Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Abstract

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya (Annona cherimola Mill)

“…Our analysis revealed that TPC varied between 28.50 ± 1.92 (Fino de Jete) and 174.90 ± 11.69 (Chaffey) mg GAE per 100 g of PW, recording an average value equal to 75.18 ± 57.94 mg GAE per 100 g PW. The mean value is higher than those reported for the flesh of other tropical fruits with high commercial impact, including kiwi, papaya, mango and avocado [7,10,45,58]. Furthermore, the mean value for TPC in our fruits was 10-fold higher than for cherimoya fruits from Portugal [59], but 3-fold lower than those obtained for the flesh of fruits from Ecuador [60].…”

“…Our results, in agreement with other literature data, demonstrated that cherimoya is a tropical fruit with high nutritional value. Indeed, it had low fat content, while containing an amount of sugars and proteins generally higher than other common tropical fruits, including mango [ 7 ], kiwi [ 45 ], pineapple [ 46 ], and papaya [ 10 ].…”

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…Aloe vera gel with lemon essential oil and a variant with gelling agent had a positive effect on quality parameters (firmness, color, weight). These variants also reduced the multiplication of microbes level due to gas exchange capability of the natural coating as well as the antimicrobial properties of the essential oils and Aloe vera mucilage [215].…”

Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) Arils

“…In CTR packages, O 2 concentration shrinks consistently compared to MAPN 2 and MAPAr samples after T 4 . The level of O 2 reached by CTR is detrimental, because it promotes anaerobic fermentative reactions leading to unpleasant odors and off-flavors [ 44 ]. O 2 concentration decreases in both MAP treatments with a smaller rate, suggesting a slower respiration rate from the arils inside the bags.…”

“…Microbiological analysis was conducted following the work of Passafiume et al [ 44 ]. Different microbial groups were investigated as follows: total mesophilic microorganisms (TMM) on plate count agar (PCA), total psychrotrophic microorganisms (TPM), and yeasts and molds on yeast extract peptone dextrose (YPD) agar supplemented with 0.1-g/L chloramphenicol to avoid bacterial growth.…”