Aloe vera Gel Coating Extends Marketability and Maintains Quality by Reducing Rachis Browning and Preserving Bioactive Compounds of Commercial Table Grape Cultivars

IF 1.2 4区 农林科学 Q3 HORTICULTURE
Saqib Ayyub, Ahmad Sattar Khan, Raheel Anwar, Sajid Ali, Mahmood Ul Hasan
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引用次数: 0

Abstract

The highly perishable nature of table grape (Vitis vinifera L.) berries contributes to the sharp decline in their postharvest shelf and storage life with reduced berry quality and marketability. Thus, the present research was aimed at extending postharvest market potential and maintaining quality of table grapes by using Aloe vera (ALV) gel coating during cold storage. In this study, three commercial table grape cvs. viz. ‘Sundarkhani’, ‘Khismishi’ and ‘Shaghali’ were treated with ALV gel coating (50%) and kept at cold storage (2 ± 1 °C with 90% RH) for 20 days. ALV gel-treated ‘Sundarkhani’ berries exhibited less rachis browning (2%), berry weight loss (10%), electrolyte leakage (40.1%) and a higher level of total phenolic content (185.98 mg mL−1 FW) than ‘Khismishi’ and ‘Shaghali’ berries, respectively. A lower respiration rate (0.29 mmol CO2 kg−1 h−1) and higher level of superoxide dismutase enzyme activity (488.20 U mg−1 protein) were recorded in ALV gel-treated ‘Khismishi’ berries than control. Comparably, ALV gel-treated ‘Shaghali’ berries significantly retained higher berry firmness (0.45 N), marketability index (90%), vitamin C (60.20 mg mL−1), total antioxidants (320.40 %DPPH activity) and catalase (104.20 U mg−1 protein) enzyme activities after 20 days of storage. In conclusion, ALV gel coating (50%) significantly extended the marketability of table grape cvs. ‘Sundarkhani’ and ‘Shaghali’ by reducing rachis browning and preserving bioactive compounds during 20 days of storage. Hence, in the grape sector, ALV gel coating could be a practical substitute for synthetic chemicals due to its potential to enhance marketability and maintain freshness and quality.

Abstract Image

芦荟凝胶涂层通过减少葡萄果柄褐变和保存商用鲜食葡萄品种的生物活性化合物,延长其上市时间并保持其品质
鲜食葡萄(Vitis vinifera L.)浆果极易变质,导致其采后货架期和贮藏期急剧缩短,浆果质量和适销性下降。因此,本研究旨在通过在冷藏期间使用芦荟(ALV)凝胶涂层来延长采后市场潜力并保持鲜食葡萄的质量。在这项研究中,对 "Sundarkhani"、"Khismishi "和 "Shaghali "这三个商用鲜食葡萄品种进行了 ALV 凝胶涂层(50%)处理,并在冷库中(2 ± 1 °C,90% 相对湿度)保存 20 天。与'Khismishi'和'Shaghali'浆果相比,经 ALV 凝胶处理的'Sundarkhani'浆果的果轴褐变(2%)、浆果重量损失(10%)、电解质渗漏(40.1%)和总酚含量(185.98 mg mL-1 FW)分别较少。经 ALV 凝胶处理的 "Khismishi "浆果的呼吸速率(0.29 mmol CO2 kg-1 h-1)和超氧化物歧化酶活性(488.20 U mg-1 蛋白质)均低于对照组。同样,经 ALV 凝胶处理的 "Shaghali "浆果在贮藏 20 天后,浆果硬度(0.45 N)、适销指数(90%)、维生素 C(60.20 毫克毫升/升)、总抗氧化剂(320.40 %DPPH 活性)和过氧化氢酶(104.20 U 毫克/升蛋白质)酶活性均明显高于对照组。总之,ALV 凝胶涂层(50%)大大延长了鲜食葡萄品种'Sundarkhani'和'Sundarkhani'的上市时间。Sundarkhani "和 "Shaghali "这两个食用葡萄品种在 20 天的贮藏期间,通过减少果轴褐变和保存生物活性化合物,大大延长了它们的上市时间。因此,在葡萄行业,ALV 凝胶涂层具有提高销售能力、保持新鲜度和质量的潜力,可以成为合成化学品的实用替代品。
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来源期刊
Erwerbs-Obstbau
Erwerbs-Obstbau 农林科学-园艺
CiteScore
1.70
自引率
15.40%
发文量
152
审稿时长
>12 weeks
期刊介绍: Erwerbs-Obstbau ist als internationales Fachorgan die führende Zeitschrift für Wissenschaftler, Berater und Praktiker im Erwerbsobstbau. Neben den wirtschaftlich führenden Obstarten widmet sich die Zeitschrift auch den Wildobstarten bzw. neuen Obstarten und deren zukünftige Bedeutung für die Ernährung des Menschen. Originalarbeiten mit zahlreichen Abbildungen, Übersichten und Tabellen stellen anwendungsbezogen den neuesten Kenntnisstand dar und schlagen eine Brücke zwischen Wissenschaft und Praxis. Die nach einem Begutachtungsprozeß zur Publikation angenommenen Originalarbeiten erscheinen in deutscher und englischer Sprache mit deutschem und englischem Titel. Review-Artikel, Buchbesprechungen und aktuelle Fachinformationen runden das Angebot ab.
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