Effects of Aloe vera gel and MAP on bioactive compounds and quality attributes of cherry laurel fruit during cold storage

Processes, 2021

Andean blackberry is cultivated in Colombia due to its national and international commercial importance, in addition to its flavour and high nutritional value. Due to its physicochemical, morphological, and physiological characteristics, it constitutes one of the most unstable fruits in the Colombian fruit and vegetable supply chain, thereby generating economic losses. In this study, a polymer-based coating of Aloe vera and essential oil was designed, and its influence on the shelf life of Andean blackberry stored at 4 °C was studied. Once the appropriate composition was established according to the experimental design, Andean blackberries’ physicochemical parameters, the content of total phenols, and antioxidant activity were monitored over 19 days. The total soluble solids present a change between 5.2 and 5.6° Brix and 5.2 and 7.2° Brix for coated and uncoated fruits between 1 and 19 days, respectively. The coated fruits presented a lower loss compared to the uncoated fruits and t...

Pure and Applied Biology, 2019

An experiment was performed on effect of aloevera gel and calcium chloride coating on the shelf life of apple fruit. All the samples were stored for 75 days and analyzed at 15 days of storage interval. Sample T0 was used as a control (untreated), T1 with 10 percent aloevera gel coating, T2 with 20 percent aloevera gel coating, T3 with 2 percent calcium chloride, T4 with 10 percent aloevera gel and 2 percent calcium chloride coating and T5 with 20 percent aloevera gel and 2 percent calcium chloride coating. All the samples were analyzed both for physicochemical and organoleptic attributes that include total soluble solids (TSS), ascorbic acid, titratable acidity, sugar/acid ratio, pH (Power of Hydrogen ion concentration), weight loss, firmness, decay index, color, flavor, texture and overall acceptability. Highest mean value for TSS was found in T0 (13.91) while the lowest mean value was found in T4 (12.62). Highest mean value for acidity was found in T4 (0.59) while lowest mean value was found in T0 (0.52). Highest mean value for sugar/acid ratio was found in T0 (27.95) while lowest mean value was found in T4 (21.72). Maximum pH value was showed by T0 (4.93) while minimum pH value was showed by T4 (4.34). Maximum Ascorbic Acid content was found in T4 (7.93) while minimum Ascorbic acid was found in T0 (6.82). Highest weight loss was found in T0 (10.08) while lowest mean value was found in T4 (5.41). Highest mean value for firmness was found in T4 (6.51) while minimum firmness was showed by T0 (5.85). Highest decay index was found in T0 (11.57) while lowest mean value was found in T4 (3.80). Maximum score for color was showed by T4 (7.08) while minimum score was observed in T0 (5.76). For flavor, maximum score was found in T4 (7.10) while minimum score was showed by T0 (5.78). Maximum score for texture was found in T4 (7.03) while minimum score was observed in T0 (5.83). Highest mean value for overall acceptability was found in T4 (7.06) while minimum value was recorded in T0 (5.75). Increase was observed in the physicochemical attributes that include TSS from 12.31 to 14.07°brix, sugar/acid ratio from 18.94 to 31.96, pH from 4.29 to 5.12, weight loss from 0.00 to 14.36% and decay index from 0.00 to 13.75%. Decrease was observed in titratable acidity from 0.65 to 0.44%, ascorbic acid from 8.46 to 5.40mg/100g and firmness from 6.41 to 5.43kg/cm 2. All the organoleptic attributes decreased during storage. Color decreased from 8.70 to 4.20, flavor from 8.63 to 4.11, texture from 8.66 to 4.33 and overall acceptability from 8.63 to 4.20. It was concluded that sample T4 with 10% aloe vera gel and 2% CaCl2 followed by T3 with 2% CaCl2 was considered as the best sample on the basis of physicochemical and organoleptic quality.

