Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry (Fragaria × ananassa cv. Cadonga) fruits. (19th September 2019)

• Record Type: Journal Article
• Authors: Sicari, Vincenzo; Loizzo, Monica Rosa; Pellicanò, Teresa M.; Giuffrè, Angelo M.; Poiana, Marco
• Is Part Of: International journal of food science & technology. Volume 55:Number 2(2020)
• Page Start: 861
• Page End: 870
• Publication Date: 2019-09-19
• Subjects: Aloe arborescens gel -- edible coating -- post‐harvest quality -- strawberry; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14349
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Strawberries ( Fragaria × ananassa cv. Cadonga) are highly perishable fruits with a storage life, which may be less than a week. In this study, Aloe arborescens gel was used as post‐harvest treatment in order to maintain strawberry quality. Strawberries coated with edible A. arborescens gel were packaged in a polypropylene box and stored. Fruit titratable acidity, pH, soluble solid content, ascorbic acid, total phenols, total flavonoids, total anthocyanins and antioxidant activity evaluated by two different tests (DPPH and ABTS) were measured during 14 days of storage. Significant differences were found ( P < 0.05) for the samples treated with A. arborescens compared to the control. During conservation, use of Aloe gel maintained lower values for total soluble solids, a higher concentration of total phenols and ascorbic acid, and a better antioxidant activity when compared to the control. The anthocyanin content remained largely unchanged throughout, in all compared samples. Abstract : Fragaria × ananassa is a highly perishable fruits. Aloe arborescens gel was investigated as possible postharvest treatment. Aloe arborescens gel did not affect taste and appearance of the fruits. This coating improves quality and lengthen shelf‐life of these largely consumed fruits.