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 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.

scholarly journals Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 831 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Jinyin Chen ◽  
Chunpeng Wan
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Constituents ◽  
Aloe Vera ◽  
Food Preservation ◽  
Postharvest Quality ◽  
Food Preservative ◽  
Medicinal Uses ◽  
Phenol Derivatives ◽  
Aloe Vera Gel ◽  
Available Information

Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

scholarly journals Phytochemicals and In-Vitro Antioxidant Activities of Aloe Vera Gel

2020 ◽  
Vol 44 (1) ◽  
pp. 33-41
Author(s):  
Md Nazim Uddin ◽  
Subrata Chandra Roy ◽  
Abdulla All Mamun ◽  
Kanika Mitra ◽  
Md Zahurul Haque ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Aloe Vera ◽  
The Other ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Aloe Vera Gel ◽  
Gallic Acid Equivalent

The phytochemicals (total phenolic, tannin, flavonoid, alkaloid, and saponin) contents in the Aloe vera gel derived from the leaf of Aloe vera (L.) Burm. f. (Synonym Aloe barbadensismiller) were extracted and their antioxidant capacity was studied by Ferric reducing antioxidant power assay (FRAP), by free radical-scavenging capability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Three different solvents with three different polarities CH3OH, CH3OH: HCl, CH3CH3OH: H2O were used at v/v ratio of 100, 98:2, 70:30, respectively. The acidified methanol solvent extracted the highest amounts of phytochemicals including total phenolic (4.64 mg gallic acid equivalent/g), tannin (3.84 mg tannic acid equivalent/g), alkaloid (662 mg piperine equivalent/g), and saponin (353 mg diosgenin equivalents/g) compared to the other two solvents. Similarly, in the extract with acidified methanol solvent, high level of total antioxidant activity (about 12 mg gallic acid equivalent/g) and scavenging effects expressed as 50% inhibition concentrations (IC50) for DPPH and ABTS assay were determined to be about 61 μg/mL and 371 μg/mL, respectively, which are higher than those with the other two solvents. The gel extract could be used as a potent antioxidant in medicine and food industries. Journal of Bangladesh Academy of Sciences, Vol. 44, No. 1, 33-41, 2020

scholarly journals Improvement of Andean Blueberries Postharvest Preservation Using Carvacrol/Alginate-Edible Coatings

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2352
Author(s):  
Carolina Medina-Jaramillo ◽  
Carmen Quintero-Pimiento ◽  
Darío Díaz-Díaz ◽  
Silvia Goyanes ◽  
Alex López-Córdoba
Keyword(s):  
Sodium Alginate ◽  
Respiration Rate ◽  
Water Loss ◽  
Dip Coating ◽  
Postharvest Quality ◽  
Aerobic Bacteria ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Microbiological Characteristics ◽  
Coating Formulations

Edible coatings are attractive strategies for blueberries postharvest preservation. In this work, carvacrol/alginate coatings were developed for application on Andean blueberries. Coating formulations were prepared based on blends of sodium alginate (2% w/v), carvacrol (0%, 0.03%, 0.06% or 0.09%), glycerol, and water and applied to the fruits by dip-coating. Then, the fruits were immersed in a calcium batch to induce a crosslink reaction. Changes in the physicochemical and microbiological characteristics of the blueberries were monitored during 21 days of storage at 4 °C. Coated blueberries were better preserved throughout the 21 days of storage because of their lower respiration rate and water loss, in comparison with the uncoated ones. Besides, the coatings enhanced the appearance and the gloss of the fruits. Control fruits showed a significant decrease in the firmness, while, in the coated fruits, this critical postharvest quality was preserved during the entire storage. Coating formulations with 0.09% of carvacrol was the most effective in preventing mesophilic aerobic bacteria and molds/yeasts growth on the fruits during the storage. Edible carvacrol/alginate coatings can be considered as a useful alternative to complement the benefits of refrigerated storage by delaying post-harvest spoilage of Andean blueberries.

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