The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Abstract

The aim of this study was to evaluate modified atmospheric packaging containing 500 ppm cinnamon essential oil, aloe vera concentrated gel (1:3 with distilled water), calcium lactate, and ascorbic acid on the shelf life of strawberry. Acidity, antioxidant activity, soluble solids, phenolic compound, anthocyanin content, vitamin C content, weight loss, firmness, color, gas composition as well as microbial quality were determined during 15 days of shelf life. According to the results, the antioxidant activity was significantly higher in samples stored in aloe vera packaging (89 ± 5.43%); besides, a higher percentage of anthocyanin content (66.57 ± 20.55 mg/L) and vitamin C values were proved in modified atmospheric aloevera packaging. Also, aloe vera packaging could reduce decay by significantly suppressing the total aerobic mesophilic bacteria, yeast, and mold growth (p < .05). In summary, aloe vera gel, ascorbic acid, calcium lactate, cinnamon EO, and modified atmosphere packaging could significantly prevent the quality loss of strawberries and extend its shelf life. Novelty impact statement A combination of Aloe Vera gel coating ascorbic acid, calcium lactate, cinnamon essential oil and modified atmosphere packaging preserved the postharvest quality of strawberry fruit stored at 4°C for 15 days. The efficacy of Aloe Vera gel coating enriched with ascorbic acid, calcium lactate, and cinnamon essential oil, packed in the modified atmosphere on the protection of phenolic, and antioxidant content was evaluated. The addition of cinnamon essential oil to coating reduced the microbial load of strawberry fruit.