Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

Strawberry is a non-climacteric fruit but exhibits limited postharvest life due to rapid softening and decay. A strawberry coating that natural safe for human consumption can be used improve the appearance safeguard fruits. In this study, 20% 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was as an edible strawberries. After application of all treatments, fruits were stored at temperature 5 ± 1 °C relative humidity (RH) 90%–95% up 16 days parameters analyzed compared control (uncoated fruits). The results show A. EO reduced deterioration increased shelf fruit. Treatment decreased acidity total anthocyanins maintained firmness. + led lowest weight loss, retained firmness acidity, soluble solids uncoated during storage days. phenolic compounds by HPLC, most abundant found caffeic (30.77 mg/mL), coumaric (22.4 syringic (15.12 sinapic (14.05 ferulic (8.22 cinnamic acids (7.14 mg/mL). Lemongrass GC–MS, identified ?-citral (neral) (40.10%) ?-citral (geranial) (30.71%), ?-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), linalool (1.77%). When treated along lemongrass, their content period (from 4 8 days). antioxidant activity relatively stable cold coated combined because both greater than other treatments after 12 experiments. Moreover, resulted lower numbers microbes end treatment. This study indicates use considerably enhances productivity treatment could on commercial scale.