Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid and Aloe vera gel

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Mehdi Hosseinifarahi ◽  
Ehsan Jamshidi ◽  
Sedigheh Amiri ◽  
Freshteh Kamyab ◽  
Mohsen Radi
Keyword(s):  
Antioxidant Activity ◽  
Salicylic Acid ◽  
Phenolic Content ◽  
Aloe Vera ◽  
Quality Parameters ◽  
Strawberry Fruit ◽  
Degradation Kinetic ◽  
Aloe Vera Gel

scholarly journals Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2646 ◽  
Author(s):  
Lipan ◽  
Moriana ◽  
Lluch ◽  
Cano-Lamadrid ◽  
Sendra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Volatile Compounds ◽  
Deficit Irrigation ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Nutrition Quality ◽  
Yield And Quality ◽  
Volatiles Compounds

The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.

scholarly journals Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

2020 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Luh Suriati ◽  
Ni Made Ayu Suardani S.
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Strawberry Fruit ◽  
Application Layer ◽  
Cold Temperatures ◽  
Aloe Vera Gel ◽  
Variable Weight ◽  
Aloe Gel

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature.  One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

scholarly journals Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges

2021 ◽  
pp. 12-20
Author(s):  
Victor C. Wabali ◽  
Winifred C. Chukwu
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Total Solid ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
Wax Coating

Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The goal of this study is to extend the shelf life of harvested oranges by the application of Aloe Vera wax, paraffin wax and polyethylene film to evaluate the treatment that will enhance physico-chemical parameters as well sensory characteristics. Other parameters examined were weight loss, pH, Total sugar (brix), Total solid, ash, moisture and vitamin C content. Results indicated that weight loss was observed across samples, however the weight loss was least with Aloe vera coated oranges which showed a significantly higher weight value (170.57 gm) after 3 weeks of storage. Sensory profile results showed that Aloe vera coated oranges had higher color and overall acceptability scores of 6.65 and 7.20 respectively. Also, the aloes vera coated oranges showed higher vitamin C content (24.15 mg/100 ml), indicating that oranges coated with Aloe vera gel prevented the deterioration of vitamin C during the period of storage.

Effect of Aloe vera gel treatment on bioactive compounds and antioxidant activity during storage of sweet cherry

2017 ◽  
pp. 607-612 ◽  
Author(s):  
M. Serrano ◽  
S. Castillo ◽  
D. Valero ◽  
J.M. Valverde ◽  
F. Guillén ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Sweet Cherry ◽  
Aloe Vera ◽  
Aloe Vera Gel ◽  
Gel Treatment
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