The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Esmaeili, Yasaman; Zamindar, Nafiseh; Paidari, Saeed; Ibrahim, Salam A.; Nafchi, Abdorreza Mohammadi

doi:10.1111/jfpp.16003

Cited by 44 publications

(28 citation statements)

References 44 publications

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“…These results are comparable with the results of coating with A. vera gel and cinnamon EO in modified atmosphere packaging of strawberry. A reduction in microbial populations during storage was observed but there was no change observed in the mold and yeast counts until day 10 of storage; however, on day 15, a decrease in the microbial load was noticed [89]. At the end storage, the fruits treated with A. vera gel 40% and lemongrass EO recorded a lower microbial count than the fruits that underwent all other treatments.…”

Section: Microbiological Analysismentioning

confidence: 88%

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

et al. 2022

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Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.

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Section: Microbiological Analysismentioning

confidence: 88%

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

et al. 2022

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“…However, in an active modified atmosphere packaging (MAP)/MAS system, the interaction between the chemical absorber (sachets) and stored product performs some desired function other than just providing a barrier to the external environment and helps to improve the quality and safety of perishable fresh produce by maintaining the optimum gas concentration for longer period (Charles et al, 2003). Esmaeili et al (2021) also reported that the incorporation of cinnamon essential oil, aloe vera concentrated gel, calcium lactate and ascorbic acid in MAP of strawberry can effectively preserve its quality attributes for longer period of time. Thus, an active MAS system becomes highly adaptable and more convincing during bulk storage, handling, distribution and transportation of fresh produce.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Design of a modified atmosphere storage system for shelf life enhancement of mango ( Mangifera indica , cv. Amrapali )

Thakur

Mangaraj

Tripathi

et al. 2022

Food Processing Preservation

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Modified atmosphere storage (MAS) system was developed under passive as well as active conditions for bulk handling and storage of mango. The developed mathematical model used in the design process was validated and found to be appropriate, as indicated by moduli (E < 10%). The use of O2 absorber in the active MAS system has extended the shelf life of mango by 3.5 times as compared to control along with maintaining good quality attributes at the end of the storage period at ambient temperature (27°C). It may be due to attainment of an early dynamic equilibrium O2 and CO2 concentrations which were much close to the targeted level. The shelf life of mango under control, passive and active condition was found to be 4, 10 and 14 days, respectively. The extra shelf life gained by mango under active MAS condition may provide buffer period for storage, retailing and distribution during supply chain. Novelty impact statement The main cause of post‐harvest loss of crop like mango and other fresh produce is the poor handling due to unavailability of a bulk storage system at on‐farm level. Therefore, it is essential to develop an economical storage system which can facilitate large quantity storage of mango to the farmers at their orchard level itself. Hence, in the above context, our study is an attempt made to develop, design and compare an active as well as passive MAS system for mango. These uniquely developed and designed MAS systems were evaluated under passive as well as active condition by storing 100 kg of mango inside them. From the results, it was quite clear that an active MAS system can provide long‐term storage of mango even at on‐farm storage condition and can also facilitate a buffer period to the farmers during retailing and distribution.

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“…The customer judges the quality according to several sensorial factors such as firmness, appearance [9], and other related chemical properties such as vitamin C content and total soluble solids [10]. Storage can increasesome biological activities such as growth of the bacteria, molds, and yeasts [11]. Moreover, several studies reported that stored cucumbers have been associated with some microbial contaminations such as Salmonella, being contaminated during post-harvest processes [12,13].…”

Section: Introductionmentioning

confidence: 99%

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

et al. 2022

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Cucumbers have a short shelf-life of about 14 days, they are perishable due to the high moisture content. This study aimed to study the effects of nano-coating material such as titanium nanoparticles and chitosan with the addition of sodium tripolyphosphate as a crosslinker to enhance cucumber quality during storage. Some essential physical, chemical, and biological parameters were determined. CH-Nano-ST (chitosan/nano titanium oxide crystals/sodium tripolyphosphate) retained the maximum greenness, −7.99, compared to CH-Nano samples, which recorded −7.31. CH-Nano (chitosan/nano titanium oxide crystals) remained the lightest, 44.38, and CH-Nano-ST was a little darker (43.73) compared to the others treatments. The discoloration was extra severe with control (22.30), which started to spoil after the end of the first week. After 21 days of the storage period at 10 °C, the reducing sugars content reduced to reach −0.64 g/100 g and −0.21 g/100 g for CH-Nano and CH-Nano-ST treatments, respectively. The CH-Nano-ST treatment presented a lower value of toughness, followed by CH-Nano at the end of the storage period. Moreover, the highest crispness index was detected for CH-Nano (5.12%), while CH-Nano-ST treatment had a slight decline to reach 4.92%. The biological results indicated that CH-Nano-ST treatment can be applied to delay the microbial contamination of Salmonella spp. in cucumbers as it reached 0.94 log CFU/g, while the CH-Nano treatment reached 1.09 log CFU/g, at the end of the storage period. In summary, nano-coating treatments with the addition of sodium tripolyphosphate can be applied to regulator postharvest quality measurements of the biological activities in cucumbers during storage at 10 °C until 21 days.

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The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Cited by 44 publications

References 44 publications

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

Design of a modified atmosphere storage system for shelf life enhancement of mango ( Mangifera indica , cv. Amrapali )

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

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