Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit

Abstract

Edible coating is extensively applied for fresh produce preservation. In the present study, Aloe vera gel (AV) alone or combined with sage essential oil (EO; 0.1% or 0.5%) was used as fruit edible coating in tomatoes. Following treatments, tomatoes were stored at 11 °C and 90% relative humidity (RH) up to 14 days and analyzed for quality maintenance compared with uncoated fruits (control). Results showed that both AV and EO decreased decay symptoms with more pronounced effects on low EO concentration (i.e., 0.1%). The application of 10% of AV coating decreased fruit ethylene emission while EO (0.1% and 0.5%) application increased ethylene emission and respiration rates. AV coating decreased acidity, β-carotene, lycopene content and maintained fruit firmness. High levels of EO (0.5%) increased weight loss but decreased fruits’ redness, chroma, total soluble solids, acidity, β-carotene and lycopene content. Total phenolic content and antioxidants maintained or increased during storage when treated with AV and/or EO. Low levels of EO (0.1%) maintained or improved fruit quality characteristics during storage, and this was mirrored by the sensory evaluation preference (including the AV application) and quality related attributes.

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

“…However, when exposed to adverse handling and storage conditions, vegetables (especially minimally processed) tend to have short shelf life due to deterioration of their quality attributes. The use of natural products on fresh commodities and minimally processed fruit and vegetables has been previously studied by researchers and the outcomes are promising [ 14 , 15 , 17 , 30 , 32 , 48 , 49 , 50 ], but most importantly are well appreciated by the consumers. In the present work, the effects of the application of marjoram EO, chitosan, AA, and their combinations were assessed regarding the quality attributes of fresh-cut lettuce, indicating an alternative preservation postharvest management for quality and safe stored products.…”

“…Many studies have assessed the antimicrobial effects of EOs on the microbial load of fresh produce [ 13 , 14 , 15 , 24 ], indicating the importance of safe and high-quality produce for the consumer. For instance, the application of thyme EO on minimally processed lettuce exhibited high bacteriostatic activity against mesophilic and psychtotrophic bacteria, Enterobacteriaceae , and yeast and molds counts [ 13 ].…”

“…This has led to increased concern and demand for natural alternatives to replace chemicals used in the food industry and meet consumers’ needs. These alternatives might include essential oils (EOs) from medicinal and aromatic plants, organic acids (ascorbic, oxalic, and lactic acid), peptides, reducing agents (ascorbic acid and cysteine), and more [ 2 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Maillard compounds (hundreds of them) results from a sequence of non-enzymatic reactions (Figure 9), which start from sugars and an amino group (typically from an amino acid or protein) through room temperature to approximately 200 • C. These compounds are very good antioxidants, but they are usually associated with cooking processes (some of them) such as the flavors, aroma, and brown color released by baked food. Essential oil contains mainly terpenic compounds that are responsible for the antibacterial and antioxidant properties of films: monoterpenes (limonene, tricyclene, α-thujene, α-pinene, camphene, sabinene, β-pinene, β-myrcene, 3-carene, α-terpinene, α-phellandrene, p-cymene, υ-terpinene, α-terpinolene), oxigenated monoterpene (1,8-cineole (Z)-sabinenehydrate, linalool, d-fenchylalcohol, α-campholenal, camphor, borneol, 4-terpineol, α-terpineol, bornylacetate), sesquiterpene hydrocarbon (α-copaene, aromadendrene α, (E)-caryophyllene, alpha-amorphene, 7-cadinene, δ-cadinene), oxygenated sesquiterpene (caryophyllene oxide, α-eudesmol) [12,[117][118][119][120][121][122][123][124][125][126]. These molecules comply with the Code of Federal Regulations; they are GRAS, GRAS/FS, GMP, and are very effective, but their use is subject to controversy in the food industry, and replacements are needed (except for the natural product, and even for them, the use is allowed only after a careful evaluation of effects).…”

“…Total phenolic contents (TPC) (Folin-Ciocalteu reagent) data are expressed in equivalents of mg of gallic acid for 100 g of film (mg GAE/100 g film) [78,[118][119][120]155,156,[215][216][217][218][219][220][221][222][223][224][225][226][227][228].…”