2005), tomato (Athmaselvi et al., 2013), sweet cherry
(Martı́nez-Romero et al., 2006) and strawberries (Vahdat et al., 2010; Zafari et al., 2015;
a
E-mail: affan_tip@ugm.ac.id

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Sogvar et al., 2016). Edible coatings have demonstrated the capability of improving food
quality and prolonging shelf life of fresh produce through regulating the transfer of
moisture, oxygen, carbon dioxide, aroma, and taste compounds in a food system (Castillo et
al., 2010), and they can act as moisture and gas semi-permeable barriers, resulting in control
of microbial growth, preservation of color and texture (Bourtoom, 2008). One of the novel
edible coatings to maintain the quantity and quality of horticultural products is Aloe vera
(Serrano et al., 2006; Valverde et al., 2005). Aloe vera has antifungal activity against several
pathogenic fungi including Botrytis cinerea (De Rodrıguez et al., 2005). Aloe vera coatings
modify the internal gas atmosphere, reduce moisture loss, softening, respiration rates, delay
oxidative browning and reduce microorganism proliferation in fruit such as papaya, sweet
cherries, table grapes, and also strawberries (Marpudi et al., 2011; Martı́nez-Romero et al.,
2006; Valverde et al., 2005; Vahdat et al., 2010; Zafari et al., 2015; Sogvar et al., 2016).
In this study, we investigated the effects of edible coating using Aloe vera treated in
various temperature conditions to several quality parameters of fresh strawberry (weight
loss percentage, skin texture, water content, titratable acidity, vitamin C and total soluble
solid content) that were produced using soil cultivation in a tropical environment.
MATERIALS AND METHODS
Plant materials
Strawberry (Fragaria sp. ‘Holibrite’) fruit were produced by conventional method
using soil cultivation, located in Ketep Pass Banyuroto Village, Sawangan District, Magelang,
Central Java, Indonesia. This farm is located between longitude 110°01’51” and 110°26’58”E
and latitude between 7°19’13” and 7°42’16”S in the highland with 1200 m a.s.l., with
climatic conditions in average air temperature 18-25°C and average relative humidity of 80-
90%. Strawberry fruit maturation had three different types, first type was full maturation
with more than 80% red color of the skin strawberry with age of the fruit around 30 days
after flowering (F), second type was 66% red color of the skin strawberry with age of the
fruit around 25 days after flowering (F1) and third type was 33% red color of the skin of
strawberry with age of the fruit around 20 days after flowering (F2).
Edible coating formulation and environmental conditions
Edible coating of Aloe vera had three different formulations, all formula used 0.5%
carboxymethyl cellulose (CMC) and 2.5% of corn syrup that was added to each formula. The
first formula had a composition of 25% Aloe vera, 25% ethanol, and 47% water (AV1), the
second formula had a composition of 32.5% Aloe vera, 32.5% ethanol, and 32% water (AV2)
and the third formula had a composition of 40% Aloe vera, 40% ethanol, and 17% water
(AV3). During formulation of the edible coating solution, the solution was mixed and stirred
with hot water at 80±2°C for 30 min, then fruit were dipped in solution of edible coating
formula with immersion time of 3 min, drained by using perforated plastic containers, and
air-dried over nylon screen for 90 min. Edible coating of strawberry fruit was then wrapped
in three types of packaging, first unperforated packaging (UP), perforated packaging (P) and
unperforated packaging with cardboard mat (UPC), same as the condition of strawberry in
the market. Furthermore, these strawberry fruit with Aloe vera edible coating were stored in
different conditions of temperature, ambient temperature (27°C), distribution centre
temperature (10°C) and supermarket temperature (4°C). Strawberry fruits with edible
coating were compared with those without coating at the same temperature conditions that
were mentioned before. We measured physical and nutritional characteristics of these
strawberries for several days until conditions of the strawberry fruit were not acceptable
anymore to be consumed.
Physical and nutritional quality evaluation of strawberry
Quality evaluation of fresh strawberry fruit was done based on their physical and
nutritional characteristics. For physical evaluation, weight loss percentage was measured
using a balance (T and D, Co. Ltd., Osaka, Japan) where the formula is [(FW1–FW2)/FW2)

