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. 2022 Aug;59(8):3296-3306.
doi: 10.1007/s13197-022-05412-5. Epub 2022 Mar 12.

Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits

Muhammad Shahzad Saleem  1 , Shaghef Ejaz  1 , Muhammad Akbar Anjum  1 , Sajid Ali  1 , Sajjad Hussain  1 , Aamir Nawaz  1 , Safina Naz  1 , Mehdi Maqbool  2 , Abdul Manan Abbas  1
Affiliations

Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits

Muhammad Shahzad Saleem et al. J Food Sci Technol. 2022 Aug.

Abstract
in English, Panjabi

The effect of Aloe vera (AV) gel coating was studied on antioxidant enzymes activities, oxidative stress, softening and associated quality attributes of persimmon fruits. The fruits were coated with 0 and 50% AV-gel coating and stored for 20 days at 20 ± 1 ºC. AV-gel coated fruits exhibited considerably less weight loss, hydrogen peroxide level, electrolyte leakage and malondialdehyde content. AV-gel coated fruits had significantly higher ascorbate peroxidase, peroxidase, superoxide dismutase and catalase activities. In addition, AV-gel coating suppressed pectin methylesterase, polygalacturonase and cellulase activities and showed higher ascorbic acid, DPPH scavenging antioxidants and phenolics, and lower sugars and carotenoids. To the best of our knowledge, these results are the first evidence that AV-gel coating modulates the activities of cell wall degrading enzymes to delay ripening in climacteric fruits. So, AV-gel coating prohibited the onset of senescence by activating enzymatic antioxidant system, accumulating bioactive compounds and suppressing cell wall degradation.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05412-5.

  1. Aloe vera based edible coating delayed ripening and softening of persimmon fruits.

  2. Coated fruit had higher antioxidative enzymes activities than non-coated fruits.

  3. Aloe vera coating suppressed activities of cell wall degrading enzymes, thus delaying softening.

  4. Slower changes in sugars, titratable acids and carotenoid of coated fruit was observed.

  5. Coated fruit had higher levels of phenolics, ascorbic acid and total antioxidants than non-coated.

Keywords: Antioxidative enzymes; Diospyros kaki; Fruit firmness; Oxidative stress; Ripening; Softening enzymes.

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Figures

Fig. 1
Fig. 1
Effect of Aloe vera gel coating on fruit weight loss (a), electrolyte leakage (b), malondialdehyde content (c) and hydrogen peroxide (d) of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
Fig. 2
Fig. 2
Effect of Aloe vera gel coating on ascorbate peroxidase (a), catalase (b), peroxidase (c) and superoxide dismutase (d) enzymes activities of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
Fig. 3
Fig. 3
Effect of Aloe vera gel coating on pectin methylesterase (a), polygalacturonase (b) and cellulase (c) enzymes activities of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
Fig. 4
Fig. 4
Effect of Aloe vera gel coating on total soluble solids (a) and titratable acidity (b) of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
Fig. 5
Fig. 5
Effect of Aloe vera gel coating on reducing (a), non-reducing (b) and total sugars (c) of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
Fig. 6
Fig. 6
Effect of Aloe vera gel coating on total phenolic content (a), total antioxidants (b), total carotenoids (c) and ascorbic acid content (d) of persimmon fruits. Data are reported as mean ± SE (n = 3). Different letters indicate statistical differences by LSD test at p˂0.05
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