Journal of Applied Horticulture, 2022

Rambutan (Nephelium lappaceum L.) is an attractive tropical fruit due to its hairy appearance, red and yellow pericarp shades, and green-tipped hair-like spinterns. The fruits are highly perishable, non-climacteric and the browning of spintern as well as pericarp reduce their marketability and limit shelf life The present study evaluated the efficacy of aloe gel coating in reducing the spintern browning of rambutan fruits for extended shelf life. Rambutan fruits of medium size harvested at commercial maturity as determined by pericarp colour (redness) were selected for the study. After cleaning and sanitisation (ozonation two ppm), fruits were subjected to postharvest treatments with aloe gel (10, 25, 50%) as dipping for 5 minutes and were stored in CFB boxes at room temperature. Physiological Loss in weight increased during the storage, and 50% aloe gel recorded the lowest weight loss (18.19%) with the highest retention of total soluble solids (17.98⁰ Brix), acidity (0.40 %), moisture content (79.05%), total sugar (20.75%), reducing sugar (3.14%), ascorbic acid (22.69 mg 100g-1), total phenols (3.48 mg 100g-1), and antioxidant activity (68.85%). The aloe gel (50%) coated rambutan fruits packaged in ventilated polypropylene and stored under refrigerated conditions (12±1⁰ C) recorded the lowest physiological loss in weight of 9.33%, and the highest total soluble solids (16.96⁰ Brix), acidity (0.30 %), moisture content (80.08%), total sugar (17.67%), reducing sugar (2.84%), and ascorbic acid (19.42 mg 100 g-1) content with the lowest browning score and higher score for organoleptic qualities and extended the shelf life up to 16 days with higher marketability.

Journal of Agricultural Science and Technology B

Aloe vera is being identified as a potential medicinal plant for its application in industries as well as traditional usage. The gel obtained from the leaves of A. vera has numerous properties. In this study, using the gel to extend the shelf life of Ampalavi mango fruits was studied. Even sized, uniform coloured, matured Ampalavi cultivar mango fruits were surface cleaned and coated with 33%, 66% and 100% gel, respectively. Results revealed that the ripening was delayed due to the coating. The total soluble solid (TSS), pH and weight loss were high in uncoated fruits. The mean pH of the pulp from fruits kept as control was 4.94 at 4 d fruit preservation period (FPP) and was slightly increased to 5.43 within 12 d FPP, whereas the minimal pH (4.69 at 4 d FPP and 5.03 at 9 d FPP) was noticed in 100% gel coated fruits. The TSS (brix) was significantly in higher levels (13.67 °Bx within 4 d FPP and 20.77 °Bx within 12 d FPP) in control fruits, whereas the minimum TSS value was 9.27 °Bx and 18.03 °Bx within 4 d and 12 d FPP, respectively, recorded from the 100% gel coated fruits in storage. The weight loss percentage (WLP) was significantly (P < 0.05) higher in control fruits (8.46%), whereas the lower WLP (1.13%) was found in 100% gel coated fruits after 12 d of storage. This low-scale gel coating technique prolonged the fruits shelf life by delaying the fruit ripening. This effect has to be further investigated to commercialize the natural product for large scale ready-made application.

Horticulture, Environment, and Biotechnology, 2011

The trend of postharvest changes in sweet cherry (Prunus avium) cv. Siah-e Mashhad, sour cherry (Prunus cerasus) cv. Érdi B term and Iranian local cultivar named Albaloo Mohallai were investigated. The traits were recorded included antioxidant activity, total anthocyanin and phenolic content, flesh firmness, titratable acidity (TA), soluble solids concentration (SSC), Juice pH, SSC/TA ratio and percentage of weight loss. They were evaluated at harvest after 15, 30, 45 and 60 days of storage in packages with modified atmosphere (MAP) and regular atmosphere (RAP) (control) and refrigerated at 0 ± 1. The results showed that the fruits packed in modified atmosphere had better quality than the ones packed in air due to higher SSC, TA, firmness, and lower pH, SSC/TA ratio and weight loss. All quality attributes diminished with storage time, while fruit firmness did not exhibit any particular trend during storage. The trends of total anthocyanin, phenolic content, and antioxidant activity during storage varied, depending on the cherry type. The negative correlation between antioxidant activity and fruit deformation (r from-0.49 to-0.72) was found.

