Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry

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Farajpour p.; SHEIKHLOIE H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:112 Page(s): 81-95

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Title

Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry

Author(s)

Farajpour p. | SHEIKHLOIE H. | Issue Writer Certificate

Keywords

Edible coatingQ2

Aloe Vera gelQ1

Thymus vulgarisQ1

Strawberry Storage timeQ1

Abstract

The effects of Aloe Vera gel based Edible coating in combination with Thym essential oil on postharvest quality of strawberries (natively called Gilasi) were studied. Two concentrations of Aloe vera fresh gel (50 and 100% wt) and two concentrations of Thym essential oil (0. 5 and 1 ml/L) were used for preparation of coatings. The treatments stored at refrigerator for maximum 21 days. The results showed that by increasing the time of storage, the total soluble solids and titrable acidity increased. The Aloe Vera gel based Edible coating without thymol had inverse effect on decay of strawberries. The control samples had the highest weight loss during the storage. Incorporation of thymol seems to have no effect on weight loss reduction. . The texture firmness of strawberries with 100% Aloe Vera gel +1 ml/L thymol generally decreased with increasing the preservation time. The changes in the firmness of other treatments did not follow a logical pattern. Lightness parameter (L*) reduced during 14 days of storage. According to the sensorial results and purchase intention, in most cases, control took the highest score. The results of this study showed that Aloe Vera gel coatings, on its own, could improve the properties (e. g. reducing weight loss) of strawberries during storage. Incorporation of thymol essential oil also had a remarkabely positive effect on strawberries storage time and reduction of decay. Among with these positive effects of these coatings, there were negative impacts of Aloe Vera gel on storage time and acidity and negative impacts of thymol on sensory attributes.

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APA: Copy

Farajpour, p., & SHEIKHLOIE, H.. (2021). Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 81-95. SID. https://sid.ir/paper/370229/en

Vancouver: Copy

Farajpour p., SHEIKHLOIE H.. Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):81-95. Available from: https://sid.ir/paper/370229/en

IEEE: Copy

p. Farajpour, and H. SHEIKHLOIE, “Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 81–95, 2021, [Online]. Available: https://sid.ir/paper/370229/en

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