Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit |
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| Institution: | 1. Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain;2. Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain;1. Dept. Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain;2. Dept. Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain;1. Department of Biotechnology, Hemchandracharya North Gujarat University, Patan, India;2. Department of Life sciences, Hemchandracharya North Gujarat University, Patan, India;3. Department of Biotechnology, Shri A. N. Patel Post Graduate Institute of Science and Research, Anand, India |
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| Abstract: | Recently harvested peaches and plums were coated with either Aloe vera or Aloe arborescens gels and allowed to ripen at 20 °C for six days. Both coatings significantly delayed ethylene production, the effect being higher in plum which had the highest ethylene production rates. Changes in quality parameters related to peach and plum postharvest ripening, such as colour changes, reduction of acidity and increasing in ripening index (total soluble solids/total acidity ratio), were significantly delayed in coated fruit. In addition, both coatings significantly reduced weight loss, especially the A. arborescens gel. Thus, A. arborescens gel could be even more effective than A. vera gel for use as an edible coating for preserving the quality of climacteric fruit. |
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| Keywords: | Ethylene Quality Edible coating |
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