Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya
| Autor: | Roberta Passafiume, G. Gugliuzza, Vittorio Farina, Alessandra Gallotta, Giuseppe Sortino, Filippo Saletta, Dario Scuderi, Ilenia Tinebra |
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| Přispěvatelé: | Farina, Vittorio, Passafiume, Roberta, Tinebra, Ilenia, Scuderi, Dario, Saletta, Filippo, Gugliuzza, Giovanni, Gallotta, Alessandra, Sortino, Giuseppe |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Article Subject Titratable acid engineering.material 01 natural sciences Aloe vera Gel based Ready-to-eat Aloe coating Coating TX341-641 Food science Safety Risk Reliability and Quality 040502 food science biology Kappa-Carrageenan Chemistry Nutrition. Foods and food supply Ripening 04 agricultural and veterinary sciences Antimicrobial biology.organism_classification Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree engineering Postharvest 0405 other agricultural sciences 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Food Quality, Vol 2020 (2020) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (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). The 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 CaCl2 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. |
| Databáze: | OpenAIRE |
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