Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Abstract

Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gelbased edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

“…The gelatinous parenchyma was separated from the leaves by means of a stainless-steel knife removing the external epidermis. It was triturated using an ultra-Turrax T25 (Janke and Kunkle, IKa Labortechnik, Breisgau, Germany) for 5 min at 24,500 rpm to form a homogeneous substance, and filtered to remove the fibrous portion [36]. Based on our previous studies, the threshold for sensory acceptance was established at 40% of its volume in 300 mL of water (v/w) due to a bitter taste that occurred at higher concentrations (data not shown).…”

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

“…Papaya and peach fruits treated with CaCl 2 showed greater firmness and better shelf life than untreated fruits [ 18 , 19 ]. In ready-to-eat products, CaCl 2 also reduces the ripening rate and color loss without changing the qualities of the products and maintaining a high content of TSS [ 20 ]. Additionally, the presence of AsA or its derivatives (0.5–4% ( w / v ) in fruit has been reported in many studies.…”

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

“…Currently, one of the most studied natural matrices of edible coatings is the gel extracted from Aloe vera leaves; its gel is rich in bioactive compounds that have been widely used for their medicinal and therapeutic properties [ 24 ], including anthraquinones; aloin α and β; hemodin; aloe-mannan (polysaccharide); lecithin; almost all essential amino acids (20 out of 22); many vitamins (A, B1, B2, B6, B12, C and E); mineral salts (zinc, magnesium, manganese, selenium, calcium and iron); acetylsalicylic acid and choline amylase. As a coating, it has been extensively used in concentrations between 50% and 100% in products such as nectarines [ 25 ], mangoes [ 26 ], apples [ 27 , 28 ], papayas [ 29 ] and peaches [ 30 ] in order to reduce respiration rates, ethylene production, weight loss and microbial load due to its antibacterial and antifungal activity [ 31 , 32 ]. However, as demonstrated by Farina et al [ 27 , 29 ], Aloe vera gel-based edible coatings without the addition of additives (such as polysaccharides or lipids) show no improvement in fresh-cut fruits compared to other edible coatings added with these natural additives.…”