Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
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 differ...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/7/939 |
| _version_ | 1797562258132303872 |
|---|---|
| author | Roberta Passafiume Raimondo Gaglio Giuseppe Sortino Vittorio Farina |
| author_facet | Roberta Passafiume Raimondo Gaglio Giuseppe Sortino Vittorio Farina |
| author_sort | Roberta Passafiume |
| collection | DOAJ |
| 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) <i>Aloe vera</i> gel, (2) <i>Aloe vera</i> gel + hydroxypropyl methylcellulose and (3) <i>Aloe vera</i> 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. <i>Aloe vera</i> gel and <i>Aloe vera</i> 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: <i>Aloe vera</i> gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, <i>Aloe vera</i> gel + lemon essential oil gives the characteristic taste of lemon essential oil and <i>Aloe vera</i> gel gives an herbaceous taste. The <i>Aloe vera</i> gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit. |
| first_indexed | 2024-03-10T18:26:36Z |
| format | Article |
| id | doaj.art-4feab9d5d3654f738831f8f85cfcb38b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:26:36Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4feab9d5d3654f738831f8f85cfcb38b2023-11-20T06:58:22ZengMDPI AGFoods2304-81582020-07-019793910.3390/foods9070939Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” KiwifruitsRoberta Passafiume0Raimondo Gaglio1Giuseppe Sortino2Vittorio Farina3Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyIn 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) <i>Aloe vera</i> gel, (2) <i>Aloe vera</i> gel + hydroxypropyl methylcellulose and (3) <i>Aloe vera</i> 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. <i>Aloe vera</i> gel and <i>Aloe vera</i> 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: <i>Aloe vera</i> gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, <i>Aloe vera</i> gel + lemon essential oil gives the characteristic taste of lemon essential oil and <i>Aloe vera</i> gel gives an herbaceous taste. The <i>Aloe vera</i> gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.https://www.mdpi.com/2304-8158/9/7/939post-harvest technologiessustainabilityhydroxypropyl methylcelluloselemon essential oilnatural antimicrobial agents<i>Actinidia deliciosa</i> A |
| spellingShingle | Roberta Passafiume Raimondo Gaglio Giuseppe Sortino Vittorio Farina Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits Foods post-harvest technologies sustainability hydroxypropyl methylcellulose lemon essential oil natural antimicrobial agents <i>Actinidia deliciosa</i> A |
| title | Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits |
| title_full | Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits |
| title_fullStr | Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits |
| title_full_unstemmed | Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits |
| title_short | Effect of Three Different <i>Aloe vera</i> Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits |
| title_sort | effect of three different i aloe vera i gel based edible coatings on the quality of fresh cut hayward kiwifruits |
| topic | post-harvest technologies sustainability hydroxypropyl methylcellulose lemon essential oil natural antimicrobial agents <i>Actinidia deliciosa</i> A |
| url | https://www.mdpi.com/2304-8158/9/7/939 |
| work_keys_str_mv | AT robertapassafiume effectofthreedifferentialoeveraigelbasedediblecoatingsonthequalityoffreshcuthaywardkiwifruits AT raimondogaglio effectofthreedifferentialoeveraigelbasedediblecoatingsonthequalityoffreshcuthaywardkiwifruits AT giuseppesortino effectofthreedifferentialoeveraigelbasedediblecoatingsonthequalityoffreshcuthaywardkiwifruits AT vittoriofarina effectofthreedifferentialoeveraigelbasedediblecoatingsonthequalityoffreshcuthaywardkiwifruits |