Resumen

DUSSAN-SARRIA, SAÚL; HLEAP-ZAFATA, JOSÉ IGOR  y  CAMACHO-TAMAYO, JESÚS HERNÁN. Edible Coating Based on Aloe Vera Mucilage to Preserve Whole Slices of Pineapple Fruit. Ing. Desarro. [online]. 2025, vol.43, n.1, pp.140-154.  Epub 03-Ene-2025. ISSN 0122-3461.  https://doi.org/10.14482/inde.43.01.001.201.

This work is aimed at studying the changes in the quality attributes of fresh-cut pineapple fruit due to the application of a coating based of aloe vera. 10 kg of fresh fruit were selected and classified, from which cuts were obtained from whole slices that were previously sanitized and immersed in a 1.5% (w/w) of solution of calcium chloride, citric acid at 1.5% (w/w), and ascorbic acid at 1.5% (w/w), then, the edible coating was applied, which was made from Aloe vera gel to 50% (w/w), glycerol to 1.75% (w/w), polysorbate 20 to 0.01% (w/w), canola vegetable oil to 0.7% (w/w), and distilled water to 47.54%. The pineapple fruit in whole slices, with coating based of aloe vera, packed in vacuum, and stored at 5±1°C and 85±3% RH, presented suitable sensory attributes, pH values and firmness, and microbiological values up to day 15 storage.

Palabras clave : Ananas comosus; cold storage; fresh-cut; quality attributes.

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