Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus)

Mirshekari, Amin; Madani, Babak; Golding, Jonathan M.

doi:10.1007/s11694-019-00040-8

Cited by 38 publications

(37 citation statements)

References 28 publications

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“…The activity of SOD enzyme also reduced progressively during storage, although SOD activity losses were smaller in treated fruits than in control fruits ( Figure 7 C). AV gel coating can decline the senescence rate and maintain the activity of antioxidant enzymes [ 58 ]. To control the reactive oxygen species (ROS) levels and to protect cells under stress conditions, tissues contain enzymes for scavenging ROS.…”

Section: Resultsmentioning

confidence: 99%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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Section: Resultsmentioning

confidence: 99%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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“…AVG coating reduces metabolic activities and prevents characteristic color loss of the treated fruits and vegetables. 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: 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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“…Hydroxyl radicals (-OH) assay is generated for mushroom samples by the Fenton's reaction. Mushrooms (50 mg) were mixed with 1 mL of 10 mmol/L Na 2 HPO 4 2H 2 O (pH 7.4) with 15 mmol/L 2-deoxy-d-ribose at ambient temperature [8]. Approximately 0.7 mL of the mixture was added to 1 mL of glacial acetic acid and 3 mL of 0.5% thiobarbituric acid.…”

Section: Hydroxyl Radical (-Oh) Determinationmentioning

confidence: 99%

“…The difference can be due to the effect of coating films applied. Amin et al [8] recently revealed that Aloe vera gel coating treatment can reduce the browning of white button mushrooms and the TBARS values. By the end of the storage period, the results reported that both titanium/CHN and silica/CHN films inhibited TBARS accumulation and preserved the membrane integrity.…”

Section: Tbars In Mushroomsmentioning

confidence: 99%

“…Atmosphere modification with a higher amount of carbon dioxide and poorer in oxygen can be able to adjust the metabolism, respiration rate, and other physiological activities [5]. Potentially alternative methods were applied to extend the shelf-life, reduce moisture loss, microbial contamination, improve color and appearance such as refrigeration, cultivating with calcium dichloride, ionizing radiation, and coating [6][7][8]. Chitosan, as an edible biopolymer, is commonly used for coating due to its antibacterial activities, and low toxicity [9].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

et al. 2021

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Agaricus Bisporus is an edible button mushroom that is highly perishable with an extremely short shelf-life at ambient temperature. This work aims to evaluate some antioxidant activities, oxidation enzymes, and determine postharvest qualities of nano-coated mushrooms with the combination of chitosan (CHN) component during storage at 4 °C for (0, 3, 6, 9, and 12 days). Silica/CHN Film strongly delayed the mushroom respiratory spike onset and blocked carbon dioxide passage from inside to the outside, while Titanium/CHN Film (0.035 mmol s−1 kg−1) established the lowest O2 production rate and thiobarbituric acid reactive substances production (6.21 nmol g−1). Silica/CHN Film was mainly effectual for the polyphenol contents (0.39 g kg−1) and antioxidant activities (78.14% and 71.09%) for DPPH and ABTS+ radical scavenging activities, respectively. The results reported that Silica/CHN Film induced the highest (catalase and ascorbate peroxidase) activities, while Titanium/CHN Film recorded the highest (peroxidase and superoxide dismutase) activities of antioxidant enzymes. Besides, Titanium/CHN Film preserved relatively lower contents of hydrogen peroxide (22.40 µmol g−1) and hydroxyl radical (0.16 µmol g−1). In a word, nano-materials used in coating films such as titanium or even silica with the combination of CHN can directly reduce the cell degradation, oxidation processes and enhance the harvested horticultural crops.

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Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus)

Cited by 38 publications

References 28 publications

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

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

Evaluation of Antioxidant Activities, Oxidation Enzymes, and Quality of Nano-Coated Button Mushrooms (Agaricus Bisporus) during Storage

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