Effects of aloevera edible coating on quality and postharvest physiology of ber (Zizyphus Mauritiana Lamk.) under ambient storage conditions

Mani, Arghya; Jain, Niyati; Singh, Arun Kumar; Sinha, Mukta

doi:10.5958/0976-4623.2017.00024.x

Cited by 6 publications

(2 citation statements)

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“…Earlier reports also support our findings, in which that novel edible coating of ALV gel significantly retained AAC in mangoes (Ebrahimi & Rastegar, 2020), apricots (Nourozi & Sayyari, 2020), apples (Khan et al, 2019), oranges (Rasouli et al, 2019), cherries (Ozturk et al, 2019), litchi and jujube (Mani et al, 2017) fruits.…”

Section: 2-diphenyl-1-picrylhydrazyl-radical Scavenging Activitysupporting

confidence: 92%

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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Section: 2-diphenyl-1-picrylhydrazyl-radical Scavenging Activitysupporting

confidence: 92%

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

et al. 2021

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“…Application of ALV gel coating have been found to actively preserve the titratable acidity and accumulation of SSC and sugar-to-acid ratio during storage by delaying senescence in fruits and vegetables. Numerous reports about fresh horticultural produce such as tomato (Khatri et al, 2020), litchi (Ali et al, 2019a), orange (Rasouli et al, 2019), mango (Atlaw, 2018), strawberry (Qamar et al, 2018), TA B L E 3 Effect of Aloe vera application on postharvest disease incidence of fruits and jujube (Mani et al, 2017) supported this statement and revealed that coated fruits displayed maintained acidity and better consuming quality. ALV gel coating has been found to reduce the degeneration in organic acids with maintenance of sugar-to-acid ratio at higher level.…”

Section: Phytonutrients and Antioxidative Capacitymentioning

confidence: 78%

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

Hasan

Riaz²,

Malik

et al. 2021

J. Food Biochem.

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Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion (O − • 2 ), hydrogen peroxide (H 2 O 2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. Practical applicationsALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.

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Application of Edible Coatings and Packaging Materials for Preservation of Fruits-Vegetables

Manojj

Yasasve²,

Nellaiah

et al. 2021

Materials Forming, Machining and Tribology

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Effects of aloevera edible coating on quality and postharvest physiology of ber (Zizyphus Mauritiana Lamk.) under ambient storage conditions

Cited by 6 publications

References 0 publications

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

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

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview

Application of Edible Coatings and Packaging Materials for Preservation of Fruits-Vegetables

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