Aloe vera Coating Efficiency on Shelf Life of Eggplants at Differential Storage Temperatures

Amanullah, Sikandar; Jahangir, Muhammad; Ikram, Rao Muhammad; Sajid, Mateen; Abbas, Farhat; Mallano, Ali Inayat

doi:10.1016/s1006-8104(17)30003-x

Cited by 14 publications

(11 citation statements)

References 11 publications

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“…In the case of acidity, it showed an increasing trend for PPB condition and control samples during all the storage time whereas VPB condition presented a gradual decrement during this period. An increase in pH values during eggplant storage at temperatures between 0 and 30°C was also reported by Concellón et al (2007) and Amanullah et al (2016). According to this, the pH value of eggplant fruits increases with storage temperature (Amanullah et al, 2016 andConcellón et al, 2007).…”

Section: Packaging Conditionssupporting

confidence: 70%

Effect of Storage Conditions on Physicochemical Characteristics and Phenolic Compounds of Eggplant (Solanum melongena L.)

López

Franco

Pastén

et al. 2019

rcia

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High demand for fresh fruit and vegetables requires the implementation of techniques to extend the shelf life of these highly perishable products. A widely used method for this purpose is the refrigeration; however, it is known that most of the vegetables preserved in this way evidence chilling injury signs during storage. Eggplants cv C029 recently harvested were stored at 13°C packed into low-density polyethylene bags either with perforations (PPB), vacuum packaged (VPB), or unpacked during 5, 10, 15 and 20 days to evaluate the effect of chilling on physicochemical characteristics and visual appearance. Unpacked Eggplants presented remarkable chilling injury symptoms, losing its commercial quality before 10d of storage. Fruit stored in VPB showed discoloration affecting visual appearance but maintains the phenolic compounds and avoided pulp and seeds browning. Eggplants packed in PPB showed the best results in this work, preserving overall characteristics during 15d.

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Section: Packaging Conditionssupporting

confidence: 70%

Effect of Storage Conditions on Physicochemical Characteristics and Phenolic Compounds of Eggplant (Solanum melongena L.)

López

Franco

Pastén

et al. 2019

rcia

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“…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.…”

Section: Fruit Weight Loss Disease Incidence and Red Chili Weightmentioning

confidence: 66%

“…Its gel is a tasteless, colorless, and odor-free gelatinous material that contains several potentially active constituents like flavonoids, phenylpropanoids and coumarins, phytosterols, chromone and anthraquinone, phenylpyrone, glycoside and phenol derivatives (Kahramanoğlu et al, 2019). Edible coatings containing ALV gel have been reported to improve food appearance, prevent moisture loss, retain firmness, lower respiration and delay oxidative browning and inhibit microbial growth in various vegetables including tomato (Khatri et al, 2020), eggplant (Amanullah et al, 2016), lotus roots , peeled carrots (Panwar et al, 2016), cucumber (Adetunji et al, 2014) and bell peppers (Mohebbi et al, 2014) but the effect of ALV gel application on preventing decay incidence and retaining the quality of green chilies has not yet been evaluated comprehensively.…”

mentioning

confidence: 99%

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

et al. 2021

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Green chilies (Capsicum annuum L.) are grown world-over in subtropical regions. Annual global production of green chilies and peppers is around 37 million tonnes from an area of two million ha (FAO, 2018) and their annual export trade as a fresh commodity is worth 5.1 billion US$ (FAO, 2017). Green chilies are a good source of vitamin C, potassium, magnesium, and iron (Panigrahi et al., 2017). Maintenance of the quality of fresh green chilies is quite challenging in fresh supply chains. After harvest, the quality of green chilies deteriorates very quickly due to high moisture loss, wrinkling, and rapid degradation of green color (Hameed et al., 2013). Such deleterious changes in the quality of peppers are undesirable from consumer perspectives.Though low-temperature storage is a viable solution to extend market

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“…Similarly, [26] ound that SS in cranberries treated with aloe vera and chitosan remain stable during storage with slight variations. Otherwise, it was reported by [27], which found an increase of SS in aubergines when coated with aloe vera (0.1%, 0.5% and 1%) during a storage time of 12 days.…”

Section: Soluble Solids (Ss)mentioning

confidence: 72%

Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Buelvas-Caro¹,

Corrales²,

Ramos³

2019

Respuestas

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In this research the effect of edible coatings based on aloe vera and cassava starch on the physicochemical properties and the kinetic parameters of degradation of ascorbic acid (AA) in pineapple minimally processed during 16 days of storage at 4 ° C was evaluated. Five treatments (T1, T2, T3, T4 and T5) were tested, pineapple “honey gold” with coating solutions of different aloe vera / starch concentrations (100/0, 75/25, 50/50, 25/75 and 0/100 respectively), and a control treatment (T6 ) that corresponds to fruit without coating. The coatings were carried out by immersing the fruit previously processed for 1 minute. The results show that the treatment with the best pH values, titratable acidity (AT) and maturity index (IM) was T3 (pH: 3.61, AT: 0.0480, IM: 2.915), in terms of moisture and soluble solids (SS) the T1 treatment (% Moisture: 81.725) and T4 (SS: 11.19) showed the most optimal values. The model that best described the degradative behavior of AA is zero order, being the T4 treatment the most adequate to preserve vitamin C with a value (k: 0.781), a half-life (t ½: 28 days) and a decimal reduction time (D: 93 days).

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Aloe vera Coating Efficiency on Shelf Life of Eggplants at Differential Storage Temperatures

Cited by 14 publications

References 11 publications

Effect of Storage Conditions on Physicochemical Characteristics and Phenolic Compounds of Eggplant (Solanum melongena L.)

Effect of Storage Conditions on Physicochemical Characteristics and Phenolic Compounds of Eggplant (Solanum melongena L.)

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

Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

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