Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI:10.1080/19476337.2022.2136760

N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor

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引用次数: 1

Abstract

ABSTRACT This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.

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芦荟凝胶食用涂料对番茄微生物安全性和质量的影响

摘要本研究考察了基于可食用涂层溶液的芦荟凝胶（AVG）对番茄在10°C下储存30天以保持采后品质的影响天。除了氯化钙（2%）、抗坏血酸（4%）、羧甲基纤维素（3%）、甘油（2%）和油酸（3 mL）。结果表明，含有60%至80%AVG的包衣溶液比含有0%至40%凝胶的包衣溶液具有更好的效果。随着贮藏时间的推移，用高浓度AVG处理的水果中抗坏血酸、糖、类黄酮、类胡萝卜素、番茄红素和果胶的含量保持较高，总微生物计数保持较低。涂有60%和80%芦荟凝胶的番茄也表现出最大的抗氧化效率，不含大肠杆菌，番茄上没有真菌（灰葡萄孢）生长的迹象。总之，施用60%-80%的AVG可食用涂层可以保持番茄果实的采后质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.