Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes

Abstract

The effect of an edible film obtained from a commercial Aloe vera extract, on the quality maintenance of minimally processed grapes belonging to three different cultivars (Sugar Dne, Victoria and Black Magic) was evaluated by enzymatic (PPD, PME, β-GAL), physicochemical (pH, acidity, °Brix), and sensorial methods. All the analyzed parameters were measured in extracts obtained from minimally processed grapes packaged in ordinary atmosphere and stored at 4 °C for 15 days. Samples dipped into Aloe vera showed significant differences (p≤0.05) compared to untreated ones. The determination of such parameters and the evaluation of consumer acceptability were helpful to determine the effectiveness of the post-harvest treatment with Aloe vera for a storage period of 15 days.

Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

“…The primary enzyme responsible for browning is polyphenol oxidase (PPO; EC 1.14.18.1) which produces dark spots of melanoidins, also known as ‘russet spotting’ or ‘brown stain’, which negatively affect the consumer choice and provide an excellent substrate for microbial spoilage . The water loss and gradual increase of browning depend on many factors, such as storage temperature and humidity, minimal processing operations and packaging material . Different studies have proposed antioxidant treatments including acidulant and reducing compounds, such as citric and ascorbic acid, as tools to reduce the browning extent .…”

“…19,20 The water loss and gradual increase of browning depend on many factors, such as storage temperature and humidity, minimal processing operations and packaging material. 4,21 Different studies have proposed antioxidant treatments including acidulant and reducing compounds, such as citric and ascorbic acid, as tools to reduce the browning extent. 14,22 On the other hand, only a few works have studied the effects of pre-harvest factors on the overall quality of fresh-cut globe artichoke heads.…”

Studying the preservation of Brussels sprout depending on its treatment with antimicrobial preparations before storage

“…The addition of Aloe vera juice to the protective coating on papaya fruits made it possible to increase their shelf life by three times -up to 15 days at a storage temperature of 30 °C, due to the decrease in the intensity of microorganism development [12,13]. The use of Aloe vera juice as part of an edible protective coating on the fruits of table grapes significantly reduced the intensity of microorganisms' development over 15 days at a storage temperature of 4 °C [14]. It should be noted that the use of essential oils and plant extracts as antiseptics, as well as film-forming mixtures, has not been widely used by manufacturers.…”

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“…Крім того, існують успішні спроби застосування екстракту алое в сільськогосподарському секторі безпосередньо для захисту плодів харчових культур після збору від мікроорганізмів-шкідників. Занурення плодів винограду в екстракт алое (Aloe Vera Extra, Zuccari, Trento, Italy) дало можливість подовжити термін зберігання винограду в необхідних умовах (4±0,5 °C) на шість днів [40]. Застосування екстракту алое в комбінації з аскорбіновою кислотою дало можливість ефективно зменшити кількість дріжджових і цвілевих популяцій на плодах і знизити втрати врожаю за необхідних умов зберігання [41].…”