• DOI:10.1021/JF050962V
• Corpus ID: 22079908

Novel edible coating based on aloe vera gel to maintain table grape quality and safety.

@article{Valverde2005NovelEC,
  title={Novel edible coating based on aloe vera gel to maintain table grape quality and safety.},
  author={Juan Miguel Valverde and Daniel Valero and Domingo Mart{\'i}nez-Romero and Fabi{\'a}n Guill{\'e}n and Salvador Castillo and Mar{\'i}a Serrano},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 20},
  pages={
          7807-13
        }
}

• J. Valverde, D. Valero, +3 authors M. Serrano
• Published 10 September 2005
• Medicine, Chemistry
• Journal of agricultural and food chemistry

A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C. Interestingly, this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this is the first time A. vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments.