Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils

Abstract

A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), Aloe vera gel (10% or 20%), 10% Aloe vera + rosehip oil (0.25% or 0.50%), 20% Aloe vera + rosehip oil (0.25% or 0.50%), 10% Aloe vera + cinnamon oil (0.25% or 0.50%), and 20% Aloe vera + cinnamon oil (0.25% or 0.50%). Aloe vera in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The Aloe vera + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, A. vera + cinnamon oil coatings significantly (p < 0.05) inhibited the total counts of mesophilic aerobics, coliforms, and yeast and mold. Organoleptic attributes, including color, flavor, aroma, texture, and purchase acceptability were higher for the arils that were treated with 10% A. vera + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors.

Comparative analysis of the phenolic contents and antioxidant activities of different parts of two pomegranate (Punica granatum L.) Cultivars: ‘Tunisia’ and ‘Qingpi’

“…Pomegranate products, including juice, wine, vinegar, and others, are widely accepted by consumers globally (Kalaycıoglu and Erim, 2017). Pomegranate juice, constituting 78% (w/w) (Singh et al, 2022) of fresh food products, exhibits three times higher antioxidant activity compared to wine and green tea (Arantino et al, 2023). In this study, the TPC, TFC and TMAC of 'Tunisia' and 'Qingpi' fruit juice were respectively 0.53-2.95 mg GAE/g, 0.84-2.55 mg RE/g, and 2.67-208.35 nmol/g, which were lower than 'Wonderful' pomegranate juice (Arantino et al, 2023).…”

Effects of postharvest edible coating applications on storage life and quality of some apple cultivars

“…Similarly, Martínez-Romero et al ( 2019) reported higher firmness values in REO coated plum fruit during storage at room conditions. Singh et al (2022) reported that applying REO combined with Aloe vera gel in the form of edible coating in pomegranate arils had higher firmness values than those without treatment.…”

“…Previous studies have also reported that essential oil and Ca applications limit weight loss in fruit during storage. This effect is known to be successful in fruit by directly preserving both the physiological metabolism associated with ripening and the tissue firmness of the fruit (Shirzadeh et al, 2011;Paladines et al, 2014;Gago et al, 2016;Martínez-Romero et al, 2017;El-Dengawy et al, 2018;AL-Saikhan, 2018;Mahmoud et al, 2019;Martínez-Romero et al, 2019;Gemeda, 2021;Mazumder et al, 2021;Sati and Qubbaj, 2021;Singh et al, 2022). Saftner and Conway (1998) investigated the effects of postharvest CaCl 2 applications on the firmnesswater relations, cell wall calcium levels, and postharvest life of the apple.…”

“…Fruit texture is one of the important quality characteristics of horticultural crops (Sati and Qubaj, 2021). Fruit freshness is generally reported to be directly proportional to the firmness value (Amin, 2016) and firmness is a critical factor affecting customers' decision to purchase apple fruit (Amin, 2016;Singh et al, 2022). In 'S.…”

Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

“…Pomegranate products, including juice, wine, vinegar, and others, are widely accepted by consumers globally (Kalaycıoglu and Erim, 2017). Pomegranate juice, constituting 78% (w/w) (Singh et al, 2022) of fresh food products, exhibits three times higher antioxidant activity compared to wine and green tea (Arantino et al, 2023). In this study, the TPC, TFC and TMAC of 'Tunisia' and 'Qingpi' fruit juice were respectively 0.53-2.95 mg GAE/g, 0.84-2.55 mg RE/g, and 2.67-208.35 nmol/g, which were lower than 'Wonderful' pomegranate juice (Arantino et al, 2023).…”