Dey Swagata, Ali Mohammad, Hasan Md Fakhrul, Labib Litun Ahmed
Department of Horticulture Patuakhali Science and Technology University Dumki, Patuakhali Bangladesh.
Department of Horticulture Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh.
Food Sci Nutr. 2024 Oct 9;12(11):9403-9413. doi: 10.1002/fsn3.4516. eCollection 2024 Nov.
This experiment investigated the impact of aloe vera gel and safe salts on the physical quality and physicochemical properties of minimally processed carrots during storage, aiming to determine the most effective edible coating postharvest treatment. The experiment employed a Completely Randomized Design (CRD) with three replications. Results indicated significant ( ≤ 0.01) effects of various treatments on the physical quality and physicochemical properties of carrots compared to untreated ones. Freshly harvested carrots were subjected to different treatments, including a control (T), 30% aloe vera gel (T), 1% NaCl (T), and 1.5% NaHCO (T), combinations thereof, such as 30% aloe vera gel with 1% NaCl (T) or 1.5% NaHCO (T), and 1% NaCl with 1.5% NaHCO (T), and a combination of 30% aloe vera gel with 1% NaCl and 1.5% NaHCO (T). Among the treatments, the combination of 30% aloe vera gel and 1% NaCl (T) exhibited the most promising results after nine days of storage, with the lowest weight loss (1.19%), highest firmness (3.80 N), total soluble solids (TSS) content (8.40%), titratable acidity (0.477%), ascorbic acid content (9.02 mg/100 g FW), anthocyanin content (28.84 μg/g FW), phenol content (4.278 mg/100 g FW), and total sugar content (13.32%). This treatment effectively protected carrots from undesirable color, texture, and flavor changes during storage. The utilization of natural-source-based edible coatings containing health-promoting additives presents a viable strategy to enhance both the internal and external qualities of minimally processed carrots. Overall, the edible coating comprising 30% aloe vera gel and 1% NaCl emerges as a promising approach for preserving the quality of minimally processed carrots.
本实验研究了芦荟凝胶和安全盐对鲜切胡萝卜贮藏期间物理品质和理化性质的影响，旨在确定最有效的采后可食性涂膜处理方法。实验采用完全随机设计（CRD），重复三次。结果表明，与未处理的胡萝卜相比，各种处理对胡萝卜的物理品质和理化性质有显著（≤0.01）影响。刚收获的胡萝卜进行了不同处理，包括对照（T1）、30%芦荟凝胶（T2）、1%氯化钠（T3）、1.5%碳酸氢钠（T4），以及它们的组合，如30%芦荟凝胶与1%氯化钠（T5）或1.5%碳酸氢钠（T6）、1%氯化钠与1.5%碳酸氢钠（T7），还有30%芦荟凝胶与1%氯化钠和1.5%碳酸氢钠的组合（T8）。在这些处理中，30%芦荟凝胶与1%氯化钠（T5）的组合在贮藏九天后表现出最有前景的结果，失重率最低（1.19%），硬度最高（3.80 N），总可溶性固形物（TSS）含量（8.40%），可滴定酸度（0.477%），抗坏血酸含量（9.02 mg/100 g FW），花青素含量（28.84 μg/g FW），酚含量（4.278 mg/100 g FW），总糖含量（13.32%）。该处理有效地保护了胡萝卜在贮藏期间免受不良的颜色、质地和风味变化的影响。利用含有促进健康添加剂的天然源可食性涂膜是提高鲜切胡萝卜内外品质的可行策略。总体而言，由30%芦荟凝胶和1%氯化钠组成的可食性涂膜是一种保存鲜切胡萝卜品质的有前景的方法。
