Novel Edible Coating Based on Aloe vera Gel To Maintain Table Grape Quality and Safety

Abstract

A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C. Interestingly, this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this is the first time A. vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments.

Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

“…Chitosan, a natural carbohydrate copolymer [-(1-4)-2-acetamido-d-glucose and -(1-4)-2-amino-d-glucose units], which is yielded from deacetylation of chitin [poly- (1)(2)(3)(4)-N acetyl2d-glucosamine], is harmless to humans, animals and, and the environment; and has been studied for efficacy in inhibiting decay and extending shelf life of fruits. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungus [4,5], so one of interest application of this biopolymer is products preservation because of its ability to be used as coating materials to extend the shelf life of different products [6,7].…”

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AbbreviationsPWC: Physiological Water Conservation; FDI: Fruit Disease Index; PV: Peroxide value

IntroductionThe traditional concept of a packaging is to preserve the quality of the product with a minimal product/packaging interaction, however, in recent years, a wide variety of packages have been employed for interaction with products to provide desirable or beneficial effects [1]. Active packaging technology is a relatively novel concept beneficial for extending the product shelf-life, maintaining its nutritional and sensory quality, as well as contributing to the microbial safety [2].

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“…Effects of F1 and F3 on water preservation approximately were similar and the difference was to a lesser extent in these two coating groups compared to control (F0). A. vera gel based edible coating have been shown to prevent loss of moisture and firmness [4,14,1]. …”

Efeito do quitosano e ácido acético na conservação de uva de mesa

“…A aplicação do quitosano e ácido acético foi realizada por imersão dos cachos de uva nas soluções anteriormente descritas, durante 5 minutos, tal como descrito por Martínez-Romero et al (2006), Shahkoomahally e Ramezanian (2014), Silva (2010) e Valverde et al (2005). Para se proceder à secagem, os cachos foram colocados durante 2 horas em suportes de rede construídos para o efeito, com divisórias de forma a separar as amostras, que foram depois colocadas em caixas plásticas previamente identificadas.…”

Development and Storage Studies of Therapeutic Ready to Serve (RTS)Made from Blend of Aloe vera, Aonla and Ginger Juice

“…There are over 250 species of aloe vera grown around the world; However only two species viz. A. barbadensis Miller and A. aborescens are considered the most importance one for processing point of view [4]. A fresh aloe vera leaves used to obtain two components, firstly bitter yellow latex from peripheral bundle sheath called aloe vera sap and a mucilaginous gel from parenchymatous tissue.…”