Effects of Aloe vera gel and MAP on bioactive compounds and quality attributes of cherry laurel fruit during cold storage

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

“…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 ].…”

Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage

“…Green chilies are one of the highly perishable vegetable crops which exhibit substantial moisture loss resulting in lower consumer acceptance. ALV coating has been proved as a substantial barrier against water loss with extension in shelf life by delaying senescence of fresh produce as earlier reported for different fruits including apricot (Nourozi & Sayyari, 2020), mango (Ebrahimi & Rastegar, 2020), litchi , apple (Khan et al, 2019), Sapodilla (Khaliq et al, 2019a), table grapes (Peyro et al, 2017), bananas (Ratra et al, 2016), and cherries (Ozturk et al, 2019), and some vegetables such as lotus roots , tomatoes (Khatri et al, 2020), and eggplants (Amanullah et al, 2016) during storage, respectively. Thus, the application of ALV coating before storage can extend the marketable window of green chilies.…”

“…, cherries(Ozturk et al, 2019), peaches(Paladines et al 2014), tomatoes(Chauhan et al 2015), plums (Martínez-Romero et al, 2017), bananas(Ratra et al 2016), carrots(Panwar et al 2016), and nectarine fruits(Ahmed et al, 2009), respectively.…”

Physico-chemical and Enzymatic Changes in Cold Stored ‘Dusehri’ Mango Fruits in Response to Beeswax and <i>Aloe Vera </i>Gel Coatings

“…Edible coatings such as Aloe vera gel (AVG) and beeswax forms a physical barrier on the fruit surface and regulate the selective permeability to gases such as oxygen, carbon dioxide and water vapour, thus delaying the natural physiological ripening process. AVG reduces the microorganism activity, delay the oxidative stress in fruits and decelerates the respiration rate and ripening process [4]. Studies demonstrated that AVG coatings maintained quality attributes and prolonged the storage life in apricot [5], delayed browning incidence in litchi [6], and enhanced the antioxidant activity in raspberry [7].…”