BibTeX:

@article{IJIRSTV6I7009,
     title={Preservation Techniques of Plums - A Review},
     author={Madubharathi C, D. Sunmathi, Nivetha K, Sanjana Sudhakaran and Kandasamy Arungandhi},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={6},
     number={7},
     pages={9--12},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV6I7009.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

Postharvest losses of fruits and vegetables are a serious problem during handling, transport and storage. In order to overcome that issues, synthetic preservation and food additives are added to prolong the shelf life of fruits and vegetables, but it causes some allergies. Alternative methods of bio preservatives using Aloe Vera edible coatings over fruits are used to improve their quality and shelf-life. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen. Aloe Vera gel has the ability to prolong shelf life of the fruits and vegetables by reducing the rate of respiration and maintaining quality like color, flavor etc. Aloe Vera gel is being increasingly studied as edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments leading to the enhancement of shelf life of fruits. This review paper summarizes the different preservation techniques of plums.

Plums, shelf life, preservation, edible coating