Malaysian Applied Biology Journal

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Malays. Appl. Biol. (2017) 46(4): 153–160


COMPOUNDS OF WAX APPLES (Syzygium samarangense)




School of Food Science and Technology, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu

*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 20 November 2017, Published online 31 December 2017



Postharvest loss of wax apples often occurs as a result of its high deterioration rate during storage. This study aims to determine the efficacy of different concentration of aloe vera gel used as edible coating on retaining the nutrient content in wax apples as well as maintaining other postharvest quality of wax apples in the particular storage period and temperature. Effectiveness of the edible coating on retaining the quality of wax apples was assessed by measuring vitamin C content, total anthocyanin content, total flavonoid content, weight loss, titratable acidity and firmness. Total anthocyanin was measured using pH differential method, while total flavonoid was measured using aluminum chloride colorimetric assay. Different concentrations of aloe vera gel were used to coat the wax apples. This study finds that 100% aloe vera gel is effective in retaining the bioactive constituents including vitamin C, total anthocyanin and total flavonoid content of stored wax apples. Aloe vera gel coating at the same concentration also has a tendency to reduce loss of weight and firmness of wax apples, although no significant difference was observed. The edible coating is shown to have the potential to be commercially used in retaining quality of stored wax apples.

Key words: Aloe vera, edible coating, wax apple, bioactive compounds, antioxidants


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