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×100%], FW1 is fresh weight at the first day measurement and FW2 is fresh weight at the
second day of measurement. Texture of strawberry fruit skin as fruit firmness was
determined using a texture analyzer (UTM, Model ZwickTipe DO FB0 5TS, Germany). Fresh
weight measurements showed the average data from 1 packaged sample containing 18
strawberry fruit for samples and 5 samples of strawberry fruit with triplicates were used for
texture measurement. The strawberry fruit were then evaluated until the strawberry fruits
were not acceptable anymore to be eaten.
For nutritional evaluation, water content was evaluated using a thermogravimetri
method (Sato et al., 2006), soluble solid content (% Brix) was measured using a
refractometer (PAL-1, Atago Co. Ltd., Japan), acidity of fruits was measured using the value
of titratable acidity method and ascorbic acid or vitamin C was determined using the
indophenols titration method. All nutritional measurements used a standard method (AOAC,
1990), and they were evaluated for 5 days and the average data from 5 samples for each
measurement were used with triplicates. Data obtained from the experiment results were
tabulated and calculated using Microsoft Excel 2007 (Microsoft Corporation). Further
statistical analysis utilized SPSS version 13.0 (SPSS Incorporation) to obtain optimum
treatments and significance of the obtained results through analysis of variance (ANOVA)
and LSD interpretations.
RESULTS AND DISCUSSION
Harvested fresh strawberry fruit as a sample were transported around 1 h to the
Faculty of Agricultural Technology Gadjahmada University Yogyakarta, Indonesia. The
samples of strawberry fruit were then coated using Aloe vera with several treatments and
different conditions of temperature during their storage. Physical and nutritional quality
parameters of strawberry fruit coated with Aloe vera were evaluated based on the
treatments and conditions mentioned above, and they were compared with control
strawberry without coating.
Physical characteristics of strawberry fruit quality
Figure 1 shows physical characteristics of weight loss percentage from strawberry
fruit during storage under different temperature conditions and different Aloe vera coating
treatments and compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. At lowest temperature conditions (4°C), coating with
Aloe vera had different patterns, where weight loss percentage of AV3 was higher than AVI,
however, both of them showed losses in fresh weight faster than the control temperature.
However, control without Aloe vera coating at the lowest temperature had the shortest shelf
life. We supposed that the lowest temperature at 4°C can affect physiology and respiration of
the strawberry fruit and coating with Aloe vera can maintain their quality from the
unfavorable effect of the surroundings’ temperature, although chilling injury did occur. At
the lowest temperature of the coating with Aloe vera, strawberry fruit can maintain their
shelf life and are still acceptable to be eaten 10 days after storage. At the middle temperature
conditions (10°C), fresh strawberry coated with Aloe vera (AV3) had the longest shelf life
conditions (14 days). We suggest that at the middle temperature conditions Aloe vera
coating can maintain their weight loss better without chilling injury. At this temperature,
control of fresh strawberry without coating had a shorter shelf life compared to those with
coating. Furthermore, Figure 1 also shows coating with Aloe vera in the tropical temperature
conditions can reduce weight loss percentage and extend shelf life conditions.
Figure 1 shows physical characteristics on change of texture of strawberry fruit skin
during storage under different temperature conditions and different Aloe vera coating
treatments and compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. The texture of the skin of fresh strawberry was
relatively more firm in the lowest temperature compared with the middle temperature or
tropical temperature. Coating with Aloe vera also slowly softened of the skin of fresh
strawberry and increased shelf life of strawberry fruit compared to without coating at
tropical room temperature. Firmness decreased relatively little at middle and lowest

4. 668
temperature in strawberries uncoated and coated with Aloe vera. These conditions were also
similar to those reported by Sogvar et al. (2016). Longest shelf life and stable texture of the
skin of the strawberry occurred in the Aloe vera coating of AV3 treatments at the middle
temperature (10°C). Decreasing skin texture or firmness and Aloe vera coating making the
change of texture of the skin slower can be associated with the barrier of Aloe vera coating
and the O2 uptake mechanism (Bhaskara Reddy et al., 2000). Aloe vera coating of fresh
strawberry can maintain the physical quality of fresh strawberry at different conditions of
temperature, specifically in tropical environment conditions without control, they can
protect weight loss percentage, texture of the skin and then can maintain quality and
increase shelf life.
0%
20%
40%
60%
80%
100%
1 2 3 4 5 6 7 8 9 10
Weight loss
percentage(%)
AV1
AV2
AV3
K4
0
2
4
6
8
1 2 3 4 5 6 7 8 9 1011121314Textureofskin(N)
AV1
AV2
AV3
K4
0%
20%
40%
60%
80%
100%
1 2 3 4 5 6 7 8 9 10
Weight loss
percentage(%)
AV1
AV2
AV3
K10
0
2
4
6
8
1 2 3 4 5 6 7 8 9 1011121314
textureofskin(N)
AV1
AV2
AV3
K10
0%
20%
40%
60%
80%
100%
1 2 3 4 5
Weightloss
percentage(%)
Days of storage
AV1
AV2
AV3
K27
0
2
4
6
8
1 2 3 4 5 6 7
Textureoftheskin(N)
Days of storage
AV1
AV2
AV3
K27
Figure 1. Physical characteristics (weight loss percentage and texture of the skin) of
strawberry fruit during storage under different storage temperature conditions
(4, 10 and 27°C) and different Aloe vera coating treatments (AV1, AV2 and AV3). K
indicates control at specific temperature conditions without Aloe vera coating
treatments. The data are an average from 18 sample measuements of weight loss
and 5 sample measurements of skin texture.
Nutritional characteristics of strawberry fruit quality
Figure 2 shows nutritional characteristics of water content from strawberry fruit
during storage under different temperature conditions and different Aloe vera coating
treatments then compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. Water content of strawberry fruit coated with Aloe
vera was not significantly different with strawberry fruit without coating at the lowest and
middle temperature conditions. However, water content of strawberry fruit in tropical
conditions without Aloe vera coating showed a small decrease although not significantly

