Postharvest quality response of strawberries with aloe vera coating during refrigerated storage

Nasrin, T. A. A.; Rahman, Md. Atiqur; Hossain, M. A.; Islam, MM; Arfin, Most Sadia

doi:10.1080/14620316.2017.1324326

Cited by 59 publications

(44 citation statements)

References 22 publications

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“…is one of the most consumed nonclimacteric fruits due to its organoleptic and nutritional properties [1]. However, strawberry is extremely perishable with a short postharvest life, mainly because of high metabolism as well as susceptibility to mechanical damage and infection by phytopathogenic bacteria, fungi, and viruses [2].…”

Section: Introductionmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 ∘ C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage ( < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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Section: Introductionmentioning

confidence: 99%

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Jian

Gao

et al. 2017

International Journal of Polymer Science

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“…Aloe vera gel alone or in combination with gum tragacanth has been reported to delay colour changes in bell peppers during long-term storage [79]. Prevention of colour changes by the application of an Aloe vera gel coating was also reported for mangoes [85], fresh-cut oranges [81], strawberries [62], plums [80] and fresh-cut apples [89].…”

Section: Overall Appearance and Colourmentioning

confidence: 93%

“…The impact of Aloe vera gel on the postharvest quality attributes is also reported to improve with the combination of some other materials, including chitosan [76], plantain flour [77,78], glycerol starch [53], gum tragacanth [79], rosehip oil [80], and gelatin [81]. Previous studies have also shown that Aloe vera gel prevents weight loss in pistachios [82], strawberries [62,83], tomatoes [56,57,84], bell peppers [79], raspberry fruits [60], mangoes [85], blueberries [61], peaches [86], nectarines [71], sour cherries [87], sweet cherries [88], plums [80], fresh-cut papaya fruits [75], fresh-cut oranges [81], and fresh-cut apples [89].…”

Section: Respiration Rate and Weight Lossmentioning

confidence: 93%

“…Navarro et al [55] performed a study with Aloe vera gel alone or in combination with thymol on nectarines and reported that the Aloe vera gel alone is more efficient in prevention of the decay caused by Rhizopus stolonifer, B. cinerea and P. digitatum. Aloe vera gel coatings were previously tested against decay and found to significantly lower counts for moulds, yeast, and mesophilic aerobics in different fruits and vegetables, including tomatoes [56,57], citrus fruits [58,59], raspberry fruits [60], blueberries [61], strawberries [62], and ready-to-eat pomegranate arils [63]. The preharvest application of Aloe vera gel treatment was also previously tested and found to be effective in postharvest storage; specifically, it was found to reduce the decay incidence of table grapes [64,65].…”

Section: Phytosterols and Othersmentioning

confidence: 99%

“…The Aloe vera gel coated fruits were reported to maintain the turgorore pressure of the cell walls and incorporate texture enhancers to reduce firmness loss. An Aloe vera coating has previously been reported to promote firmness retention in different kinds of fruits and/or ready-to-eat fruits, including pomegranate arils [63], tomatoes [84], peaches [86], strawberries [62], sour cherries [87], sweet cherries [88], plums [80] and fresh-cut apples [89].…”

Section: Firmnessmentioning

confidence: 99%

See 2 more Smart Citations

Chemical Constituents, Antimicrobial Activity and Food Preservative Characteristics of <em>Aloe vera</em> Gel

Kahramanoğlu¹,

Chen²,

Chen³

et al. 2019

Preprint

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Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture, and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

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Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce

Saberi

Golding

2018

Polymers for Food Applications

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Postharvest quality response of strawberries with aloe vera coating during refrigerated storage

Cited by 59 publications

References 22 publications

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Chemical Constituents, Antimicrobial Activity and Food Preservative Characteristics of <em>Aloe vera</em> Gel

Postharvest Application of Biopolymer-Based Edible Coatings to Improve the Quality of Fresh Horticultural Produce

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