Effect of Chitosan and Aloe vera Gel Coatings on Cucumber

Abstract

This study evaluated the discrete and synergistic effect of Chitosan and Aloe vera gel coatings on the preservation of selected cucumber. Chitosan was produced from orange-crab shells with 76% degree of deacetylation; homogenized Aloe vera gel extracted from the plants was thermally pre-treated at 70 °C for 30 mins. Coatings were applied using dipping techniques and air-dried before storage in discrete plots under ambient conditions. The study estimated physicochemical, nutritional and microbiological qualities of the coated and uncoated samples for a period of 4 weeks using standard procedures. Chitosan-aloe vera gel coating attained nutrients retention with moisture loss, protein coagulation and carbohydrate retention of 2.0-3.5 %, 30-50 % and 19-46% respectively while the discrete chitosan had 4.3-6.2 %, 14-36 % and 10-28 % respectively. Eight bacterial and seven fungal isolates namely Aeromonas, Bacillus, Pseudomonas, Escherichia, Proteus, Klebsiella, Serratia, Enterobacter, Aspergillus, Penicillium, Fusarium, Rhizopu and, Saccharomyces; with Bacillus subtilis and Aspergillus niger as most occurring bacterial and fungal species respectively. It can be concluded that the synergistic effect of Chitosan and Aloe vera gel coatings on the fruits and vegetable had prospective effects in their preservation with drastic reduction in microbial contamination.