Effects of Aloe vera Gel and Storage Duration on Some Biochemical Indices in Minimally Processed Pomegranate Fresh Arils

Taheri, Madineh; Heidari, Mokhtar; Zarei, Mehdi

doi:10.22055/ppd.2019.25498.1591

Document Type : Research Paper

Authors

¹ M.Sc. Student of Horticulture, Department of Horticulture, Faculty of Agriculture, Agricultural and Natural Resources University of Khuzestan, Mollasani, Iran

² Associate Professor, Department of Horticulture, Faculty of Agriculture, Agricultural and Natural Resources University of Khuzestan, Mollasani, Iran

³ Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

https://doi.org/10.22055/ppd.2019.25498.1591

Abstract

Abstract

Background and Objectives
The effect of different physical and chemical treatments on quality of pomegranate fruit at postharvest has been studied, but little information is available in the case of pomegranate fresh aril postharvest as a ready-to-eat product. Coating is one of the treatments to preserve the postharvest quality of the pomegranate fresh aril. Since consumer health is impotant in the selection of postharvest treatment, the use of compounds extracted from plants as wax or coating agent is a safe treatment for fresh arils. Extracted gel from leaf tissue of Aloe vera L. is an herbal gel that can be used as coating agent. The objective of the present experiment was to evaluate the effects of Aloe vera gel on the postharvest quality of pomegranate fresh arils.

Materials and Methods
Pomegranate Fruits (known as ‘Malas Poost Zard’) were harvested from a commercial orchard located in Baghmalek, Khuzestan. Fresh arils were removed manually from fruits and treated with Aloe vera gel (0, 2.5, 5 and 10%). Fresh arils were stored at 7 ^oC, RH = 90% for 4, 8 and 12 days. Some biochemical characteristics including ascorbic acid, total soluble solids, titratable acidity, total phenolics, color intensity, anthocyanins and browning index were evaluated.

Results
Results showed that the interaction of Aloe vera gel concentration and storage duration had a significant effect on ascorbic acid, titratable acidity, total phenolics, color intensity, anthocyanins and browning index. All concentrations of Aloe vera gel decreased total soluble solids. The highest concentration of Aloe vera gel (10%) significantly increased anthocyanins/browning ratio. The quality of pomegranate fresh arils significantly decreased with the increase in the duration of storage. During storage condition of fresh arils, Aloe vera gel (2.5 – 5%) improved the color intensity of fresh arils after 4 days. Also, results showed that all concentrations of Aloe vera gel helped to preserve higher ascorbic acid after 8 and 12 days.

Discussion
Aloe vera gel improved the quality of pomegranate fresh arils. Aloe vera gel contains the different antioxidant and nutrients which may be responsible for the positive effects on quality of pomegarnate arils. Results showed that Aloe vera gel is a promising herbal product for coating pomegranate fresh arils. More research needs to be undertaken on the efficacy of Aloe vera gel on postharvest quality of pomegranate fresh arils and other minimally processed products.

Keywords

Main Subjects

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© 2019 by the authors. Licensee SCU, Ahvaz, Iran. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0 license) (http://creativecommons.org/licenses/by-nc/4.0/)

Effects of Aloe vera Gel and Storage Duration on Some Biochemical Indices in Minimally Processed Pomegranate Fresh Arils

References

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Volume 42, Issue 4December 2019Pages 495-508

Volume 42, Issue 4
December 2019
Pages 495-508