Evaluation of Guso (Kappaphycus alvarezii) Seaweeds as Edible Coating to Eggplant (Solanum melongena var. Calixto) Stored under Ambient Conditions

This study investigated the efficacy of guso seaweed (Kappaphycus alvarezii) extract as an edible coating to preserve eggplant quality without refrigeration. Eggplants were coated with guso extract at varying concentrations (1%, 2%, 3%, and 4%) and stored under ambient conditions for 22 days. The results demonstrated significant improvements in key quality parameters, including weight loss, Visual Quality Rating (VQR), shelf life, Phomopsis Rot Index (PRI), firmness, pH, total soluble solids (TSS), and water activity, compared to uncoated control samples. Among the different concentrations, the 4% guso extract treatment provided the most effective preservation of eggplant quality. This study concludes that K. alvarezii extract has substantial potential for use as an edible coating for fresh fruits and vegetables.