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.

Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry (Fragaria × ananassa cv. Cadonga) fruits / Sicari, V; Loizzo, M. R.; Pellicanò, T. M.; Giuffrè, A. M.; Poiana, M.. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 55:2(2020), pp. 861-870. [10.1111/ijfs.14349]

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

Sicari V;Giuffrè A. M.;Poiana M.
2020-01-01

Abstract

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.
2020
Aloe arborescens gel, edible coating, post-harvest quality, strawberry.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/1277
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