Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride

Abstract

An experiment was performed on effect of aloevera gel and calcium chloride coating on the shelf life of apple fruit. All the samples were stored for 75 days and analyzed at 15 days of storage interval. Sample T0 was used as a control (untreated), T1 with 10 percent aloevera gel coating, T2 with 20 percent aloevera gel coating, T3 with 2 percent calcium chloride, T4 with 10 percent aloevera gel and 2 percent calcium chloride coating and T5 with 20 percent aloevera gel and 2 percent calcium chloride coating. All the samples were analyzed both for physicochemical and organoleptic attributes that include total soluble solids (TSS), ascorbic acid, titratable acidity, sugar/acid ratio, pH (Power of Hydrogen ion concentration), weight loss, firmness, decay index, color, flavor, texture and overall acceptability. Highest mean value for TSS was found in T0 (13.91) while the lowest mean value was found in T4 (12.62). Highest mean value for acidity was found in T4 (0.59) while lowest mean value was found in T0 (0.52). Highest mean value for sugar/acid ratio was found in T0 (27.95) while lowest mean value was found in T4 (21.72). Maximum pH value was showed by T0 (4.93) while minimum pH value was showed by T4 (4.34). Maximum Ascorbic Acid content was found in T4 (7.93) while minimum Ascorbic acid was found in T0 (6.82). Highest weight loss was found in T0 (10.08) while lowest mean value was found in T4 (5.41). Highest mean value for firmness was found in T4 (6.51) while minimum firmness was showed by T0 (5.85). Highest decay index was found in T0 (11.57) while lowest mean value was found in T4 (3.80). Maximum score for color was showed by T4 (7.08) while minimum score was observed in T0 (5.76). For flavor, maximum score was found in T4 (7.10) while minimum score was showed by T0 (5.78). Maximum score for texture was found in T4 (7.03) while minimum score was observed in T0 (5.83). Highest mean value for overall acceptability was found in T4 (7.06) while minimum value was recorded in T0 (5.75). Increase was observed in the physicochemical attributes that include TSS from 12.31 to 14.07°brix, sugar/acid ratio from 18.94 to 31.96, pH from 4.29 to 5.12, weight loss from 0.00 to 14.36% and decay index from 0.00 to 13.75%. Decrease was observed in titratable acidity from 0.65 to 0.44%, ascorbic acid from 8.46 to 5.40mg/100g and firmness from 6.41 to 5.43kg/cm 2 . All the organoleptic attributes decreased during storage. Color decreased from 8.70 to 4.20, flavor from 8.63 to 4.11, texture from 8.66 to 4.33 and overall acceptability from 8.63 to 4.20. It was concluded that sample T4 with 10% aloe vera gel and 2% CaCl2 followed by T3 with 2% CaCl2 was considered as the best sample on the basis of physicochemical and organoleptic quality.

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

“…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.…”

“…Green chilies are one of the highly perishable vegetable crops which exhibit substantial moisture loss resulting in lower consumer acceptance. ALV coating has been proved as a substantial barrier against water loss with extension in shelf life by delaying senescence of fresh produce as earlier reported for different fruits including apricot (Nourozi & Sayyari, 2020), mango (Ebrahimi & Rastegar, 2020), litchi , apple (Khan et al, 2019), Sapodilla (Khaliq et al, 2019a), table grapes (Peyro et al, 2017), bananas (Ratra et al, 2016), and cherries (Ozturk et al, 2019), and some vegetables such as lotus roots , tomatoes (Khatri et al, 2020), and eggplants (Amanullah et al, 2016) during storage, respectively. Thus, the application of ALV coating before storage can extend the marketable window of green chilies.…”

“…Nevertheless, SSC and ripening index was recorded slightly higher in ALV gel-coated chilies, than control (Figure 7a,c). Previous results showed varying findings, ALV gel coating presents higher SSC, lower acidity, and ripening index in apples, peaches, tomatoes, and litchi fruits throughout the storage periods Farina et al, 2020b;Khan et al, 2019;Khatri et al, 2020;Sortino et al, 2020). Moreover, fruits coated with ALV had reduced SSC, acidity, and ripening index in apricot and table grapes which is considered in contrast to previous results (Nourozi & Sayyari, 2020;Peyro et al, 2017).…”

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

“…Aloe vera gel applied to table grapes [60], cherries [50], and plums [61], has shown excellent results in terms of improving product presentation and reducing browning of treated fruits. Similar results were also found by Marpudi SK., Ramchandaran P. and Srividya N. [62] for figs coated with Aloe vera gel, which maintained the color of the fruit, its texture, and ripeness during storage.…”

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

“…Moreover, storage life of fruits and vegetables can be extended in cold chain using fixed temperature and relative humidity, and controlled atmosphere (CA) with optimized gasses combinations. ALV play critical role in enhancing the shelf and storage life of fresh produce through maintaining the bioactive compounds (Khaliq, Ramzan, et al, 2019;Misir et al, 2014), enzymatic and nonenzymatic antioxidant activities (Ali et al, 2019a(Ali et al, , 2019b, reducing disease and decay incidence (Navarro et al, 2011), and retaining their sensory quality (Khan et al, 2019) (Table 2).…”