Virtual Booth

The case study focused on how aloe vera gel works against the aging of produce compared with chemical preservatives as well as untreated samples. The produce of choice, apples, bananas and tomatoes, were treated with aloe vera gel, a chemical gel, or treated with neither case. Then samples were placed at a temperature of 27 degrees Celsius and kept there for a little over 2 weeks. All samples were then noted for physical spoilage in the color, texture and firmness of the samples. As expected, samples that had the aloe vera gel showed significantly less spoilage, microbial growth and inflammation. This would mean that aloe vera gel can potentially be used for as a more cost effective and eco-friendly substitute to counteract the synthetic preservatives that are used in the market. Along with that, this study also helps to tackle the issue of food waste by implementing new and sustainable food practices.