Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage

Khaliq, Ghulam; Ramzan, Muhammad; Baloch, Abdul Hameed

doi:10.1016/j.foodchem.2019.01.135

Cited by 149 publications

(82 citation statements)

References 28 publications

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“…In treatments with AV gel 60% and AV gel 80%, a gradual increase in TSS was observed until the end of the trial, which indicates that the treatments with the AV gels had slowed the respiration rate of guava fruits during the storage period. Similar findings were reported previously, indicating a link between TSS and respiration rate [ 35 ]. The maximum increase in TSS content (11.03) was found in the control on the 6th day; the TSS value then decreased to 8.15 on the 12th day.…”

Section: Resultssupporting

confidence: 92%

“…Apart from guava fruit, AV gel coatings have been effective in controlling weight loss in other commodities. For instance, AV gel treatment reduced the weight loss and increased the shelf life of sapodilla [ 35 ] and cherry fruits [ 39 ]. Aloe vera gel also turned out to be appropriate for the extension of the shelf life of grapes at 20% concentration at low temperature storage by reducing moisture loss [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

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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: Resultssupporting

confidence: 92%

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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Section: Introductionmentioning

confidence: 99%

“…Sapota ( Manilkara zapota L. (P. Royen), also known as sapodilla and chikoo, is a popular tropical fruit that contains a wide range of vitamins and phytochemicals . A major problem for the widespread marketing and consumption of sapota fruit is its relatively short postharvest life . Low‐temperature storage is commonly used to extend the storage and shelf life of many fruits and vegetables; however, sapota fruit is sensitive to chilling injury (CI) at temperatures below 14 °C, where typical symptoms of CI include dark‐brown spots and pitting of the skin .…”

Section: Introductionmentioning

confidence: 99%

“…[1][2][3] A major problem for the widespread marketing and consumption of sapota fruit is its relatively short postharvest life. 1 Low-temperature storage is commonly used to extend the storage and shelf life of many fruits and vegetables; however, sapota fruit is sensitive to chilling injury (CI) at temperatures below 14°C, 2 where typical symptoms of CI include dark-brown spots and pitting of the skin. 4 CI is the most limiting factor for the long-term storage and marketing of sapota fruit.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest melatonin treatment reduces chilling injury in sapota fruit

et al. 2020

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BACKGROUND Sapota is a popular tropical fruit characterized by a very short postharvest life. Low‐temperature storage prolongs postharvest life of sapota fruit, but chilling injury symptoms can develop if the storage temperature is less than 14 °C. There have been no reports on the effects of postharvest melatonin application on the development of chilling injury in sapota fruit during cold storage. The objective of this study was to investigate the effects of different concentrations of postharvest melatonin application (0, 30, 60 and 90 μmol L−1) during cold storage (8 °C) for up to 30 days with an additional 1‐day shelf life at ambient temperature. RESULTS All melatonin treatments reduced chilling injury symptoms, reduced electrolyte leakage, malondialdehyde (MDA) content, H2O2 and superoxide anion (O2−), and increased proline content and the activity of superoxide dismutase (SOD), catalase (CAT) and γ‐aminobutyric acid (GABA), and reduced the activities of phospholipase D (PLD) and lipoxygenase (LOX) compared to the control. CONCLUSION Postharvest melatonin treatment could be a useful strategy for reducing chilling injury during cold storage and transport of sapota fruit. The results indicate that melatonin reduces chilling injury of sapota fruit through maintaining membrane integrity, SOD and CAT activities, and reducing PLD and LOX activities. © 2019 Society of Chemical Industry

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Optimization of aloe vera‐sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

Fatima,

Kumar,

Bhadauria

2024

Future Postharvest and Food

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White button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera‐sodium alginate (AV‐SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2‐factor 4‐level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV‐SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.

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Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage

Cited by 149 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

Postharvest melatonin treatment reduces chilling injury in sapota fruit

Optimization of aloe vera‐sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

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