Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit

Mohammadi, Leila; Ramezanian, Asghar

doi:10.1007/s11694-020-00634-7

Cited by 53 publications

(49 citation statements)

References 41 publications

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“…This could be attributed to the hydrophobic properties of coating with the lipid content which increases the barrier efficacy of the A. vera coating (Tzortzakis et al, 2019). This result was in agreement with previous works such as employing a combination of A. vera and seed basil oil on apricot (Nourozi and Sayyari, 2019) and A. vera gel enriched with basil oil on strawberry (Mohammadi et al, 2021).…”

Section: Weight Losssupporting

confidence: 91%

“…The application of edible coatings has received attention as an effective way to extend the shelf life of fresh products. The edibles coating limit gaseous exchange and moisture loss through fruit and atmosphere by providing an external protective thin layer on the surface and maintain the fruit quality (Thakur et al, 2018;Mohammadi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

Mohammadi

Khankahdani²

2021

Environ. Control Biol.

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Short postharvest life of button mushroom (Agaricus bisporus L.) is a serious problem in the expansion of marketing and long-distance transportation of this product. Edible coating is an effective way to delay the browning process and mitigate the deterioration of button mushroom. In this study, the impact of Aloe vera gel alone and combined with basil oil as an edible coating on postharvest quality and browning of mushroom has been investigated. Surface morphology of the coated and uncoated mushrooms was studied by scanning electron microscopy (SEM). The results indicated that application of A. vera gel enriched with basil oil significantly alleviated weight loss, softening and respiration rate during the storage. In addition, coated samples delayed browning and color change compared to uncoated samples. Interestingly, total phenolic contents, antioxidant and phenylalanine ammonia lyase activity increased in samples coated by treatment of A. vera and basil oil. Relative electrolyte leakage, malondialdehyde content and polyphenol oxidase activity were also significantly lower in A. vera enriched with basil oil treated samples. These findings suggest that combination of A. vera with basil oil is a promising method to preserve the quality of the button mushrooms during cold storage.

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Section: Weight Losssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

Mohammadi

Khankahdani²

2021

Environ. Control Biol.

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“…In the other words, addition of basil oil to Aloe vera was improved prevention of water vapor loss with the polysaccharide-based coating from the Aloe vera (Paladines et al, 2014). This result was consistent with our earlier work with cold storage of strawberry (Mohammadi, Ramezanian, et al, 2021) and agreed with observations by Martinez Romero et al (2017) on plum by employing a mixture of Aloe vera gel coating and rosehip oil with 20°C storage.…”

Section: Weight Losssupporting

confidence: 93%

“…The maximum weight loss was obtained in the control (5.69 ± 0.06) and DW-treated samples (5.68 ± 0.14) compared with samples coated with AV (5.44 ± 0.19), AVBO1 (5.34 ± 0.14), and AVBO2 (5.17 ± 0.19) on the final day (Table 2). However, the previous experiment with cold storage at 4°C (Mohammadi, Ramezanian, et al, 2021) showed a lower rate of weight loss over 7 days of storage due to deceleration of dehydration at low temperature. The higher temperature accelerated the respiration and transpiration rates.…”

Section: Weight Lossmentioning

confidence: 71%

“…In a previous study, we utilized a new edible coating with Aloe vera gel containing basil oil, which was able to delay senescence and preserve the quality of strawberries at cold storage (4°C) (Mohammadi, Ramezanian, et al, 2021). Given the importance of maintaining the quality of strawberry during transfer, storage, and marketing, it is important to examine this new edible coating at ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

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Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Mohammadi

Tanaka

2021

J. Food Process. Preserv.

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Strawberry deterioration accelerates after harvesting when the fruit are exposed at ambient temperature. Therefore, it is imperative to utilize efficient methods to mitigate the deterioration of fruit at ambient temperature. In the current study, harvested strawberries were coated with Aloe vera gel either alone or mixed with essential oil from basil plant. Coated strawberries were stored at ambient temperature (20°C) for 7 days and successfully retained their postharvest quality during storage. Scanning electron microscopy was used to examine the fracture morphology of coated and uncoated fruits.Application of coatings, specially the combination of Aloe vera with basil oil, reduced weight loss, respiration rate, degradation of vitamin C, and color change. Additionally, fungal growth was intensively prevented at room temperature. Finally, sensory analyses revealed positive results for the coatings on visual aspect. The results demonstrated that application of Aloe vera-basil oil complex coating is an effective method to preserve the postharvest quality and extend shelf life of strawberry fruit at room temperature. Novelty impact statement:• Combination of Aloe vera gel coating and basil oil preserved postharvest quality of strawberry fruit at ambient temperature.

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Natural active products in fruit postharvest preservation: A review

Sun,

Tao,

et al. 2024

Food Frontiers

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Abundantly available plants, animals, and microbes are excellent source of active substance to be used as fruit preservatives to delay postharvest fruit from decay, maintain good quality, and increase the shelf life. Although they are effective and free from toxicological risks, the use of the natural active products in agriculture is still limited due to the high cost of producing, complexity interaction in food matrix, and unacceptance of odor. This review focuses on employing naturally occurring bioactive compounds as an alternative to the synthetic preservatives used in fruit. For this purpose, natural compounds from abundantly available source, such as plants, animals, and microbes, are systematically described for their properties, mechanism of action, and applicability. Different postharvest handling of bioactive compounds and mechanism of their triggered/controlled release properties are discussed, especially with regard to challenge and future directions of these new strategy to preserve fruit in industry. This review offers a fundamental theory and technologies to develop the efficient and safe alternative strategies to synthetic fruits preservatives. Overall, the utilization of natural preservative techniques offers promising opportunities to maintain quality and extend shelf life of fruit, with potential applications in various industries such as vegetables, meat, and processed food.

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Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit

Cited by 53 publications

References 41 publications

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Preservation of strawberry fruit with an Aloe vera gel and basil ( Ocimum basilicum ) essential oil coating at ambient temperature

Natural active products in fruit postharvest preservation: A review

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