Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

Parven, Aney; Sarker, Md. Rezwan; Megharaj, Mallavarapu; Meftaul, Islam Md

doi:10.1016/j.scienta.2020.109228

Cited by 77 publications

(80 citation statements)

References 37 publications

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“…The observed percentage of the decay incidence in present study suggested that the A. vera gel coating provides moderate to high control over the postharvest diseases. The positive effect of A. vera gel for the prevention of disease severity is not new, and the results of present study are in agreement with the findings of several studies (Martínez-Romero et al 2006;Benítez et al 2015;Kahramanoglu et al 2019;Mendy et al 2019;Rasouli et al 2019;Parven et al 2020). A. vera gel coating was previously noted to exhibit satisfactory inhibition of mycelial growth and spore germination (Mendy et al 2019).…”

Section: Discussionsupporting

confidence: 92%

“…Only A. vera gel was noted previously to have positive impact on visual quality (Mohebbi et al 2014;Sophia et al, 2015;Song et al 2013) which are in accordance with the results of present study. In a very recent study by Parven et al (2020), A. vera gel coating was reported to delay colour development during storage which improved the visual quality of the papaya fruits. Ali et al (2019) reported that the lotus root slices coated with A. vera gel have better overall visual quality as compared with the uncoated control fruits during storage.…”

Section: Discussionmentioning

confidence: 96%

“…strawberry (Sogvar et al 2016), tomato (Chrysargyris et al 2016, fresh-cut papaya fruits (Kuwar et al 2015) and fresh-cut oranges (Radi et al 2017). Parven et al (2020) reported that the coating of papaya fruits with A. vera gel provides favorable conditions for the prevention of fruit SSC.…”

Section: Discussionmentioning

confidence: 99%

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Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

et al. 2020

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Background: Cactus pear (Opuntia ficus-indica (L.) Miller) is an important food source for human beings but its consumption and marketability are limited due to the presence of spines and glochids on the fruit surface. Freshcut, ready-to-eat cactus pears have higher preference than the whole fruits. However, fresh-cut fruits have tissue wounding and quick deterioration, which decrease the marketability of the products. Therefore, present study was aimed to improve the storage quality of ready-to-eat cactus pears with the application of environmentally friendly bio-materials. Methods: Fruits of present study were hand collected by a traditional way from a farm located in Yayla village of Northern Cyprus. Fruits were then peeled to prepare fresh-cut prickly pears for further experiments. Fruit peeling was carried out in three steps: (i) slicing off and discarding the both ends of the prickly pears, (ii) making one long vertical slice down the body, and (iii) peeling back the skin by sliping our finger into the slice and preparing a peeled prickly pear without skin. The six treatments of present study are: (1) control-dipping the fruits into distilled water, (2) covering the fruits with Vitis vinifera leaves, (3) dipping the fruits into jelly, (4) dipping the fruits into Aloe vera gel, (5) dipping the fruits into Portulaca oleracea extract and (6) dipping the fruits into cactus gel. Totally 108 fruits (replications) were used for each treatment and 18 fruits from each treatment were selected for quality analysis with 3-days interval (3, 6, 9, 12, 15 and 18 days). Fruits of each treatment (6 from same treatment) were placed into an open plastic box (dimensions: 20 * 13 * 5 cm; material: PET) and was covered with a stretch film (LLDPE, 10 µm) for storage. The fruit boxes were stored at storage rooms adjusted to 5 ± 1 °C and 55 ± 5% relative humidity. Results: Results showed that, all treatments have varying positive effects on the prevention of weight loss. Among them, the highest positive effect was received from A. vera gel treatment (0.98%), and is followed by cactus gel (1.15%), V. vinifera leaf (1.39%) and jelly (1.61%) at the end of the experiments (18 days). A. vera gel and cactus gel were also found to have highest influence on the prevention of off-odor and decay incidence; and to protect the sensory and visual quality of the ready-to-eat cactus pears. Conclusions: Results suggested that the postharvest storage duration of ready-to-eat cactus pears might be extended from 9 to 15 days with the use of Aloe vera gel or cactus gel.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 96%

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Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

et al. 2020

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“…These parameters increased with AV content with values of 216 ± 2 • C and 223 ± 6 • C for FG, 221 ± 1 • C and 230 ± 2 • C for FG/AV1 and 228 ± 1 • C and 237 ± 4 • C for FG/AV4, respectively. This behaviour was associated with the antioxidant effect induced by the presence of bioactive compounds, such as polyphenols, quinones and polysaccharides, in AV, in agreement with the TPC and antioxidant activity results obtained in this work [11,12,19,21]. Some authors have also reported a slight increase in the degradation temperature of alginate-based blends with the addition of Aloe Vera due to the formation of polymer-polymer interactions [20].…”

supporting

confidence: 90%

“…A higher action against gram positive bacteria compared to gram negative microorganisms was also reported in Aloe Vera gel-based edible coatings to reduce the ripening process of sweet cherry [2]. According to some authors, the Aloe Vera gel extract could be used as an antifungal agent to prevent postharvest fungal diseases as it has been recently proved in papaya fruit [11,60].…”

Section: Antimicrobial Activitymentioning

confidence: 91%

Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Sánchez

Valdés

Martínez‐Abad

et al. 2020

Foods

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Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.

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Edible Films and Coatings

Basumatary¹,

Kalita²,

Katiyar³

et al. 2022

Biopolymer‐Based Food Packaging

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Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

Cited by 77 publications

References 37 publications

Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel

Edible Films and Coatings

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