EFFECT OF ALOE VERA AND TURMERIC ESSENTIAL OIL COATING ON STORAGE SHELF-LIFE AND POSTHARVEST QUALITY OF STRAWBERRY CV. NO.80
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This study was on the effect of aloe vera and turmeric essential oil coating on the storage shelf-life and postharvest quality of strawberry cv. No.80 when stored at room temperature at 26±2 ºC with relative humidity at 60–75%. The research found that strawberry coating with 75% of aloe vera mixed with turmeric essential oil helped in slowing down the respiration rate and fresh weight loss and also declined the rate of ripening when compared with strawberry coating with 50% and 100% of aloe vera mixed with turmeric essential oil as well as strawberry without coating (P<0.05). According to the daily measurement of physical appearance and chemical composition in strawberries, it was found that aloe vera mixed with turmeric essential oil coating in any concentration not only enhanced the gloss and shine of strawberries but also reduced the incidence of wounds caused by abrasion on their surface. In addition, coating with aloe vera mixed with turmeric essential oil significantly decreased fresh weight loss, declined color change, texture change, as well as the amount of vitamin C (P<0.05). Therefore, the use of natural essence in strawberry coating may be an optional way to extend the storage and shelf-life for farmers in the future, including enabling farmers to produce harmless agricultural products for producers and consumers, as well as being environmentally friendly based on the principle that farmers would be able to access the local products.
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