scholarly journals Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit

Agronomy ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 635 ◽  
Author(s):  
Nikolaos Tzortzakis ◽  
Panayiota Xylia ◽  
Antonios Chrysargyris
Keyword(s):  
Essential Oil ◽  
Tomato Fruit ◽  
Aloe Vera ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Aloe Vera Gel ◽  
Ethylene Emission ◽  
Lycopene Content ◽  
Β Carotene

Edible coating is extensively applied for fresh produce preservation. In the present study, Aloe vera gel (AV) alone or combined with sage essential oil (EO; 0.1% or 0.5%) was used as fruit edible coating in tomatoes. Following treatments, tomatoes were stored at 11 °C and 90% relative humidity (RH) up to 14 days and analyzed for quality maintenance compared with uncoated fruits (control). Results showed that both AV and EO decreased decay symptoms with more pronounced effects on low EO concentration (i.e., 0.1%). The application of 10% of AV coating decreased fruit ethylene emission while EO (0.1% and 0.5%) application increased ethylene emission and respiration rates. AV coating decreased acidity, β-carotene, lycopene content and maintained fruit firmness. High levels of EO (0.5%) increased weight loss but decreased fruits’ redness, chroma, total soluble solids, acidity, β-carotene and lycopene content. Total phenolic content and antioxidants maintained or increased during storage when treated with AV and/or EO. Low levels of EO (0.1%) maintained or improved fruit quality characteristics during storage, and this was mirrored by the sensory evaluation preference (including the AV application) and quality related attributes.

Effect of Aloe vera Gel, Chitosan and Sodium Alginate Based Edible Coatings on Postharvest Quality of Refrigerated Strawberry Fruits of cv. Chandler

2018 ◽  
pp. 8-16
Author(s):  
Jahanzaib Qamar ◽  
Shaghef Ejaz ◽  
Muhammad Akbar Anjum ◽  
Aamir Nawaz ◽  
Sajjad Hussain ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Aloe Vera ◽  
Quality Attributes ◽  
Climatic Conditions ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Prolonged Storage ◽  
Edible Coatings ◽  
Aloe Vera Gel ◽  
Postharvest Life

Strawberry is a non-climacteric fruit but exhibits very limited postharvest life due to rapid softening and decay. Therefore, the current study was carried out to evaluate the effects of different types of edible coatings to extend the postharvest life of strawberry fruit. The strawberry fruits of cultivar Chandler, grown under agro-climatic conditions of Multan, were coated with Aloe vera gel, chitosan (2%) or sodium alginate (2%) and kept in refrigerated storage at 5-7 °C with 50-60% RH for 12 days. The fruits were evaluated for sensory and biochemical quality attributes after every 4 days of storage. The results showed that overall coated fruits had prolonged storage life (8 days) as compared to non-coated fruits (4 days). Aloe vera gel coating maintained various quality attributes of strawberry fruits such as firmness, appearance, TSS (6.8°Brix), titratable acidity (1.14%), pH (3.27), ascorbic acid content (76 mg 100 mL-1), antioxidant activity (93%), anthocyanins (104 mg PE 100 g-1 FW) and total phenolic content (369.45 µg GE mL-1). Generally, all coatings prohibited the decay incidence. The results showed that edible coatings based on Aloe vera gel can be used as an effective alternative for other costly and synthetic chemicals.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Stability Aloe Vera Gel as Edible Coating

2020 ◽  
Vol 411 ◽  
pp. 012053
Author(s):  
L. Suriati ◽  
I M.S. Utama ◽  
B. A. Harjosuwono ◽  
I B. W. Gunam
Keyword(s):  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel
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