Impact of Aloe vera gel coating enriched with basil ( Ocimum basilicum L.) essential oil on postharvest quality of straw
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ORIGINAL PAPER
Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit Leila Mohammadi1 · Asghar Ramezanian2 · Fumina Tanaka1 · Fumihiko Tanaka1 Received: 26 April 2020 / Accepted: 31 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Strawberries are very perishable and decay rapidly after harvest. Among the several preservation techniques, application of edible coating is found to be an effective way to extend the fruits shelf life and has gained lots of attentions in the recent years. In the present study, the effect of Aloe vera gel coating alone and combined with basil essential oil in 500 and 1000 µL L− 1 concentrations on the postharvest qualities of strawberry fruit was investigated. After treatment, the fruit were stored at 4 °C and 85% relative humidity for 12 days. The surface morphology of samples was also studied by using a scanning electron microscope (SEM). The results showed that the coating treatments had a significant effect on the respiration rate of the fruit, delayed weight loss, softening, and fungal growth. Besides, the treatments led to maintain the total acidity, flavor index, L*, and hue° color values and sensory attributes without affecting total soluble solids, and pH of strawberries during storage. The efficacy of treatments enhanced in the samples where Aloe vera gel was combined with basil oil specially at 1000 µL L− 1 of basil oil. Thus, the edible coating prepared from the combination of Aloe vera gel and basil oil could be a promising postharvest treatment for maintaining the quality of strawberry fruit during cold storage. Keywords Aloe vera gel · Basil essential oil · Edible coating · Gas barrier · Hydrophobic property · Respiration rate
Introduction Strawberry (Fragaria ananassa) is nutritious and rich in vitamins, fiber, and antioxidants, but perishable with very short postharvest life typically 5 days at 0–4 °C. The lack of protective peel against physical or microbial injury, susceptibility to water loss and bruising, results in strawberry quality loss and constrain their commercialization and consumption [1, 2]. In the last decades, extensive amounts of work have been done to improve the strawberry shelf life and satisfy the consumers. Several preservation techniques such as heat treatments [3], freezing [4], modified atmosphere packaging [5], osmotic treatments [6], ultrasound [7], various chemical treatments [8], and edible coating [9] have been investigated * Fumihiko Tanaka [email protected]‑u.ac.jp 1
Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi‑ku, 819‑0395 Fukuoka, Japan
Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
2
to maximize the shelf life of the fresh strawberries. Recently, the edible coating has drawn attention in food industries due to the increased interest in using natural preservatives over the chemicals ones [10].This type of envir
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