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different.
Figure 2 also shows nutritional characteristics of acidity from strawberry fruit during
storage under different temperature conditions and different Aloe vera coating treatments.
The acidity content of strawberry fruit was significantly different under different
temperature conditions, where at higher temperature, their acidity content was lower
compared with strawberries coated with Aloe vera. At middle and lowest temperature (10
and 4°C), acidity content of strawberry fruit without coating was relatively similar with
those coated with Aloe vera. Coating with Aloe vera in combination with lower controlled
temperature (10 and 4°C) can maintain strawberries’ acidity, and will extend shelf life of
fresh strwberry fruit. The slow decline of acidity content with Aloe vera coating under low
temperature might be supposed through metabolic changes in fruit resulting from organic
acids used in the respiratory process (Echeverria and Valich, 1989) and the Aloe vera coating
effect on acidity content of strawberry fruit could produce modification of internal
atmosphere (Martı́nez-Romero et al., 2006) during their storage in combination with lower
temperature storage.
20%
40%
60%
80%
100%
1 3 5 7 9 11 13
Watercontent(%)
AV1
AV2
AV3
K4
0
2
4
6
8
10
12
1 3 5 7 9 11 13
Titratableacidity
(mg/100g)
AV1
AV2
AV3
K4
20%
40%
60%
80%
100%
1 3 5 7 9 11 13
Watercontent(%)
AV1
AV2
AV3
K10
0
2
4
6
8
10
12
1 3 5 7 9 11 13
Titratableacidity
(mg/100g)
AV1
AV2
AV3
K10
20%
40%
60%
80%
100%
1 2 3 4 5 6 7
Watercontent(%)
Days of storage
AV1
AV2
AV3
K27 0
2
4
6
8
10
12
1 2 3 4 5 6 7
Titratableacidity
(mg/100g)
Days of storage
AV1
AV2
AV3
K27
Figure 2. Nutritional (water content and acidity) characteristics of strawberry fruit during
storage under different storage temperature conditions (4, 10 and 27°C) and
different Aloe vera coating treatments (AV1, AV2 and AV3). K indicates control at
specific temperature conditions without Aloe vera coating treatments. The data
are an average from 5 sample measurements.

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Figure 3 shows nutritional characteristics of vitamin C content from strawberry fruit
during storage under different temperature conditions and different Aloe vera coating
treatments. Aloe vera coating can maintain higher vitamin C content of strawberry fruit at
different temperature conditions compared with those without Aloe vera coating. Coating
strawberry fruit with Aloe vera at middle and lower temperatures will maintain higher
vitamin C content until 13 days (AV1), and at tropical temperature until 7 days (AV3). This
indicates that Aloe vera coating treatment of strawberry fruit will have an effect on
maintaining stability of vitamin C during storage although in tropical temperature
conditions.
Figure 3. Nutritional (vitamin C content and total soluble solid) characteristics of
strawberry fruit during storage under different storage temperature conditions
(4, 10 and 27°C) and different Aloe vera coating treatments (AV1, AV2 and AV3). K
indicates control at specific temperature conditions without Aloe vera coating
treatments. The data are an average from 5 sample measurements.
Figure 3 shows nutritional characteristics of total soluble solid content from
strawberry fruit during storage under different temperature conditions and different Aloe
vera coating treatments. Aloe vera coating can maintain higher total soluble solid content of
strawberry fruit at different temperature conditions compared with those without Aloe vera
coating. This indicates that Aloe vera coating treatment of strawberry fruit will have an effect
on maintaining stability of soluble solid content through delayed maturation process during

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ripening because it covers their skin with an Aloe vera coating. This condition also occurred
in strawberry cultivar ‘Kamarosa’ (Zafari et al., 2015).
Based on the data mentioned above, it can be summarized that Aloe vera coating can
maintain quality parameters of physical (weight loss and skin texture) and nutritional
(titratable acidity, vitamin C and total soluble solid content) better than those without Aloe
vera coating. The combination of Aloe vera coating with lower temperature on strawberry
fruit can extend their shelf life. Furthermore, the best combination between the treatments
of Aloe vera coating and temperature conditions are 40% Aloe vera, 40% ethanol, 0.5% CMC,
2.5% of corn syrup and 17% water (AV3) at middle controlled temperature (10°C and RH
68%) with 66% maturity level of fruit strawberry.
CONCLUSIONS
The Aloe vera coating can be used to maintain the quality and extend shelf-life of
strawberry fruit in tropical temperature conditions. Furthermore, 40% Aloe vera, 40%
ethanol, 0.5% CMC, 2.5% of corn syrup and 17% water (AV3) at middle controlled
temperature (10°C and RH 68%) with 66% maturity level of strawberry fruit are the best
conditions of combination between Aloe vera coating treatments and different temperature
conditions.
ACKNOWLEDGEMENTS
The authors want to thank all their colleagues and students for their assistance in the
research for this paper. The first author also thanks the Research Directorate of GadjahMada
University and Ministry of Research and Technology and Higher Education, Republic
Indonesia for their grant: 78/LPPM/2015 and No 025/ SP2H/PL/Dit.Litabmas/II/2015.
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