The goal of the current study was to determine how long grapes with aloe vera coverings suspended in water at concentrations of 0, 10, and 30% would last while stored in poly bags and open plates at varying temperatures between 0°C and 30°C in a refrigerator and incubator. The effectiveness of the Aloe Vera coating was evaluated using the data and the grapes' original shelf life. Aloe Vera-based coatings produced good gloss, and coating concentrations of 20% produced the best physicochemical and visual outcomes. The most efficient and suitable Aloe Vera coating concentration for extending the shelf life of grapes was discovered to be 20%. Additionally, it was discovered that using edible coating and packaging along with low temperature storage increases marketability by limiting moisture loss. In other words, employing an Aloe Vera gel coating can extend the shelf life of grapes and lessen fruit rotting brought on by fungus.

KEYWORDS:

Grapes, shelf life, Aloe Vera, coating, storage, safety of foods