Edible Coatings of Aloe Vera Gel and Carnauba Wax Microparticles to Increase Strawberry ( Fragaria ananassa ) Shelf Life

IF 2.4 3区 农林科学 Q2 HORTICULTURE
José F Álvarez-Barreto, Ana Cevallos-Ureña, Johanna Zurita, Jennifer Pérez, Marco León, Lucía Ramírez-Cárdenas
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Abstract

Extending the shelf life of fruits without altering their nutritional or sensory characteristics has led to the search for different preservation technologies. Strawberry (Fragaria ananassa) is prone to rapid decay after harvest. Aloe Vera Gel (AVG) provides antioxidants that help prevent rapid ripening; however, its hydrophilic nature can reduce the effectiveness of the coating. On the other hand, Carnauba wax (CWP) could decrease water vapor permeability and has not been previously used for strawberries. The objective of this study was to evaluate the effects of the coating formed by different concentrations of AVG with CWP microparticles. The samples were immersed in the coating for different times, lyophilized and analyzed in the scanning electron microscope, with different resolutions, to establish the experimental conditions and confirmed the formation of the layer on the surface. A Completely Random Design was applied, with a 32 factorial arrangement: AVG (0%, 30%, 45% v/v) and CWP (0%, 0.3%, 0.4% w/v). Three repetitions and 27 experimental runs were carried out. The treatments that presented the best physicochemical and microbiological conditions were analyzed sensorially. The treatments with higher concentrations of the two components provided the least change in weight loss, pH, and ripening index (p ≤ .05), and the lowest values of the severity index caused by Botrytis cinerea. The coated samples were well accepted sensorially, with no significant difference with the uncoated strawberries (p > .05). The proposed coatings have the potential to extend the shelf life of strawberries and be applied in the fruit marketing chain.
芦荟凝胶和巴西棕榈蜡微粒可食用涂层延长草莓(Fragaria ananassa)保质期
为了延长水果的保质期而不改变其营养或感官特性,人们开始寻找不同的保鲜技术。草莓(Fragaria ananassa)在收获后容易迅速腐烂。芦荟凝胶(AVG)提供抗氧化剂,有助于防止快速成熟;然而,它的亲水性会降低涂层的有效性。另一方面,巴西棕榈蜡(CWP)可以降低草莓的水蒸气渗透性,以前没有在草莓中使用过。本研究的目的是评价不同浓度的AVG与CWP微粒形成的涂层的影响。将样品浸泡在涂层中不同时间,以不同的分辨率进行冻干,并在扫描电镜下进行分析,建立实验条件并确认表面层的形成。采用完全随机设计,32因子排列:AVG(0%、30%、45% v/v)和CWP(0%、0.3%、0.4% w/v)。共进行了3次重复和27次实验。对物化、微生物条件最佳的处理进行了感官分析。两组分浓度较高的处理对番茄失重、pH值和成熟指数的影响最小(p≤0.05),对番茄灰霉病严重程度指数的影响最小。覆膜草莓在感官上被很好地接受,与未覆膜草莓无显著差异(p >.05)。所提出的涂层有可能延长草莓的保质期,并应用于水果销售链。
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来源期刊
International Journal of Fruit Science
International Journal of Fruit Science Agricultural and Biological Sciences-Agronomy and Crop Science
CiteScore
6.40
自引率
0.00%
发文量
64
审稿时长
10 weeks
期刊介绍: The International Journal of Fruit Science disseminates results of current research that are immediately applicable to the grower, extension agent, and educator in a useful, legitimate, and scientific format. The focus of the journal is on new technologies and innovative approaches to the management and marketing of all types of fruits. It provides practical and fundamental information necessary for the superior growth and quality of fruit crops. This journal examines fruit growing from a wide range of aspects, including: -genetics and breeding -pruning and training -entomology, plant pathology, and weed science -physiology and cultural practices -marketing and economics -fruit production, harvesting, and postharvest
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