Abstract
A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used as a mean of preservation to maintain the quality and safety in table grape (Vitis vinifera L. cv. Askari) during cold storage at 4°C temperature and 85 ± 5 % relative humidity for 35 days. Coated clusters delayed the increase in weight loss and soluble solids content, retained greater ascorbic acid and titratable acidity contents than control. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration, which was significantly lower in treated than control fruit.
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Claims 3
Claim · model-written summary
Aloe vera gel coating delayed the increase in weight loss and soluble solids content of table grape in cold storage.
- Taxon
- table grape (Vitis vinifera L. cv. Askari)
Vitis viniferae0 - Treatment
- natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%)e2
- Outcome
- increase in weight loss and soluble solids contente1
- Direction
- delayede1
- Setting
- cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“table grape (Vitis vinifera L. cv. Askari) during cold storage at 4°C temperature and 85 ± 5 % relative humidity for 35 days”
e1“Coated clusters delayed the increase in weight loss and soluble solids content, retained greater ascorbic acid and titratable acidity contents than control”
e2“A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used”
Claim · model-written summary
Aloe vera gel coating retained greater ascorbic acid and titratable acidity contents of table grape than control.
- Taxon
- table grape (Vitis vinifera L. cv. Askari)Vitis viniferae0
- Treatment
- natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%)e2
- Outcome
- ascorbic acid and titratable acidity contentse1
- Direction
- greatere1
- Comparator
- controle1
- Setting
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“table grape (Vitis vinifera L. cv. Askari) during cold storage at 4°C temperature and 85 ± 5 % relative humidity for 35 days”
e1“Coated clusters delayed the increase in weight loss and soluble solids content, retained greater ascorbic acid and titratable acidity contents than control”
e2“A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used”
Claim · model-written summary
Aloe vera gel coating significantly reduced rachis browning and dehydration of table grape compared with control.
- Taxon
- table grape (Vitis vinifera L. cv. Askari)Vitis viniferae0
- Treatment
- natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%)e2
- Outcome
- rachis browning and dehydratione3
- Direction
- lowere3
- Comparator
- controle3
- Setting
- cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“table grape (Vitis vinifera L. cv. Askari) during cold storage at 4°C temperature and 85 ± 5 % relative humidity for 35 days”
e2“A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used”
e3“delaying rachis browning and dehydration, which was significantly lower in treated than control fruit”
The same questions in other papers
calcium chloride dihydrate · quality: sugar starch · Vitis vinifera (wine grape)Positive and negative results
1 in the opposite direction
- no effect
citric acid · quality: sugar starch · Vitis vinifera (wine grape)Results agree
1 paper in the same direction as this paper
- positive
Aloe vera · quality: sugar starch · Vitis vinifera (wine grape)Results agree
1 paper in the same direction as this paper
- positive
Aloe vera · disease · Vitis vinifera (wine grape)Results agree
1 paper in the same direction as this paper
- positive
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.