Novel Edible Coating Based on Aloe vera Gel To Maintain Table Grape Quality and Safety
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- 作者：Juan Miguel Valverde ; Daniel Valero ; Domingo Martí ; nez-Romero ; Fabiá ; n Guillé ; n ; Salvador Castillo ; and Marí ; a Serrano
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：October 5, 2005
- 年：2005
- 卷：53
- 期：20
- 页码：7807 - 7813
- 全文大小：210K
- 年卷期：v.53,no.20(October 5, 2005)
- ISSN：1520-5118
文摘
A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedlesstable grapes during cold storage and subsequent shelf life. Table grapes have a crucial economicvalue as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss ofquality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 daysat 1 
C plus 4 days at 20 C, based on the fast weight loss, color changes, accelerated softening andripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treatedwith A. vera gel significantly delayed the above parameters related to postharvest quality losses,and storability could be extended up to 35 days at 1 C. Interestingly, this edible coating was able toreduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantlyincreased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effectsin terms of delaying rachis browning and dehydration and maintenance of the visual aspect of theberry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this isthe first time A. vera gel has been used as an edible coating in fruits, which would be an innovativeand interesting means for commercial application and an alternative to the use of postharvest chemicaltreatments.Keywords: Aloe vera; ripening; firmness; color; postharvest; sensory analyses; mesophillic aerobics;yeast and molds
C plus 4 days at 20 C, based on the fast weight loss, color changes, accelerated softening andripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treatedwith A. vera gel significantly delayed the above parameters related to postharvest quality losses,and storability could be extended up to 35 days at 1 C. Interestingly, this edible coating was able toreduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantlyincreased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effectsin terms of delaying rachis browning and dehydration and maintenance of the visual aspect of theberry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this isthe first time A. vera gel has been used as an edible coating in fruits, which would be an innovativeand interesting means for commercial application and an alternative to the use of postharvest chemicaltreatments.Keywords: Aloe vera; ripening; firmness; color; postharvest; sensory analyses; mesophillic aerobics;yeast and molds