{"title":"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","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":"{\"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}","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}
Application of Aloe vera gel and olive oil coatings to enhance fruit quality and shelf-life of ber (Ziziphus mauritiana L.)
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.
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.