Effect of postharvest edible coatings on fruit quality of guava cv. Sufaid Gola under ambient and zero-energy cool Chamber storage conditions

Investigations were made to evaluate the effect of different edible and chemical coatings on quality and shelf life of guava (Psidium guajava L.) cv. Sufaid Gola fruits stored under ambient (20 ± 3 °C) and zero energy cool chamber (ZECC) conditions (15 ± 3 °C). The fruits were subjected to different coating treatments, i.e., control (uncoated fruits, T0), fruits coated with 1% CaCl2 (T1), 2% CaCl2 (T2), 10% Aloe vera gel (T3) and 15% Aloe vera gel + 1.5% Ascorbic acid (T4). The studied quality attributes included weight loss, total soluble solids (TSS), pH of fruit juice and fruit skin colour. As the storage period increased, weight loss, juice TSS and pH values significantly increased. Fruit skin colour also changed depending on the coating treatment, storage conditions and duration. Fruits stored at ZECC conditions had lower weight loss with lesser juice TSS and pH values and resulted in prolonged shelf life than ambient storage conditions. The fruits coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 10% Aloe vera gel resulted in lower weight loss as compared to other treatments. Fruit coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 2% CaCl2 had better shelf life with lower juice TSS and pH values as compared to other treatment combinations.

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Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2021.v09.i02.p02 ◽

2021 ◽

Vol 9 (2) ◽

pp. 159

Author(s):

Ni Wayan Sulasmi ◽

I Made Supartha Utama ◽

I Gusti Ketut Arya Arthawan

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Storage Temperature ◽

Ph Value ◽

Aloe Vera ◽

Potassium Sorbate ◽

Randomized Design ◽

Aloe Vera Gel ◽

Fresh Cut ◽

Completely Randomized Design

ABSTRAK Buah melon yang telah mengalami pengolahan minimal memiliki sifat mudah rusak (perishable) dengan masa simpan yang relative singkat. Penelitian ini bertujuan untuk mengatahui pengaruh pelapisan gel lidah buaya dengan campuran asam askorbat dan kalium sorbat terhadap susut bobot, pH dan organoleptik buah melon potong segar atau proses minimal. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari dua faktor perlakuan yaitu konsentrasi asam askorbat (0%, 1.5% dan 3%) dan kalium sorbat (0%, 0.2% dan 0.4%). Percobaan ini diulang sebanyak tiga kali dengan suhu penyimpanan 5±2?C. Hasil penelitian menunjukkan asam askorbat dan kalium sorbat berpengaruh nyata terhadap nilai susut bobot, pH dan atribut organoleptik buah melon potong segar. Asam askorbat dan kalium sorbat mampu menghambat kehilangan bobot, mempertahankan nilai organoleptik dan menurunkan nilai pH sehingga aktivitas pertumbuhan jamur dan kapang terhambat pada buah potong tersebut. Gel lidah buaya dengan penambahan asam askorbat 3% dan kalium sorbat 0,2% merupakan perlakuan yang memberikan nilai atribut organoleptik terbaik selama penyimpanan. Kombinasi ini mampu mempertahankan nilai warna dan tekstur hingga hari ke 14 serta mempertahankan aroma hingga hari ke 10. ABSTRACT Melon fruit which is undergone a minimal process is easy to damage (perishable) with short shelf life. This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD consisted of two treatment factors, namely ascorbic acid (0%, 1.5%, and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2?C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values ??of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values ??, and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.

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Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens

Foods ◽

10.3390/foods9050653 ◽

2020 ◽

Vol 9 (5) ◽

pp. 653 ◽

Cited By ~ 1

Author(s):

Manjula D. Ghoora ◽

Nagarajan Srividya

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Aloe Vera ◽

Ascorbic Acid Content ◽

Dip Coating ◽

Postharvest Quality ◽

Overall Acceptability ◽

Aloe Vera Gel ◽

First Time ◽

Quality And Shelf Life

Microgreens are highly respiring produce characterized by a relatively short shelf-life. In this study, the efficacy of two types of macro-perforated packaging, PET clamshell (PET–CS) and LDPE self-seal bag (LDPE–SSB), was assessed on the postharvest quality and shelf life of radish (RaS) and roselle (HbS) microgreens stored at 5 °C. Pre-harvest spray treatment (AGSC) was compared with postharvest dip coating (AGDC) using Aloe vera gel (AG) for the first time in microgreens for postharvest quality improvement. PET–CS had a lower physiological loss in weight (PLW), respiration rate (RR), electrolyte leakage (EL), microbial counts (MCs), and higher overall acceptability (OA) than LDPE–SSB. AG-coated microgreens had significantly (p ≤ 0.05) lesser deteriorative postharvest changes and higher ascorbic acid content than uncoated control. AGSC maintained better OA and postharvest quality than AGDC, especially at the end of the study period in terms of reducing EL, retaining greenness (−a*), and chroma value in HbS microgreens. In RaS microgreens, AGSC helped to maintain lower PLW, MC, and higher ascorbic acid levels. AGSC could be suggested as an eco-friendly ergonomic pre-harvest treatment along with PET–CS for enhancement of postharvest quality and shelf life in RaS and HbS microgreens, with a tremendous potential to be extended to other microgreens.

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

Jurnal Keteknikan Pertanian ◽

10.19028/jtep.08.3.105-112 ◽

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

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Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50983 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7679-7688

Author(s):

Fabián Rico Rodríguez ◽

Carolina Gutiérrez Cortés ◽

Consuelo Díaz Moreno

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Mangifera Indica ◽

The Other ◽

Soluble Solids ◽

Total Acidity ◽

Minimally Processed ◽

Color Changes ◽

Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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Application of biodegradable Aloe vera gel for extending the shelf-life of tomato

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/8.2/132-137 ◽

2017 ◽

Vol 8 (2) ◽

pp. 132-137

Author(s):

KANMANI KANMANI ◽

V. MEENAKSHI ◽

G. SASHIDEVI

Keyword(s):

Shelf Life ◽

Aloe Vera ◽

Aloe Vera Gel

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Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

Scientia Horticulturae ◽

10.1016/j.scienta.2020.109228 ◽

2020 ◽

Vol 265 ◽

pp. 109228 ◽

Cited By ~ 7

Author(s):

Aney Parven ◽

Md. Rezwan Sarker ◽

Mallavarapu Megharaj ◽

Islam Md. Meftaul

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Carica Papaya ◽

Aloe Vera ◽

Aloe Vera Gel

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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Coatings ◽

10.3390/coatings9050285 ◽

2019 ◽

Vol 9 (5) ◽

pp. 285 ◽

Cited By ~ 7

Author(s):

Neda Maftoonazad ◽

Hosahalli S. Ramaswamy

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Respiration Rate ◽

Storage Conditions ◽

Soluble Solids ◽

Coating Process ◽

Quality Loss ◽

Quality Change ◽

Order Model ◽

Kinetics Of

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

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