Journal
SCIENTIA HORTICULTURAE
Volume 246, Issue -, Pages 769-776Publisher
ELSEVIER
DOI: 10.1016/j.scienta.2018.11.054
Keywords
Postharvest; Concentration; Storage; Decay
Categories
Funding
- Government of the Republic of The Gambia - Putra Graduate Initiative (IPS) of Universiti Putra Malaysia
Ask authors/readers for more resources
The use of gel from A. vera for fruit coating has been shown to enhance shelf life of fruits. In the present study, papaya fruits were coated with A. vera and its effect on quality attributes, shelf life and antioxidant activity were evaluated during storage at 3 days interval for 15 days. Fresh and food grade A. vera gel (at 0, 15, 25 and 50%, v/v) were used to coat papaya fruits for 15 days at room temperature (28 +/- 2 degrees C). Papaya fruits coated with the two types of A. vera showed no significant different in delaying ripening, suppressed fungal growth and maintained the quality of papaya fruits after 15 days of storage especially at 50% gel concentration. A. vera coated fruits were able to reduce loss in weight and firmness and maintained higher soluble solid concentration (SSC), pH, titratable acidity (TA), ascorbic acid (AA), total carotenoids content, total phenolic content (TPC), total flavonoids content (TFC) and DPPH scavenging activity as compared to uncoated papaya fruits that decayed within 12 days of storage. Evidences from present study indicate that coating fruits with A. vera can effectively extend the shelf life of papaya fruit.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available