Aloe vera gel enriched with garlic essential oil effectively controls anthracnose disease and maintains postharvest quality of banana fruit during storage

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

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Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit

Agronomy ◽

10.3390/agronomy9100635 ◽

2019 ◽

Vol 9 (10) ◽

pp. 635 ◽

Cited By ~ 3

Author(s):

Nikolaos Tzortzakis ◽

Panayiota Xylia ◽

Antonios Chrysargyris

Keyword(s):

Essential Oil ◽

Tomato Fruit ◽

Aloe Vera ◽

Edible Coating ◽

Postharvest Quality ◽

Total Phenolic ◽

Aloe Vera Gel ◽

Ethylene Emission ◽

Lycopene Content ◽

Β Carotene

Edible coating is extensively applied for fresh produce preservation. In the present study, Aloe vera gel (AV) alone or combined with sage essential oil (EO; 0.1% or 0.5%) was used as fruit edible coating in tomatoes. Following treatments, tomatoes were stored at 11 °C and 90% relative humidity (RH) up to 14 days and analyzed for quality maintenance compared with uncoated fruits (control). Results showed that both AV and EO decreased decay symptoms with more pronounced effects on low EO concentration (i.e., 0.1%). The application of 10% of AV coating decreased fruit ethylene emission while EO (0.1% and 0.5%) application increased ethylene emission and respiration rates. AV coating decreased acidity, β-carotene, lycopene content and maintained fruit firmness. High levels of EO (0.5%) increased weight loss but decreased fruits’ redness, chroma, total soluble solids, acidity, β-carotene and lycopene content. Total phenolic content and antioxidants maintained or increased during storage when treated with AV and/or EO. Low levels of EO (0.1%) maintained or improved fruit quality characteristics during storage, and this was mirrored by the sensory evaluation preference (including the AV application) and quality related attributes.

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Effect of Aloe Vera Gel Coating on the Quality of Banana Fruit During Storage

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.2.14 ◽

2021 ◽

Vol 14(63) (2) ◽

pp. 147-156

Author(s):

Le Pham Tan QUOC ◽

Keyword(s):

Weight Loss ◽

Room Temperature ◽

Aloe Vera ◽

Storage Period ◽

Soluble Solids ◽

Microbiological Analysis ◽

Banana Fruit ◽

Sensory Testing ◽

Aloe Vera Gel

The major goal of this study was to investigate the effect of Aloe vera gel coating on the changes in the quality of bananas at room temperature (26–30oC). To evaluate the influence of different concentrations of gel, a set of experiments was designed that included solutions of Aloe vera gel diluted 1:2, 1:3, and 1:4 (v/v) with distilled water and uncoated bananas as controls. Changes in physicochemical properties were analyzed during the preservation time such as weight loss, reducing sugar, total soluble solids, acidity, sensory testing, and color parameters (L*, a*, b*). Microbiological analysis was evaluated in the last storage period. In general, bananas treated with Aloe vera gel can reduce the weight loss and improve the fruit color and sensory value of the product.

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