Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

6533b7d4fe1ef96bd1263480

RESEARCH PRODUCT

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Raimondo Gaglio Giuseppe Sortino Vittorio Farina Roberta Passafiume

subject

Taste Health (social science)Titratable acid Plant Science hydroxypropyl methylcellulose lcsh:Chemical technology Shelf life Health Professions (miscellaneous)Microbiology Sensory analysis Aloe vera 040501 horticulture law.invention 0404 agricultural biotechnology lemon essential oil law hemic and lymphatic diseases natural antimicrobial agent post-harvest technologies lcsh:TP1-1185 Food science Essential oil natural antimicrobial agents biology Chemistry Ripening 04 agricultural and veterinary sciences sustainability biology.organism_classification 040401 food science Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree Kiwi post-harvest technologie 0405 other agricultural sciences Actinidia deliciosa A <i>Actinidia deliciosa</i> A Settore AGR/16 - Microbiologia Agraria Food Science

description

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

year	journal	country	edition	language
2020-07-16	Foods

https://doi.org/10.3390/foods9070939