Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit

Sogvar, Ommol Banin; Saba, Mahmoud Koushesh; Emamifar, Aryou

doi:10.1016/j.postharvbio.2015.11.019

Cited by 326 publications

(233 citation statements)

References 39 publications

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“…Tomatoes were weighed during storage every 5 days; the data indicate that longer storage time increased the weight loss rate of the tomatoes. Weight loss mainly occurred due to the loss of water by transpiration and loss of carbon reserves due to respiration (Sogvar et al, ). An increase in the weight loss may be associated with transpiration through the microscopic cracks on the fruit surface (Benhabiles et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…After 10 days of storage, the control group had ( p < .05) a lower amount of ASA, that is, 15.4 mg/100 g, while the edible coatings caused a delay in this decrease in the ASA content. A decrease in the ASA content during storage was due to the autoxidation and instability of ASA (Sogvar et al, ). Edible coatings can better inhibit the loss of ASA content and our results are consistent with the data of Zhou et al, .…”

Section: Resultsmentioning

confidence: 99%

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Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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Polysaccharides from Osmunda japonica Thunb (Op) exhibit a wide range of biological activities including antibacterial, anti‐inflammatory, antioxidant, and antitumor effects. Carboxymethyl cellulose (CMC) is a type of cellulose derivative that can form dense films. CMC can slow the respiratory transpiration of tomatoes and reduce water evaporation. Coatings of CMC (0.7% concentration) with various levels of Op (0.02%, 0.04%, 0.06%, 0.08%, and 0.1%) were used to preserve tomatoes at room temperature. The treatment, weight loss, hardness, titratable acidity (TA), respiratory intensity, and concentrations of ascorbic acid, polyphenol oxidase, and malondialdehyde (MDA) were evaluated in tomatoes after 0, 5, 10, 15, 20, and 25 days of storage. Compared with untreated tomatoes, the tomatoes with Op‐incorporated CMC coatings had reduced respiratory intensity, weight loss and ascorbic acid loss, increased TA, controlled MDA, and inhibited the decay of tomatoes. Therefore, the use of Op‐incorporated CMC coatings extended the shelf life and maintained the quality of postharvest tomatoes. Practical applications In the past decades, the use of edible coatings has attracted widespread interest in extending the shelf life of particularly perishable foods. Currently, applications of edible coatings have been proven to be promising as a tool to improve the quality and extend the shelf life of various fruits. But there have been no reports on the effect of Op‐incorporated CMC treatment on the postharvest quality of tomatoes during storage. The purpose of this work is to investigate the efficiency of Op‐incorporated CMC treatment to extend shelf life and provide theoretical guidance for the preservation of tomatoes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Zhang

Liu

et al. 2019

J Food Process Preserv

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“…It also reduces oxidation‐induced loss of phenolic compounds eventually leading to delayed browning incidence during storage of a treated produce (Ali, Khan, Nawaz, et al, ; Chrysargyris, Nikou, & Tzortzakis, ; Mirshekari, Madani, & Golding, ). Use of AVG as an edible coating has also been reported on mango (Dang, Singh, & Swinny, ), nectarines (Ahmed, Singh, & Khan, ), kiwifruit (Benítez, Achaerandio, Pujolà, & Sepulcre, ), tomato (Chrysargyris et al, ), mushroom (Mirshekari et al, ), strawberry (Sogvar et al, 2016; Qamar et al, ) and litchi (Ali, Khan, Nawaz, et al, ).…”

Section: Introductionmentioning

confidence: 94%

“…Its use is generally considered safe on fresh‐cut fruits (Saba & Sogvar, ). Moreover, it acts as an antioxidant, inhibits the loss of endogenous AA of the treated commodity and can be incorporated into a suitable edible coating material to improve its anti‐browning efficacy (Sogvar et al, ). The use of AA as an effective browning inhibitor has been reported in numerous fresh‐cut products under various storage conditions (Saba & Sogvar, ; Sikora & Świeca, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

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“…Por otro lado, los recubrimientos a base de Aloe vera son muy utilizados debido a que son transparentes, inodoros e insípidos. Se caracterizan por la facilidad que presentan para formar películas y brindar protección microbiana (Marpudi, 2011;Sogvar, 2016). Estos componentes han mostrado mejorar la barrera de gases, retrasando la pérdida de humedad, el proceso de pardeamiento enzimático y rancidez oxidativa en vegetales y frutas debido a la disminución en la frecuencia respiratoria.…”

Section: Introductionunclassified

Propiedades de conservación: recubrimiento a base de quitosano y Aloe vera aplicado en papa criolla (Solanum phureja)

et al. 2016

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ResumenEn este trabajo se desarrollaron películas a partir de diferentes mezclas de quitosano y Aloe vera (80:20, 70:30 y 60:40) con el fin de evaluar las propiedades relacionadas con la tensión superficial de la película y espesor. La proporción 80:20 presentó un aspecto homogéneo, por lo cual se utilizó en la papa criolla (Solanum phureja) como recubrimiento. Este fue aplicado por inmersión del tubérculo y posterior secado variando la temperatura entre 40 °C a 70 °C con humedad relativa constante (H.R. 80%) durante 48 h. Se determinaron los parámetros colorimétricos CIELab, pérdida de peso y de carotenoides totales para cada tratamiento. Se utilizó un diseño aleatorizado simple para un total de 24 h por tratamiento. Cabe mencionar, que la cinética para las variables de estudio encontradas fue de orden cero, es decir, que el cambio de las propiedades depende exclusivamente del tiempo. La aplicación de recubrimiento a base de quitosano y Aloe vera en papa criolla permitió conservar el contenido de carotenoides totales hasta en un 70% en comparación con las muestras sin recubrimiento.Palabras clave: recubrimientos, gel Aloe vera, carotenoides, polisacáridos. AbstractIn this work, some films were developed starting from different mixtures of chitosan and Aloe vera (80:20, 70:30 and 60:40) in order to evaluate the properties related to the superficial tension of the layer and thickness. The ratio 80:20 presented a homogeneous appearance for which the native potato was used (Solanum phureja) as a coating. This was applied by the dipping and subsequent drying of the tuber, varying the temperature from 40 °C to 70 °C

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Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit

Cited by 326 publications

References 39 publications

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Propiedades de conservación: recubrimiento a base de quitosano y Aloe vera aplicado en papa criolla (Solanum phureja)

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