Effect of Aloe Vera coating and storage temperature on quality of Burmese Grape (Baccaurea sapida) fruit during storage

Burmese grape (Baccaurea sapida) is a fruit with thick dark green peel, inside opaque and grained white flesh. When eaten, the first feeling after the smooth crust is the sweet and sour juicy taste attracting many people. The ripen fruit become sweetened, soft, water-filled. It's well-known as folk medicine for different therapeutic purposes. However it is highly perishable under ambient storage condition due to its high moisture content. Numerous Burmese grape fruits decay in the farmland in harvesting season. It's urgent to have suitable strategy to extend its shelf life in sales. We attempted to demonstrate the effect of Aloe Vera coating and storage temperature on the physicochemical and sensory characteristics of Burmese grape (Baccaurea sapida). Our results showed that Burmese grape (Baccaurea sapida) fruit coated by 3.0% Aloe Vera and kept under temperature 15 degrees C had acceptable overall acceptance for 7 days of storage. Aloe Vera and temperature had significantly affected to physicochemical and sensory attributes of Burmese grape (Baccaurea sapida) fruit.