The Use of Opuntia ficus-indica Mucilage and Aloe arborescens as Edible Coatings to Improve the Physical, Chemical, and Microbiological Properties of ‘Hayward’ Kiwifruit Slices

Edible coatings (EC) with mucilage of Opuntia ficus-indica or Aloe arborescens are promising to extend the shelf life fresh-cut fruit products by reducing weight loss and microbial spoilage. In this work, kiwifruits (cv. Hayward) were coated in solutions extracted from (MC) A. (AL). We used three alternative treatments AL MC, MC+AL, distilled water as control, stored passive atmosphere at 5 °C for 3, 5, 7, 9 d, respectively. For all each storage period, firmness, loss, color, visual quality score, respiration rate, pectin content, microbiological characteristics observed. The applied on kiwi slices showed different significant effects until days storage, terms firmness total pectin. Microbial spoilage analysis revealed beneficial strategy after 3 particularly bacteria yeast. provided a reduction activity, probably due higher quantity aloin if related species. Furthermore, treatment MC increased showing positive firmness. results that MC+AL improved score 7 d storage.