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

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.

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

Foods ◽

10.3390/foods9070939 ◽

2020 ◽

Vol 9 (7) ◽

pp. 939 ◽

Cited By ~ 2

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.

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EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

The Future of Biology ◽

10.37229/fsa.fjb.2019.05.30 ◽

2019 ◽

pp. 57-68

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Colour Change ◽

Soluble Solids ◽

Maturity Stages ◽

Solids Content ◽

Sensorial Evaluation ◽

Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

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Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i1.1899 ◽

2019 ◽

pp. 46

Author(s):

Jakellinye Miranda ◽

Suélen Braga de Andrade, Andressa Vighi Schiavon ◽

Pedro Luis Panisson Kaltbach Lemos ◽

Cláudia Simone Madruga Lima ◽

Marcelo Barbosa Malgarim

Keyword(s):

Salicylic Acid ◽

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Soluble Solids ◽

Acid Solutions ◽

Post Harvest ◽

Hue Angle ◽

Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000300008 ◽

2015 ◽

Vol 39 (3) ◽

pp. 269-275 ◽

Cited By ~ 1

Author(s):

Camila Argenta Fante ◽

Heloísa Helena de Siqueira Elias ◽

Paôla de Castro Henrique ◽

Ana Carolina Vilas Boas ◽

Luiz Carlos de Oliveira Lima

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Post Harvest ◽

Apple Cultivars ◽

Solids Content ◽

Physical And Chemical ◽

Β Carotene ◽

Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

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Control of postharvest gray mold of ‘BRS Nubia’ table grape under cold storage

Semina Ciências Agrárias ◽

10.5433/1679-0359.2020v41n6supl2p3457 ◽

2020 ◽

Vol 41 (6supl2) ◽

pp. 3457-3465

Author(s):

Ronan Carlos Colombo ◽

◽

Deived Uilian de Carvalho ◽

Maria Aparecida da Cruz ◽

Ciro Hideki Sumida ◽

...

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Gray Mold ◽

Soluble Solids ◽

Experimental Unit ◽

Table Grapes ◽

Randomized Design ◽

Commercial Vineyard ◽

Solids Content

The demand for high-quality nutritional products has increased fruit consumption, as grapes, for this reason postharvest techniques are required to prevent losses, to preserve quality, to extend shelf life, and to attend to consumer needs. In this way, the objective of this study was to evaluate strategies to control gray mold caused by Botrytis cinerea in ‘BRS Nubia’ grapes during cold storage and shelf life periods. Grape bunches were harvested from a commercial vineyard in Marialva, Parana, Brazil. Grapes were subjected to the following treatments: cold storage at 2 ºC (control), cold storage at 2 ºC with SO2-generating pads, cold storage at 2 ºC and inoculated with B. cinerea suspension, and cold storage at 2 ºC with SO2-generating pads and inoculated with B. cinerea suspension. The experiment was conducted in a complete randomized design with five replications per treatment using four bunches per experimental unit. A factorial arrangement (absence/presence of SO2 pads × absence/presence of Botrytis inoculation) was applied. At the end of 30 days of cold storage and 7 days of shelf life (22 ºC), gray mold incidence, shattered berries, and physicochemical parameters were evaluated. The gray mold incidence on ‘BRS Nubia’ grapes decreased when SO2-generating pads were used during cold storage. Berry weight loss was greater in the treatments without SO2-generating pads after 30 days of cold storage followed by 7 days of shelf life. Berry firmness, soluble solids content (SS), total acidity (TA), SS/TA ratio, and anthocyanins concentration were not negatively affected by SO2-generating pad treatments. However, a slight increase in the shattered berries percentage was recorded for the SO2-generating pad treatments. No significant quality loss of ‘BRS Nubia’ grape was evident after 30 days of cold storage followed by 7 days of exposure at room temperature. In this context, SO2-generating pads can be used to control the gray mold incidence on ‘BRS Nubia’ table grapes during cold storage.

