The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum

Food Chem. 2017 Feb 15;217:585-592. doi: 10.1016/j.foodchem.2016.09.035. Epub 2016 Sep 7.

Abstract

The effect of Aloe vera gel (AV) and Aloe arborescens gel (AA) alone or in combination with rosehip oil (RO) at 2% on ethylene production, respiration rate, quality parameters, bioactive compounds and antioxidant activity during plum postharvest storage was studied. Coated plums showed a delay in ethylene production and respiration rate at 20°C and during cold storage and subsequent shelf life, the main effect being observed for those fruits coated with AA+RO. Quality parameters such as softening, colour and maturity index was also delayed during storage by the use of the coatings, which led to a 2-fold increase in plum storability. Accumulation of bioactive compounds was also delayed although at the end of the experiment the content of bioactive compounds was higher than those found for control fruits at the estimated shelf life. The most effective coating for maintaining plum quality and bioactive compounds was AA+RO.

Keywords: Anthocyanins; Antioxidant activity; Carotenoids; Fruit quality; Polyphenols; Storage.

MeSH terms

  • Aloe / chemistry*
  • Antioxidants / analysis
  • Biological Products / chemistry
  • Cold Temperature
  • Color
  • Food Preservation*
  • Food Quality
  • Food Storage
  • Fruit*
  • Gels / chemistry*
  • Plant Oils / analysis*
  • Prunus domestica
  • Rosa / chemistry*

Substances

  • Antioxidants
  • Biological Products
  • Gels
  • Plant Oils