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Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage
Author(s) -
Ul Hasan Mahmood,
Ullah Malik Aman,
Anwar Raheel,
Sattar Khan Ahmad,
Haider M. Wasim,
Riaz Rehan,
Ali Sajid,
Ur Rehman Raveed,
Ziaf Khurram
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13682
Subject(s) - postharvest , ascorbic acid , chemistry , aloe vera , food science , antioxidant , peroxidase , preservative , horticulture , botany , biochemistry , biology , enzyme
The effect of Aloe vera (ALV) coating was studied on chillies at 10 ± 1°C for 28 days. ALV gel‐coated chillies showed reduced weight loss, disease incidence, red chili percentage, respiration rate, electrolyte leakage, hydrogen peroxide, and superoxide anion contents. The ALV coating maintained general acceptance in terms of visual quality and marketability index with higher chlorophyll contents, ascorbic acid contents, total phenolic contents, and total antioxidants. In addition, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase activities were markedly higher in coated chillies compared to control. The biochemical attributes such as soluble solids content, acidity, sugar: acid ratio, and juice pH were non‐significantly affected by ALV application; however, the said attributes were comparatively higher in contrast to control. In conclusion, ALV edible coating could be used as an eco‐friendly approach for delaying senescence and maintaining the postharvest quality of green chillies up to 28 days. Practical applications Green chilies being highly perishable exhibit limited postharvest life with rapid loss of water, shrivelling, wilting, disease incidence, and reduced consumer acceptability. ALV gel coating significantly delayed postharvest senescence, reduced disease spread, maintained higher antioxidant activities of green chilies during cold storage. Therefore, ALV coating [50%] would be the suitable alternative to synthetic preservatives for extending the storage life and conserving the quality of green chilies.