The Efficacy of Aloe-vera Coating on Postharvest Shelf Life and Quality Tomato Fruits during Storage

Kator, Liamngee; Hosea, Zakki Yula; Ene, Ogidi Patience

doi:10.9734/arja/2018/41540

Cited by 12 publications

(15 citation statements)

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“…The 500 mL/L dose of Aloe vera gel was found to cause 100% inhibition of P. digitatum and 64% of A. niger. According to the findings of Kator et al [48], 20%, 60%, and 100% concentrations of Aloe vera gel are effective in preventing the occurrence of decay in tomato fruits for seven days of storage. However, these authors suggested that a 100% concentration has significantly higher effects, and the positive impact may continue for 16 days of storage.…”

Section: Antimicrobial Activity Of Aloe Veramentioning

confidence: 99%

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Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Kahramanoğlu

Chen

et al. 2019

Agronomy

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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 approximately 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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Section: Antimicrobial Activity Of Aloe Veramentioning

confidence: 99%

“…However, chrysophanol (52), emodin (53), physcione (54), aloe-emodin (55) are four major anthraquinone aglycones. Six anthraquinone dimmers (45)(46)(47)(48)(49)(50) were also identified from Aloe vera.…”

Section: Anthraquinone and Its Glycoside Derivativesmentioning

confidence: 99%

Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Kahramanoğlu

Chen

et al. 2019

Agronomy

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Section: Anthraquinone and Its Glycoside Derivativesmentioning

confidence: 99%

“…Positive effects of Aloe vera gel on the prevention of weight loss were also noted for tomatoes. Kator et al [48] noted that the use of 20%, 60% and 100% concentrations of Aloe vera gel resulted in 58.20, 59.20 and 65.80 g tomatoes after 16 days of storage, while the untreated tomato fruits were found to have only 25.90 g of fruit. The initial weights of the tested tomato fruits were between 82.40-83.80 g for all treatments.…”

Section: Respiration Rate and Weight Lossmentioning

confidence: 99%

“…For example, previous studies have shown that the fruit firmness of pineapples stored at ambient temperatures (27+2 °C) and 55-60% relative humidity for seven weeks with an Aloe vera gel coating was about 600 N, while the firmness of uncoated fruits was found to be less than 100 N at the same time [73]. Aloe vera gel at a concentration of 20%, 60% and 100% was reported to maintain the fruit firmness of tomatoes for about 16 days of storage [48]. Castillo et al [64] noted similar results for table grapes, while Aloe vera gel was found to keep berry firmness higher than the control.…”

Section: Firmnessmentioning

confidence: 99%

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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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Aloe vera: A contemporary overview on scope and prospects in food preservation and packaging

Kumar

Kalita

Das

et al. 2022

Progress in Organic Coatings

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The Efficacy of Aloe-vera Coating on Postharvest Shelf Life and Quality Tomato Fruits during Storage

Cited by 12 publications

References 0 publications

Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel

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

Aloe vera: A contemporary overview on scope and prospects in food preservation and packaging

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