Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan.
CAB International (Central and West Asia), Rawalpindi, Pakistan.
J Food Biochem. 2021 Apr;45(4):e13682. doi: 10.1111/jfbc.13682. Epub 2021 Mar 2.
The effect of Aloe vera (ALV) coating was studied on chillies at 10 ± 1°C for 28 days. ALV gel-coated chillies showed reduced weight loss, disease incidence, red chili percentage, respiration rate, electrolyte leakage, hydrogen peroxide, and superoxide anion contents. The ALV coating maintained general acceptance in terms of visual quality and marketability index with higher chlorophyll contents, ascorbic acid contents, total phenolic contents, and total antioxidants. In addition, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase activities were markedly higher in coated chillies compared to control. The biochemical attributes such as soluble solids content, acidity, sugar: acid ratio, and juice pH were non-significantly affected by ALV application; however, the said attributes were comparatively higher in contrast to control. In conclusion, ALV edible coating could be used as an eco-friendly approach for delaying senescence and maintaining the postharvest quality of green chillies up to 28 days. PRACTICAL APPLICATIONS: Green chilies being highly perishable exhibit limited postharvest life with rapid loss of water, shrivelling, wilting, disease incidence, and reduced consumer acceptability. ALV gel coating significantly delayed postharvest senescence, reduced disease spread, maintained higher antioxidant activities of green chilies during cold storage. Therefore, ALV coating [50%] would be the suitable alternative to synthetic preservatives for extending the storage life and conserving the quality of green chilies.
将库拉索芦荟（ALV）凝胶涂层应用于 10±1°C 下的辣椒，研究其对辣椒的保鲜效果，为期 28 天。ALV 凝胶涂层处理的辣椒表现出更低的失重率、更低的发病率、更高的红辣椒比例、更低的呼吸速率、更低的电解质渗出率、更低的过氧化氢和超氧阴离子含量。ALV 涂层在外观质量和商品指数方面保持了普遍的可接受性，具有更高的叶绿素含量、抗坏血酸含量、总酚含量和总抗氧化剂含量。此外，与对照相比，涂层辣椒中的抗坏血酸过氧化物酶、过氧化氢酶、超氧化物歧化酶和过氧化物酶活性明显更高。ALV 应用对可溶性固形物含量、酸度、糖酸比和果汁 pH 值等生化特性没有显著影响；然而，与对照相比，这些特性相对更高。总之，ALV 可食用涂层可以作为一种环保的方法，用于延缓青椒的衰老，保持其在 28 天内的采后品质。实用应用：青椒极不耐贮藏，在采后贮藏过程中会迅速失水、皱缩、萎蔫、发病，降低消费者的可接受性。ALV 凝胶涂层显著延缓了青椒的采后衰老，减少了病害的传播，在冷藏过程中保持了较高的抗氧化活性。因此，50%的 ALV 涂层将是替代合成防腐剂的合适选择，以延长青椒的贮藏寿命和保持其品质。
