Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L. ) during storage

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MOHAMMADI M.; SAIDI M.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 39-52

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Information Journal Paper

Title

Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L. ) during storage

Author(s)

MOHAMMADI M. | SAIDI M. | Issue Writer Certificate

Keywords

MarketabilityQ1

PostharvestQ2

Edible CoatingQ2

Green bell peppersQ1

Weight lossQ1

Abstract

Introduction: Capsicum annuum L. fruits contains large amounts of natural antioxidants and essential substances such as vitamin C, carotenoids, phenolic compounds, and minerals especially potassium. apparent quality of the crops, such as the shape, color, size, freshness, lack of physiological disorders and storage diseases, have crucial role in the Marketability of Green bell peppers. Therefore, this crop always requires a solution to reduce wastes and maintain Marketability at Postharvest. One of the methods of horticultural crops’ waste reduction is the use of edible and non-Edible Coatings that due to changes in gas and gas exchanges with the surrounding environment caused a delay in quality loss of the products and consequently longer Postharvest shelf-life. Background and objectives: In order to reduce the waste and preserve the quality of Green bell peppers (“ California Wonder” cultivar), a factorial experiment design was performed at the University of Elam at 2018. Experimental treatments were included Aloe vera gel 25% and 50%, Arabic gum 5% and 10%, Aoe vera 25%+Arabic gum5%, Aloe vera 25% + Arabic gum10%, Aloe Vera 50%+Arabic gum 5%, Aloe vera 50% + Arabic Gum 10% as immersion coating solutions and control. The effects of coating treatments on the green bell pepper characteristics was investigated during 14 and 28 days of storage at 10° C and 90% RH. Results and Discussion: The results showed that with increasing the storage period, the quality and Marketability of pepper fruits decreased, but Arabic gum and Aloe vera coating maintained the quality and Marketability of Green bell peppers during the storage. In the present study, Arabic gum10%, Aloe vera 25% + Arabic gum 10% and Aloe vera 50% + Arabic gum 10% treatments were more effective in most of the characteristics and maintenance of Green bell peppers quality during storage. These treatments showed less Weight loss and ion leakage compared to other treatments. Moreover, Marketability, total soluble solids, titratable acidity, total phenol, total antioxidant capacity, total chlorophyll and activity of catalase and peroxidase were preserved during 28 days of storage. Arabic gum 10%, probably due to forming a thick layer and therefore fewer fruit exchanges with the surrounding atmosphere, showed the most preservative efficiency among different coating formulations. Conclusion: According to the results, Arabic gum 10% alone or in combination with Aloe vera gel 25 and 50 (%) are recommended as suitable coating solutions for waste reduction and maintenance of Green bell peppers quality and Marketability during storage.

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APA: Copy

MOHAMMADI, M., & SAIDI, M.. (2021). Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L. ) during storage. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 39-52. SID. https://sid.ir/paper/375459/en

Vancouver: Copy

MOHAMMADI M., SAIDI M.. Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L. ) during storage. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):39-52. Available from: https://sid.ir/paper/375459/en

IEEE: Copy

M. MOHAMMADI, and M. SAIDI, “Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L. ) during storage,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 39–52, 2021, [Online]. Available: https://sid.ir/paper/375459/en

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