Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

Ali, Sajid; Khan, Ahmad Sattar; Nawaz, Aamir; Anjum, Muhammad Akbar; Naz, Safina; Hussain, Sajjad

doi:10.1016/j.postharvbio.2019.110960

Cited by 123 publications

(95 citation statements)

References 42 publications

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“…In this regard, the simultaneous use of SA and AV had a synergistic effect on the retention of TPC. Since oxidation might be the main reason for TPC reduction (Ali et al., 2019), it seems that the application of these treatments has limited the oxidation of total phenols. AV coating can protect TPC against oxidation by restricting O 2 availability (Ali et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Since oxidation might be the main reason for TPC reduction (Ali et al., 2019), it seems that the application of these treatments has limited the oxidation of total phenols. AV coating can protect TPC against oxidation by restricting O 2 availability (Ali et al., 2019). The positive effect of AV on TPC of pomegranate arils (Domingo Martínez‐Romero et al., 2013), strawberry (Sogvar et al., 2016), papaya fruit (Mendy, Misran, Mahmud, & Ismail, 2019), and litchi fruit (Ali et al., 2019) has also been reported.…”

Section: Resultsmentioning

confidence: 99%

“…The TAC of all samples decreased gradually throughout the storage time (6.8–12.8 mg Kg −1 , F3,48 = 95.80, p < .001). Degradation of anthocyanin is ascribed to the breakdown of vacuoles, which results in cellular compartmentation loss and anthocyanin enzyme‐induced degradation (Ali et al., 2019). The TAC of control was constant until day 10, and it had the highest TAC until this time.…”

Section: Resultsmentioning

confidence: 99%

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Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

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The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

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“…Accelerated senescence increases AA oxidation and leads to reduction in antioxidant enzymes activities. Due to increased AA oxidation and antioxidant enzymes activities reduction, production of reactive oxygen species takes place at higher rate and causes significant decline in DPPH‐RSA (Ali, Khan, Malik, et al, ; Ali, Khan, Nawaz, et al, ; Shah et al, ). AA or AVG application conserves a higher non‐enzymatic antioxidant activity in terms of DPPH‐RSA during postharvest storage (Hassanpour, ; Sogvar et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…AVG coating reduces metabolic activities and prevents characteristic color loss of the treated fruits and vegetables. It also reduces oxidation‐induced loss of phenolic compounds eventually leading to delayed browning incidence during storage of a treated produce (Ali, Khan, Nawaz, et al, ; Chrysargyris, Nikou, & Tzortzakis, ; Mirshekari, Madani, & Golding, ). Use of AVG as an edible coating has also been reported on mango (Dang, Singh, & Swinny, ), nectarines (Ahmed, Singh, & Khan, ), kiwifruit (Benítez, Achaerandio, Pujolà, & Sepulcre, ), tomato (Chrysargyris et al, ), mushroom (Mirshekari et al, ), strawberry (Sogvar et al, 2016; Qamar et al, ) and litchi (Ali, Khan, Nawaz, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

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Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

Cited by 123 publications

References 42 publications

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

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