The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit

2014 ◽  
Vol 92 ◽  
pp. 23-28 ◽  
Author(s):  
Diego Paladines ◽  
Daniel Valero ◽  
Juan Miguel Valverde ◽  
Huertas Díaz-Mula ◽  
María Serrano ◽  
...  
Keyword(s):  
Beneficial Effect ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Aloe Vera Gel

VACUUM IMPREGNATION OF ALOE VERA GEL MAINTAINS POSTHARVEST QUALITY OF PEACH AND SWEET CHERRY FRUIT

2013 ◽  
pp. 399-403 ◽  
Author(s):  
D. Valero ◽  
P.J. Zapata ◽  
F. Guillén ◽  
S. Castillo ◽  
D. Martínez-Romero ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Vacuum Impregnation ◽  
Aloe Vera Gel

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 831 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Jinyin Chen ◽  
Chunpeng Wan
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Constituents ◽  
Aloe Vera ◽  
Food Preservation ◽  
Postharvest Quality ◽  
Food Preservative ◽  
Medicinal Uses ◽  
Phenol Derivatives ◽  
Aloe Vera Gel ◽  
Available Information

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

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