Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit

Abstract

In this study the effects of Aloe vera gel (AVG) (0, 50, 100%) coating containing Heracleum persicum essential oil (HEO) (0, 1, 2%) on the shelf life of fresh cut orange fruits was optimized with response surface methodology (RSM) for 20 days of refrigeration period. All of the treatments were efficient in preventing the physical, chemical, microbial and sensory changes of the samples compared to the control in the dose-dependent manner during storage period. AVG 100%-HEO 2% treatment showed the lowest weight lost (3.22%), respiration rate (4.98 mg CO2/kg h), total soluble solids (9.81 °Brix), pH (4.15), total viable count (3.12 Log CFU/g), psychrotrophic bacteria (1.49 Log CFU/g) and yeast/molds population (1.22 Log CFU/g) among the other treatments at the end of the storage period. Furthermore, AVG 100%-HEO 2% treatment earned the highest ascorbic acid (14.49 AA mg/100g), antioxidant capacity (0.126 mg AAE/100g), phenolic compounds (2.58 mg GAE/100g), carotenoids (0.196 mg/g), firmness (7.81 N) and sensory scores (overall acceptability) (3.39) of the orange slices in comparison to the other treatments on day 20 of storage. In conclusion, the optimum conditions of AVG coating enriched with HEO for extending the shelf life of fresh orange fruit slices were found in 100% of AVG and 2% of HEO for 20 days.