Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes

Giuseppina Rosaria Antonella Alberio, Giuseppe Muratore, Fabio Licciardello, Giovanni Giardina, Giovanni Spagna
2015 Food Science and Technology  
The effect of an edible film obtained from a commercial Aloe vera extract, on the quality maintenance of minimally processed grapes belonging to three different cultivars (Sugar Dne, Victoria and Black Magic) was evaluated by enzymatic (PPD, PME, β-GAL), physicochemical (pH, acidity, °Brix), and sensorial methods. All the analyzed parameters were measured in extracts obtained from minimally processed grapes packaged in ordinary atmosphere and stored at 4 °C for 15 days. Samples dipped into Aloe
more » ... es dipped into Aloe vera showed significant differences (p≤0.05) compared to untreated ones. The determination of such parameters and the evaluation of consumer acceptability were helpful to determine the effectiveness of the post-harvest treatment with Aloe vera for a storage period of 15 days. Practical Application: The use of Aloe vera as edible film for the treatment of minimally processed fruits could be an alternative to the use of chemical, also bearing an increase of the produce nutritional properties.
doi:10.1590/1678-457x.6471 fatcat:ocaummqlgvc4bhpe2om2mrlqh4