Abstract
A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C. Interestingly, this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this is the first time A. vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments.
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Claims 7
Claim · model-written summary
Uncoated grape clusters had an estimated shelf life of 7 days cold plus 4 days warm.
Verbatim
e0“Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C”
t0“Table Grape”
Claim · model-written summary
Aloe vera gel delayed weight loss, color change and softening in grapes.
Verbatim
e0“Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses”
t0“Table Grape”
Claim · model-written summary
Aloe vera gel delayed ripening, rachis browning and berry decay in grapes.
Verbatim
e0“Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses”
t0“Table Grape”
Claim · model-written summary
Aloe vera coating extended grape storability to 35 days at 1 degrees C.
- Taxon
- Table Grapet0
- Treatment
- A. vera gele0
- Outcome
- storabilitye0
- Direction
- extendede0
- Value
- 35 days at 1 degrees Ce0
Not reportedComparator
Verbatim
e0“those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C.”
t0“Table Grape”
Claim · model-written summary
Aloe vera coating reduced initial mesophilic aerobic microbial counts.
Verbatim
e0“this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage.”
t0“Table Grape”
Claim · model-written summary
Aloe vera coating delayed grape rachis browning and dehydration and preserved visual appearance.
- Taxon
- Table Grapet0
- Outcome
- rachis browning and dehydration and maintenance of the visual aspect of the berrye0
- Direction
- delayinge0
Not reportedTreatmentComparator
Verbatim
e0“the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors.”
t0“Table Grape”
Claim · model-written summary
The coating had no detrimental sensory effect on grape taste, aroma or flavor.
Not reportedTreatmentComparator
Verbatim
e0“the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors.”
t0“Table Grape”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.