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