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Use of Aloe vera Gel Coating Preserves the Functional Properties of Table Grapes


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Título :
Use of Aloe vera Gel Coating Preserves the Functional Properties of Table Grapes
Autor :
Serrano Mula, María
Valverde Veracruz, Juan Miguel
Guillén Arco, Antonio Fabián
Castillo, Salvador  
Martínez-Romero, Domingo  
Valero, Daniel  
Editor :
American Chemical Society
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2006
URI :
https://hdl.handle.net/11000/36548
Resumen :
Table grapes (Vitis vinifera L. cv. Crimson Seedless) were coated with Aloe vera gel according to our developed patent (SP Patent P200302937) and then stored for 35 days at 1 °C, and the subsequent shelf life (SL) was monitored at 20 °C. Uncoated clusters showed a rapid loss of functional compounds, such as total phenolics and ascorbic acid. These changes were accompanied by reduction of the total antioxidant activity (TAA) and increases in total anthocyanins, showing an accelerated ripening process. On the contrary, table grapes coated with Aloe vera gel significantly delayed the above changes, such as the retention of ascorbic acid during cold storage or SL. Consequently, Aloe vera gel coating, a simple and noncontaminating treatment, maintained the functional properties during postharvest storage of table grapes.
Palabras clave/Materias:
Anthocyanins
ascorbic acid
edible coating
phenolics
total antioxidant activity
Tipo de documento :
info:eu-repo/semantics/article
Derechos de acceso:
info:eu-repo/semantics/closedAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.1021/jf060168p
Aparece en las colecciones:
Artículos Tecnología Agroalimentaria



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.