Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date

The Mazafati date is one of the most important export products of Kerman province, which their quality characteristics may change during storage. The use of edible coatings is a new technique for increasing the shelf life of various agricultural products. The aim of this study was to investigate the effect of Aloe vera containing salicylic acid (2 mM) and green tea extract (0.5%) on physicochemical, microbial and sensory properties of stored dates at 4 and 25 °C for 150 days. The results of analysis of variance showed that the coating, temperature and time of storage had significant effects on the evaluated parameters (p <0.05). According to the results, the lowest weight loss was observed in samples coated with Aloe vera containing green tea extract and salicylic acid. This type of coating prevented significant changes in pH, acidity, total soluble solids (°brix), total and reducing sugar contents of date samples compared to the control during the storage period. During the storage period, the pH and total sugar content decreased, and acidity, total soluble solids and reducing sugar content increased. Total phenolic content did not have a clear trend during the storage period and its amount in the coated samples was significantly higher than the control. Aloe vera containing green tea extract and salicylic acid also effectively prevented microbial growth. In addition, panelists gave higher scores to dates coated with Aloe vera containing green tea extract and salicylic acid. The changes in physicochemical, microbial and sensory parameters in the stored dates at 25 °C were significantly higher than that stored at the temperature of 4 °C. In general, the use of Aloe vera containing green tea extract and salicylic acid, and storage at 4 °C is recommended due to the reduction of microbial growth and maintaining the quality characteristics of Mazafati date.