Application of Aloe vera gel and olive oil coatings to enhance fruit quality and shelf-life of ber (Ziziphus mauritiana L.)

IF 0.7 4区 农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY Pesquisa Agropecuaria Brasileira Pub Date : 2022-01-01 DOI:10.19045/BSPAB.2022.110017
Javaria Sherani
{"title":"Application of Aloe vera gel and olive oil coatings to enhance fruit quality and shelf-life of ber (Ziziphus mauritiana L.)","authors":"Javaria Sherani","doi":"10.19045/BSPAB.2022.110017","DOIUrl":null,"url":null,"abstract":"Ber (Zizyphus maritiana Lamk) is an important tropical fruit. Ber fruit is known as “fruit of poor” because of low price in the market. This work was planned to evaluate Aloe vera gel and olive oil edible coating to enhance its shelf life and minimize post-harvest losses. The treatments included were T1= (control), T2= Olive oil (2%), T3= Olive oil (2.5%), T4= Olive oil (3%), T5 = Aloe vera gel (2%), T6 = Aloe vera gel (2.5%) and T7= Aloe vera gel (3%). Physico-chemical parameters of fruits were analyzed and recorded 12 day of storage. The study revealed that both olive oil and Aloe vera gel coatings were effective in maintaining quality of Ber fruit during storage period of 12 days. Minimum physiological weight loss, lesser loss in acid contents were observed in Aloe vera gel treated fruits along with maximum color retention compared to uncoated fruits. Coatings delayed ripening. Ascorbic acid loss and decay percentage were reduced by using different concentrations of olive oil and Aloe vera gel. Based on results deduced from the present study, it is concluded that application of Aloe vera gel was at par with olive oil coating but olive oil 3% and Aloe vera 3% proved best so, these coatings could be applied to enhance fruit shelf life and quality.","PeriodicalId":19826,"journal":{"name":"Pesquisa Agropecuaria Brasileira","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pesquisa Agropecuaria Brasileira","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.19045/BSPAB.2022.110017","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 1

Abstract

Ber (Zizyphus maritiana Lamk) is an important tropical fruit. Ber fruit is known as “fruit of poor” because of low price in the market. This work was planned to evaluate Aloe vera gel and olive oil edible coating to enhance its shelf life and minimize post-harvest losses. The treatments included were T1= (control), T2= Olive oil (2%), T3= Olive oil (2.5%), T4= Olive oil (3%), T5 = Aloe vera gel (2%), T6 = Aloe vera gel (2.5%) and T7= Aloe vera gel (3%). Physico-chemical parameters of fruits were analyzed and recorded 12 day of storage. The study revealed that both olive oil and Aloe vera gel coatings were effective in maintaining quality of Ber fruit during storage period of 12 days. Minimum physiological weight loss, lesser loss in acid contents were observed in Aloe vera gel treated fruits along with maximum color retention compared to uncoated fruits. Coatings delayed ripening. Ascorbic acid loss and decay percentage were reduced by using different concentrations of olive oil and Aloe vera gel. Based on results deduced from the present study, it is concluded that application of Aloe vera gel was at par with olive oil coating but olive oil 3% and Aloe vera 3% proved best so, these coatings could be applied to enhance fruit shelf life and quality.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
芦荟凝胶和橄榄油涂层在提高毛利柑果实品质和保质期中的应用
柏树(Zizyphus maritiana Lamk)是重要的热带水果。她的水果被称为“穷人的水果”,因为在市场上价格低廉。本研究计划对芦荟凝胶和橄榄油可食用涂层进行评价,以延长其保质期并减少采后损失。处理包括T1=(对照),T2=橄榄油(2%),T3=橄榄油(2.5%),T4=橄榄油(3%),T5 =芦荟凝胶(2%),T6 =芦荟凝胶(2.5%)和T7=芦荟凝胶(3%)。对果实贮藏12 d后的理化参数进行了分析和记录。研究表明,橄榄油和芦荟凝胶涂层都能有效地保持其果实在12天的储藏期内的品质。与未涂胶的水果相比,经芦荟凝胶处理的水果的生理重量损失最小,酸含量损失较小,颜色保持最大。涂层延迟成熟。使用不同浓度的橄榄油和芦荟凝胶可降低抗坏血酸的损失和腐烂率。研究结果表明,芦荟凝胶与橄榄油涂膜效果相当,但橄榄油3%和芦荟3%涂膜效果最好,可以提高水果的保质期和品质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuaria Brasileira 农林科学-农业综合
CiteScore
1.20
自引率
0.00%
发文量
45
审稿时长
9-18 weeks
期刊介绍: Pesquisa Agropecuária Brasileira – PAB – is issued monthly by Empresa Brasileira de Pesquisa Agropecuária – EMBRAPA, affiliated to Ministry of Agriculture, Livestock and Food Supply. PAB publishes original scientific-technological articles on Plant Physiology, Plant Pathology, Crop Science, Genetics, Soil Science, Food Technology and Animal Science. Its abbreviated title is Pesq. agropec. bras., and it should be used in bibliographies, footnotes, references and bibliographic strips.
期刊最新文献
Correlation between carbon isotopic composition and morphological, micromorphological, anatomical, and physiological traits in rice Potential use of sweet potato leaves for human consumption Storability of 'SCS417 Monalisa' apple as affected by harvest maturity, 1-methylcyclopropene treatment, and storage atmosphere Drought tolerance induced by the overexpression of the nuclear rbcL gene in rice Magnesium thermophosphates from the Maicuru complex as sources of P and Mg in maize production
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1