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Prediction of Soluble Solids Content and Post-Storage Internal Quality of Bulida Apricots Using near Infrared Spectroscopy

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.725 ◽

2007 ◽

Vol 15 (3) ◽

pp. 179-188 ◽

Cited By ~ 12

Author(s):

Marena Manley ◽

Elizabeth Joubert ◽

Lindie Myburgh ◽

Ester Lotz ◽

Martin Kidd

Keyword(s):

Cold Storage ◽

Regression Models ◽

Near Infrared ◽

Storage Period ◽

Multivariate Adaptive Regression Splines ◽

Soluble Solids ◽

Internal Quality ◽

Soluble Solids Content ◽

Classification Rate ◽

Solids Content

The development of internal breakdown of South African Bulida apricots during cold storage, rendering the fruit unsuitable for canning, causes significant post-harvest losses. Regression models to predict internal post-storage quality using near infrared (NIR) spectroscopy and multivariate classification techniques were developed using NIR spectra of the intact fruit collected prior to storage and subjective quality evaluations performed after a cold storage period of four weeks. A correct classification rate of 69% was obtained using multivariate adaptive regression splines (MARS) compared to 50% obtained by soft independent modelling by class analogy (SIMCA). NIR regression models developed for soluble solids content (SSC) of intact fruit as well as for direct NIR measurements on the exposed fruit tissue gave similar results, thus confirming sufficient NIR light penetration into the intact fruit. The best prediction results were obtained when two spectral measurements per fruit (one on each half of the fruit), compared to single measurements, were used.

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

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v13i1.28729 ◽

2016 ◽

Vol 13 (1) ◽

pp. 131-136 ◽

Cited By ~ 8

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

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Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v1i2.20 ◽

2010 ◽

Vol 1 (2) ◽

pp. 79

Author(s):

Michel Shoiti Tamura ◽

Roselene Ferreira Oliveira ◽

Simone Correia Molina ◽

Edmar Clemente

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Chemical Parameters ◽

Post Harvest ◽

Physical Chemical ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Solids Content

From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged ‘Tahity’ acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in °Brix); titratable acidity (in g of citric acid. 100mL-1); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL-1) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20

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The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

HortScience ◽

10.21273/hortsci.39.5.1062 ◽

2004 ◽

Vol 39 (5) ◽

pp. 1062-1065 ◽

Cited By ~ 27

Author(s):

John M. DeLong ◽

Robert K. Prange ◽

Peter A. Harrison

Keyword(s):

Shelf Life ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Long Term Storage ◽

Solids Content ◽

Apple Quality ◽

Term Storage

`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples (Malus ×domestica Borkh.) were treated with 900 nL·L-1 of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L-1 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.

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Fumigating `Crimson Seedless' Table Grapes with (E)-2-Hexenal Reduces Mold during Long-term Postharvest Storage

HortScience ◽

10.21273/hortsci.34.4.705 ◽

1999 ◽

Vol 34 (4) ◽

pp. 705-707 ◽

Cited By ~ 21

Author(s):

Douglas D. Archbold ◽

Thomas R. Hamilton-Kemp ◽

Ann M. Clements ◽

Randy W. Collins

Keyword(s):

Cold Storage ◽

Soluble Solids ◽

Fruit Firmness ◽

Table Grapes ◽

C Storage ◽

Berry Quality ◽

Headspace Concentration ◽

Solids Content

Seedless table grapes (Vitis vinifera L.) cv. Crimson Seedless were exposed to (E)-2-hexenal vapor during cold storage to determine its potential as a fumigant for long-term control of postharvest mold. Fruit were fumigated with 0.86 or 1.71 mmol (100 or 200 μL neat compound, respectively) (E)-2-hexenal per 1.1-L container for 2 weeks during 2 °C storage. Containers were moved to 20 °C storage after 4, 8, and 12 weeks for determination of mold incidence and berry quality over 12 days. The headspace concentration of (E)-2-hexenal, measured by gas chromatography, reached a maximum of 2.5 and 4.2 μmol·L–1 for 0.86 and 1.71 mmol per container, respectively, after 1 day and declined to <1 μmol·L–1 for both treatments by 14 days. Upon removal from cold storage at 4, 8, and 12 weeks, the incidence of mold was significantly lower for (E)-2-hexenal–treated fruit. Control of mold by (E)-2-hexenal fumigation persisted through 12 days of 20 °C storage, even though mold generally increased in all treatments. The two levels of (E)-2-hexenal were similar in their suppression of mold. Fumigation did not affect O2 or CO2 concentrations within the containers, nor were fruit firmness or soluble solids content affected. Postharvest fumigation of seedless table grapes with the natural volatile compound (E)-2-hexenal shows promise for control of mold.

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