Abstract

In line with global preference for high-quality food, without chemical preservatives, and an extended shelf life,
there is an increased effort to develop new natural preservatives and antimicrobials. Many storage techniques
have been developed to extend the marketing distances and holding periods for commodities after harvest. One
method of extending post-harvest shelf life is the use of the edible coatings. Edible coatings are thin
layers of edible material applied to the product surface in addition to, or as a replacement for natural
protective waxy coatings and provide a barrier to moisture, oxygen and solute movement for the
food. Aloe vera is a well-known plant for its marvelous medicinal properties. Recently, researchers developed a
gel based on Aloe vera that prolongs the conservation of fresh fruits. This gel is tasteless, colorless and odorless.
This natural product is a safe and environmentally friendly alternative to synthetic preservatives such as sulfur
dioxide. The gel operates through a combination of mechanics, forming a protective layer against the
oxygen and moisture of the air and inhibiting the action of micro-organisms that cause food borne illnesses
through its various antibacterial and antifungal compounds. Consequently, this paper reviewed Aloe vera
gel properties, its preparation and its use as an effective preservative to improve the safety, quality
and functionality of fresh fruits.