Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 2 2 2015 02 20 Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage 15 29 91 10.22104/jift.2015.91 FA Aryou Emamifar Department of Food Science and Technology, College of Agriculture, University of Kurdistan Assistant Professor of Central research of strawberry breeding and improvement, University of Kurdistan Journal Article 2014 07 25 Strawberry fruits have a very short postharvest life, mostly due to their relatively high water content and metabolic activity, and rots from microbial growth. An edible coating based on diluted Aloe vera gel by distilled water at different concentrations (e.g. 10, 40, and 70%, w/w) was used as postharvest treatment to examine of shelf-life and maintain the quality of strawberries during storage at 4°C and 75 ± 5 % relative humidity. Microbial stability (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA) content, weight loss, anthocyanin content, acidity, soluble solids content, and pH), and sensorial attributes (color, taste and total acceptation) of them were evaluated after 0, 4, 8, 12 and 16 days of storage, as compared to control. Aloe vera gel coatings significantly (p<0.05), delayed changes in the microbial growth, and reduced the weight loss and degradation of AA compared to control samples up to 16 days. Although antimicrobial activity was ranked highest significantly (p<0.05)for the treatment coating with 70% Aloe vera gel after 16 days, but some parts of physicochemical characteristic including degradation of AA (44.6 mg/100g) and weight loss (14/1%) of fruits were lost. Application of the treatment coating with 40% Aloe vera gel reduced the microbial load (2.95 cfu/g and 2.26 cfu/g for yeast and mold and total counts, respectively), degradation of AA (53.1 mg/100g), weight loss (12%) and increased visual acceptance in strawberry treated significantly (p<0.05 ) up to 16 days. Strawberry fruits have a very short postharvest life, mostly due to their relatively high water content and metabolic activity, and rots from microbial growth. An edible coating based on diluted Aloe vera gel by distilled water at different concentrations (e.g. 10, 40, and 70%, w/w) was used as postharvest treatment to examine of shelf-life and maintain the quality of strawberries during storage at 4°C and 75 ± 5 % relative humidity. Microbial stability (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA) content, weight loss, anthocyanin content, acidity, soluble solids content, and pH), and sensorial attributes (color, taste and total acceptation) of them were evaluated after 0, 4, 8, 12 and 16 days of storage, as compared to control. Aloe vera gel coatings significantly (p<0.05), delayed changes in the microbial growth, and reduced the weight loss and degradation of AA compared to control samples up to 16 days. Although antimicrobial activity was ranked highest significantly (p<0.05)for the treatment coating with 70% Aloe vera gel after 16 days, but some parts of physicochemical characteristic including degradation of AA (44.6 mg/100g) and weight loss (14/1%) of fruits were lost. Application of the treatment coating with 40% Aloe vera gel reduced the microbial load (2.95 cfu/g and 2.26 cfu/g for yeast and mold and total counts, respectively), degradation of AA (53.1 mg/100g), weight loss (12%) and increased visual acceptance in strawberry treated significantly (p<0.05 ) up to 16 days.

https://jift.irost.ir/article_91_81e8d74d1bf1d41171700307ee3d7c47.pdf