Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut "Hayward" Kiwifruits.

Roberta Passafiume,Vittorio Farina,Raimondo Gaglio,Giuseppe Sortino

doi:10.3390/foods9070939

Abstract

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.

Highlights

Ready-to-eat food products are the most requested on the market in recent years
Farina with Aloe vera gel only were lower than the other treatments, while maintaining high-quality apple et al [27] and Chauhan et al [48], which showed that the samples treated with Aloe vera gel only were slices compared to the control
In accordance with some studies concerning the application of edible coatings, state that it is possible to prolong the marketability of minimally processed fruit by the application of chemical-free edible coatings

Summary

Introduction

The market for fresh-cut fruit in Europe began in the early 1980s and has been characterized by a double-digit growth in the last decade. These products are characterized for their convenience, but, on the other hand, they have a very short shelf life due to the damage of peeling, cutting and storage. There are few studies concerning the post-harvest preservation of ready-to-eat “Hayward” kiwifruit; most of them concern the use of conventional techniques such as dipping [13,14,15].

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Conclusion