scholarly journals Efficacy of Aloe vera based composite edible coatings to maintain the post-harvest appearance of Ber fruits (Zizyphus mauritiana) cv. Umran

2021 ◽  
Vol 9 (1) ◽  
pp. 2357-2362
Author(s):  
Neema Pawar ◽  
Omveer Singh
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Post Harvest ◽  
Zizyphus Mauritiana

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

2013 ◽  
Vol 81 ◽  
pp. 29-36 ◽  
Author(s):  
S. Benítez ◽  
I. Achaerandio ◽  
F. Sepulcre ◽  
M. Pujolà
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Minimally Processed

Active, Eco-Friendly and Edible Coatings in the Post-Harvest – A Critical Discussion

2019 ◽  
pp. 433-463 ◽  
Author(s):  
Alcilene R. Monteiro Fritz ◽  
Jéssica de Matos Fonseca ◽  
Thalles Canton Trevisol ◽  
Cristiane Fagundes ◽  
Germán Ayala Valencia
Keyword(s):  
Critical Discussion ◽  
Edible Coatings ◽  
Post Harvest

scholarly journals Edible Chitosan/Propolis Coatings and Their Effect on Ripening, Development of Aspergillus flavus, and Sensory Quality in Fig Fruit, during Controlled Storage

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 112
Author(s):  
Pablo F. Aparicio-García ◽  
Rosa I. Ventura-Aguilar ◽  
Juan C. del Río-García ◽  
Mónica Hernández-López ◽  
Dagoberto Guillén-Sánchez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Flavus ◽  
Sensory Quality ◽  
Aflatoxin Production ◽  
Nanostructured Coatings ◽  
Edible Coatings ◽  
Ripening Process ◽  
Post Harvest ◽  
Fungicidal Effect

Biodegradable alternatives for the control of Aspergillus flavus in fig fruit were tested with the application of coatings based on chitosan (CS) and propolis (P). To potentiate the fungicidal effect, nanoparticles of these two (CSNPs and PNPs) were also considered. The objectives of this research were to evaluate the effect of different formulations on: (a) the ripening process of the fig, (b) the incidence of A. flavus and the production of aflatoxins, and (c) the acceptance of the treated fruit by a panel. The nanostructured coatings did not influence the ripening process of the fruit during the 12 days of storage, however, the antioxidant activity increased by approximately 30% with the coating CS + PNPs + P. The figs treated with CS + CSNPs + PNPs + P, inhibited the growth of the fungus by about 20% to 30% under laboratory and semi-commercial conditions. For all treatments, the aflatoxin production was lower than 20 ppb compared to the control with values of c.a. 250 ppb. The sensory quality was acceptable among the panel. The edible coatings can be a non-toxic alternative for post-harvest preservation and the consumption of fig fruit. The next step will be its inclusion and evaluation at a commercial level in packing houses.

scholarly journals Edible Coatings as Carriers of Antibrowning Compounds to Maintain Appealing Appearance of Fresh-cut Mango

2020 ◽  
pp. 1-9
Author(s):  
Anna Marín ◽  
Elizabeth A. Baldwin ◽  
Jinhe Bai ◽  
David Wood ◽  
Christopher Ference ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Nutritional Value ◽  
Mangifera Indica ◽  
Aloe Vera ◽  
Protein Isolate ◽  
Eating Quality ◽  
Edible Coatings ◽  
Fresh Cut ◽  
Ripe Stage

Fresh-cut mango (Mangifera indica) slices and chunks garner an exotic image and are highly appreciated for their unique flavor and nutritional value. However, processors tend to use firm unripe mangoes to achieve shelf life of 10 to 14 days, which compromises eating quality. The post-processing life of ripe fresh-cut mangoes is limited by tissue softening, translucency, and browning. The current study was undertaken to investigate whether edible coatings can extend the shelf life of fresh-cut mangoes processed at an eating-ripe stage. Three edible coatings, carboxymethylcellulose (1% w/v), aloe (Aloe vera) powder (2% w/v), and whey protein isolate (2% w/v), supplemented with calcium ascorbate 2% w/v (firming agent) and the antioxidants citric acid (0.8% w/v) and acetyl-N-cysteine (0.4% w/v), were used. The mixture of antibrowning agents, whether applied alone or with the edible coatings, was the most effective at reducing slice browning up to 10 and 11 days at 5 °C for ‘Tommy Atkins’ and ‘Kent’, respectively. In general, there were no differences in firmness and flavor among the three edible coatings. Calcium ascorbate alone did not suppress browning consistently, whereas citric acid appeared to be the ingredient having the greatest antibrowning effect on slice quality. Citric acid can easily be used by processors of fresh-cut mangoes to prevent browning.

Attributes of Aloe vera gel and chitosan treatments on the quality and biochemical traits of post-harvest tomatoes

2020 ◽  
Vol 259 ◽  
pp. 108837 ◽  
Author(s):  
Dinesh Khatri ◽  
Jitendriya Panigrahi ◽  
Anamika Prajapati ◽  
Himanshu Bariya
Keyword(s):  
Aloe Vera ◽  
Biochemical Traits ◽  
Post Harvest ◽  
Aloe Vera Gel
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