Effect of Aloe vera gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit

2021 ◽  
Author(s):  
Saber Amiri ◽  
Laya Rezazad Bari ◽  
Shahryar Malekzadeh ◽  
Samaneh Amiri ◽  
Parisa Mostashari ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Strawberry Fruit ◽  
Aloe Vera Gel ◽  
Active Coating

VACUUM IMPREGNATION OF ALOE VERA GEL MAINTAINS POSTHARVEST QUALITY OF PEACH AND SWEET CHERRY FRUIT

2013 ◽  
pp. 399-403 ◽  
Author(s):  
D. Valero ◽  
P.J. Zapata ◽  
F. Guillén ◽  
S. Castillo ◽  
D. Martínez-Romero ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Vacuum Impregnation ◽  
Aloe Vera Gel

scholarly journals TEKNOLOGI PENANGANAN BUAH SEGAR STROBERI UNTUK MEMPERTAHANKAN MUTU / Fresh Handling Techniques for Strawberry to Maintain its Quality

2019 ◽  
Vol 38 (1) ◽  
pp. 47
Author(s):  
Ermi Sukasih ◽  
Setyadjit Setyadjit
Keyword(s):  
Acetic Acid ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Oxide Coating ◽  
Quality Standards ◽  
Added Value ◽  
Strawberry Fruit ◽  
Aloe Vera Gel ◽  
Handling Quality

<p>Strawberries (Fragaria sp.) are mostly grown in the mountainy areas in Indonesia and need a long transportation to get to the consumers. Long transportation will cause more than 50% damage to strawberries due to decay. Handling procedures need to be good and proper from farmer to the consumer or processor customer so that fruit reach destination in expected condition. Handling was done during pre-harvest and postharvest so that the quality of fresh strawberry fruit can be preserved. The technology for handling strawberry fruits that already exists includes: pre-harvest by spraying with antimicrobial agent, postharvest include for collecting, sorting and grading, washing, dipping with calcium chloride or naphtalene acetic acid, waxing, fumigation with nitric oxide, coating with chitosan or aloe vera gel combined with glycerol, irradiation, packaging, storage and transportation. The recommended storage temperature for strawberries is at 4oC, it can extend the shelf life of strawberries up to 1011 days with the best chemical characteristics. Implementing of SNI to strawberries in Indonesia to increase product competitiveness and increase added value still needs intensive efforts. 1.The classification and quality standards of strawberries can refer to the SNI No. 8026, 2014 and the Commission Implementing Regulation (2011).</p><p>Keywords: Strawberry, preharvest, postharvest, fresh handling, quality</p><p> </p><p><strong>Abstrak</strong></p><p>Di Indonesia, stroberi (Fragaria sp.) umumnya tumbuh di daerah pegunungan sehingga memiliki risiko tinggi dalam transportasi ke konsumen. Kerusakan stroberi karena perjalanan yang lama dapat mengakibatkan kerusakan buah lebih dari 50% akibat pembusukan. Penanganan yang baik dan benar diperlukan agar buah tetap dalam keadaan segar sampai ke tangan konsumen, sesuai dengan standar yang berlaku. Buah stroberi perlu ditangani dengan baik sejak prapanen hingga pascapanen agar kesegaran buah dapat dipertahankan. Teknologi penanganan stroberi yang telah dihasilkan meliputi: (1) pada saat prapanen adalah penyemprotan menggunakan antimikroba, (2) pada saat pascapanen pengumpulan buah secara hati-hati, sortasi dan grading, pencucian, pencelupan dengan kalsium klorida atau Naphtalene Acetic Acid, pelilinan, fumigasi dengan nitrit oksida, pelapisan dengan kitosan, gel lidah buaya yang dikombinasikan dengan gliserol, iradiasi, pengemasan, penyimpanan, dan pengangkutan. Penyimpanan buah stroberi pada suhu 4oC dapat memperpanjang umur simpan buah hingga 10-11 hari dengan karakteristik kimiawi terbaik. Penerapan SNI buah stroberi di Indonesia masih perlu diupayakan lebih intensif untuk meningkatkan daya saing produk dan meningkatkan nilai tambah. Klasifikasi dan standar mutu buah stroberi dapat mengacu pada SNI No 8026 Tahun 2014 dan Commission Implementing Regulation (2011).</p><p>Kata kunci: Stroberi, prapanen, pascapanen, penanganan segar, mutu</p>

The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit

2014 ◽  
Vol 92 ◽  
pp. 23-28 ◽  
Author(s):  
Diego Paladines ◽  
Daniel Valero ◽  
Juan Miguel Valverde ◽  
Huertas Díaz-Mula ◽  
María Serrano ◽  
...  
Keyword(s):  
Beneficial Effect ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Aloe Vera Gel
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