African Journal of Biotechnology, 2014

Strawberries (Fragaria × ananassa Duch.) were coated either with chitosan (1, 1.5, and 2% solution, w/v) or aloe vera (AV) gel and the coatings were air dried. Coated strawberries were put in a polypropylene box and stored in refrigerator (6 ± 1°C and 50 ± 5% relative humidity. The success of coating in retaining the postharvest quality of the strawberries was evaluated by determining respiration rate, firmness, weight loss, external colour change, ascorbic acid content, total soluble solids, acidity, pH, microbial decay and sensory quality. The incidence of microbial rot started on day-6 in uncoated and 1% chitosan coated strawberries. Strawberries coated with 1.5 and 2% chitosan were affected by microbial decay on day-9 of storage. On the other hand, rot incidence was initiated in AV gel coated strawberries on day-15 of storage. Aloe vera gel or chitosan coating reduced respiration rate, weight loss, and microbial decay and preserved firmness, ascorbic acid content, and other quality parameters, thus delaying ripening and the progress of fruit decay due to senescence or microbial attack. Furthermore, AV gel delayed the changes in external colour and retained all other postharvest quality of strawberries compared to chitosan coated or uncoated ones throughout the storage.

Journal of Agricultural Research

Current study was conducted in 2019 at Post Harvest Research Center, Ayub Agricultural Research Institute, Faisalabad, Pakistan and Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan to address this problem of strawberry fruit where aloe vera gel coating was applied with different concentrations (0.1%, 1.5% and 2%) at 3°C to determine its possible effects on postharvest fruit quality and to increase the shelf life. Data were recorded on different fruit related parameters like fruit weight loss, fruit shape index, firmness, disease and decay %age, pH, TSS, titrateable acidity, vitamin-c content, reducing sugars, non-reducing sugars and total sugars. The results showed that application of 1.5% aloe vera gel significantly increased the shelf life as evidenced by minimum fruit weight loss (5.2%), higher fruit firmness (2.75%), less disease and decay (5.8%). However, TSS (8.16 °Brix), reducing sugars (2.98%), non-reducing sugars (2.59%) and total sugars ...

The wider utilization of Indian jujube (Zizyphus maurtiana) is hindered by the rapid deterioration of the fresh fruits and results in the striking decline in quality. Aloe vera gel which has been known for its therapeutic, antibacterial and antifungal properties is used as an edible coating to prolong the storage life of tropical and sub tropical fruits, which would be an innovative and interesting means for commercial application as a means of preservation. An attempt has been made to optimize the post harvest dip treatment for shelf life extension and maintaining physico chemical and organo leptic characteristics of Jujube. Aloe vera gel of 1:3 ratios with a dipping period of 5 minutes effectively inhibited the undesirable physicochemical and physiological changes during storage of Jujube packaged in LDPE film, extending its shelf life to 45 days under refrigerated temperature conditions of 5± 2℃ while the control fruits were tend to lose its physical and chemical characteristics after 21 days. Interestingly, this edible coating along with surface cleaning of fruit with potassium Meta bisulphate was able to reduce the initial microbial counts for both bacteria and fungi, which significantly increased the shelf life of edible coated jujube fruits to 45 days over storage. Jujube fruits with above treatment scored appreciable sensory scores by the panelists compared to control.

PLOS ONE, 2023

Guavas (Psidium guajava) are regarded as one of the most perishable commodities, primarily owing to their climacteric characteristics and heightened metabolic processes, resulting in a faster rate of softening. Edible coating is a natural ingredient that is employed as an alternative to extend the shelf life of fruits while also providing bioactive and functional compounds. Aloe vera gel is predominantly used for this purpose due to its widespread availability. Various concentrations of aloe vera-based coating formulation (25%, 50%, 75%, and 100%) were applied on fresh whole guava by dipping method. The guava was stored at a refrigerated condition (4˚C) and weight loss, color, firmness, vitamin C, total phenol, and pH change were observed in this research. A significant effect of aloe vera coating was found over the storage period. Aloe vera treatment lowered the weight loss, and retarded the texture and color compared to the control sample throughout the 28 days of storage. Vitamin C and total phenol content remined high at 141.4 mg/100g and 219.6 mg GAE/100g respectively in a 100% aloe vera coated sample after 28 days of storage compared to the control. Among 25%, 50%, 75%, and 100% aloe vera coated sample, 100% aloe vera was found to be the best coating material to prevent physical changes in fresh guava.