The Study and Development of Thai Traditional Medicine Knowledge through the Application of Local Wisdom: Extracting Substances from Aloe Vera for Strawberry Coating

This research aimed to study the traditional Thai medicine knowledge regarding the use of Aloe vera (Aloe vera (L.) Burm.f.) in food preservation, to investigate the effects of Aloe vera extract on coating strawberries, and to explore ways to transmit knowledge about Thai herbs and traditional Thai medicine for sustainable preservation and development. The research was divided into three parts: a qualitative study to gather knowledge from traditional healers and Thai medical texts, a quasi-experimental design to test the effectiveness of Aloe vera extract at concentrations of 5%, 10%, and 20% (v/v) in coating 'Phra Ratchทาน 80' strawberries, and an analysis of current approaches to transmitting literacy about Thai herbs. The results showed that Aloe vera has long been used in food preservation due to the properties of polysaccharides that can create a thin film on the fruit surface, reducing water loss and preventing microbial growth. In addition, the experiment found that Aloe vera extract at a concentration of 5% (v/v) was most effective in reducing strawberry weight loss in the first 3 days and was able to inhibit mold growth better than concentrations of 10% and 20% (v/v), which supports the idea of using Thai herbs to replace synthetic chemicals in the agricultural and food industries. Regarding the transmission of literacy, it was found that traditional healers used methods of transmitting literacy through word of mouth from generation to generation, which has limitations in terms of unsystematic and accessibility for younger generations. This study proposed guidelines for developing and transmitting knowledge of Thai herbs through digital media, such as online databases, e-learning videos, and the development of specialized courses at the educational level. In addition, scientific research should be supported to increase the credibility of literacy in Thai herbs and develop them for practical use in the industry. The results of this research reflect the potential of Aloe vera in food preservation and emphasize the importance of preserving and developing literacy in Thai herbs for widespread use in the modern era, both at the community, educational, and industrial levels, for sustainable utilization of Thai herbs.