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

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.

scholarly journals Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 8 (3) ◽  
pp. 105-112
Author(s):  
Yandri Iskandar Pah ◽  
Sutrisno ◽  
Emmy Darmawati
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Room Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

scholarly journals Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

2016 ◽  
Vol 13 (1) ◽  
pp. 131-136 ◽  
Author(s):  
MR Sharmin ◽  
MN Islam ◽  
MA Alim
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Storage Behavior ◽  
Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals Effects of Chitosan-Based Coatings Enriched with Cinnamaldehyde on Mandarin Fruit cv. Ponkan during Room-Temperature Storage

Coatings ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 372 ◽  
Author(s):  
Yang Gao ◽  
Chaonan Kan ◽  
Ming Chen ◽  
Chuying Chen ◽  
Yuhuan Chen ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Storage ◽  
Room Temperature Storage ◽  
Chitosan Coating ◽  
Temperature Storage

The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.

scholarly journals Post-harvest quality of papaya coated with polivinilic alcohol and maize starch

2021 ◽  
Vol 45 ◽  
Author(s):  
Mariana Teixeira Pigozzi ◽  
Vanessa Mendes Silva ◽  
Fabrícia Queiroz Mendes ◽  
Isadora Rebouças Nolasco de Oliveira ◽  
Allan Robledo Fialho e Moraes ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Maize Starch ◽  
Post Harvest ◽  
Solids Concentration ◽  
Postharvest Life ◽  
Soluble Solids Concentration

ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH coatings reduced the weight loss and did not affect total soluble solids concentration. 3% PVOH coating increased the acidity and decreased the pH of the fruits, and excessively inhibited gas exchange between fruit and the environment. In this study, 3% maize starch coating was more efficient in prolonging the postharvest life of papaya.

scholarly journals Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 939 ◽  
Author(s):  
Roberta Passafiume ◽  
Raimondo Gaglio ◽  
Giuseppe Sortino ◽  
Vittorio Farina
Keyword(s):  
Essential Oil ◽  
Sensory Analysis ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Microbial Load ◽  
Edible Coatings ◽  
Aloe Vera Gel ◽  
Fresh Cut

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.

The Effect of Active Packaging Film on the Quality of Dashehari Mango Fruits

2011 ◽  
Vol 399-401 ◽  
pp. 1881-1885
Author(s):  
Wen Cai Xu ◽  
Dong Li Li ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Period ◽  
Active Packaging ◽  
Soluble Solids ◽  
Packaging Film ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Room Condition

This paper describes method for extending shelf time of Dashehari mango fruit using a active packaging film (APF) which can release SO2fungicide. Mango fruits were assessed for weight loss (water loss), firmness, percent of decay, total soluble solids (TSS) over a storage period of 21 days at room condition. APF was efficient to reduce the decreasing firmness and TSS, maintain water of whole mango with any decay during 21days of storage

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

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