Quality and shelf life of fresh-cut pineapple (Ananas comosus) coated with aloe vera and honey in the refrigerated condition

This research work aimed to investigate the effects of different concentrations of Aloe vera gel (50%, 75%, and 100%) and honey (25%, 50%, and 100%) on the physicochemical changes in fresh-cut pineapple stored at 4 C-?. The pineapple pieces were prepared by washing and cutting them into 2 cm sections, followed by coating them with the Aloe vera and honey solutions for 2 min. Subsequently, the samples were stored at 4 C-? for duration of 12 days. During the storage period, various parameters such as juice leakage, firmness, pH, total soluble solids, vitamin C content, colour, and microbial load were monitored. Additionally, sensory testing was conducted to evaluate the acceptability of the treated samples. The findings revealed significant differences in weight loss, vitamin C content, colour, flavor, and textural properties between the treated samples and the control group throughout the entire 12-day storage period. Among the different treatments, the application of 100% Aloe vera gel exhibited the highest effectiveness in preventing physicochemical changes and extending the shelf life of fresh-cut pineapple where as honey shows the opposite. Notably, the sample coated with 100% Aloe vera showed the highest vitamin C content (27.35 mg/100 g) at the end of the storage period where as 100% honey shows the second position. Based on the results, this study concludes that Aloe vera gel can be utilized as an efficient coating material to mitigate physicochemical and microbial changes in fresh-cut pineapple during refrigerated storage. The findings highlight the potential of Aloe vera gel is more effective then honey in every ways in preserving the quality and extending the shelf life of fresh-cut fruits, providing opportunities for practical applications in the food industry.