The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Strawberries (Fragaria sp.) are mostly grown in the mountainy areas in Indonesia and need a long transportation to get to the consumers. Long transportation will cause more than 50% damage to strawberries due to decay. Handling procedures need to be good and proper from farmer to the consumer or processor customer so that fruit reach destination in expected condition. Handling was done during pre-harvest and postharvest so that the quality of fresh strawberry fruit can be preserved. The technology for handling strawberry fruits that already exists includes: pre-harvest by spraying with antimicrobial agent, postharvest include for collecting, sorting and grading, washing, dipping with calcium chloride or naphtalene acetic acid, waxing, fumigation with nitric oxide, coating with chitosan or aloe vera gel combined with glycerol, irradiation, packaging, storage and transportation. The recommended storage temperature for strawberries is at 4oC, it can extend the shelf life of strawberries up to 1011 days with the best chemical characteristics. Implementing of SNI to strawberries in Indonesia to increase product competitiveness and increase added value still needs intensive efforts. 1.The classification and quality standards of strawberries can refer to the SNI No. 8026, 2014 and the Commission Implementing Regulation (2011).Keywords: Strawberry, preharvest, postharvest, fresh handling, quality AbstrakDi Indonesia, stroberi (Fragaria sp.) umumnya tumbuh di daerah pegunungan sehingga memiliki risiko tinggi dalam transportasi ke konsumen. Kerusakan stroberi karena perjalanan yang lama dapat mengakibatkan kerusakan buah lebih dari 50% akibat pembusukan. Penanganan yang baik dan benar diperlukan agar buah tetap dalam keadaan segar sampai ke tangan konsumen, sesuai dengan standar yang berlaku. Buah stroberi perlu ditangani dengan baik sejak prapanen hingga pascapanen agar kesegaran buah dapat dipertahankan. Teknologi penanganan stroberi yang telah dihasilkan meliputi: (1) pada saat prapanen adalah penyemprotan menggunakan antimikroba, (2) pada saat pascapanen pengumpulan buah secara hati-hati, sortasi dan grading, pencucian, pencelupan dengan kalsium klorida atau Naphtalene Acetic Acid, pelilinan, fumigasi dengan nitrit oksida, pelapisan dengan kitosan, gel lidah buaya yang dikombinasikan dengan gliserol, iradiasi, pengemasan, penyimpanan, dan pengangkutan. Penyimpanan buah stroberi pada suhu 4oC dapat memperpanjang umur simpan buah hingga 10-11 hari dengan karakteristik kimiawi terbaik. Penerapan SNI buah stroberi di Indonesia masih perlu diupayakan lebih intensif untuk meningkatkan daya saing produk dan meningkatkan nilai tambah. Klasifikasi dan standar mutu buah stroberi dapat mengacu pada SNI No 8026 Tahun 2014 dan Commission Implementing Regulation (2011).Kata kunci: Stroberi, prapanen, pascapanen, penanganan segar, mutu

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Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15960 ◽

2021 ◽

Author(s):

Saber Amiri ◽

Laya Rezazad Bari ◽

Shahryar Malekzadeh ◽

Samaneh Amiri ◽

Parisa Mostashari ◽

...

Keyword(s):

Calcium Chloride ◽

Aloe Vera ◽

Postharvest Quality ◽

Strawberry Fruit ◽

Aloe Vera Gel ◽

Active Coating

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Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽

10.1007/s12355-012-0197-2 ◽

2012 ◽

Vol 15 (2) ◽

pp. 203-208 ◽

Cited By ~ 2

Author(s):

Dilip Kumar ◽

Jarnail Singh ◽

D. R. Rai ◽

Mahesh Kumar ◽

S. Bhatia

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Keeping Quality

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

International Journal of Applied Sciences and Biotechnology ◽

10.3126/ijasbt.v3i1.11703 ◽

2015 ◽

Vol 3 (1) ◽

pp. 20-25 ◽

Cited By ~ 6

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

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