American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
Open Access
Journal Browser
American Journal of Food Science and Technology. 2014, 2(1), 1-5
DOI: 10.12691/ajfst-2-1-1
Open AccessArticle

Effect of Natural Aloe Vera Gel Coating Combined with Calcium Chloride and Citric Acid Treatments on Ggrape (Vitis vinifera L. Cv. Askari) Quality during Storage

Shirin Shahkoomahally1, and Asghar Ramezanian1

1Department of Horticultural Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran

Pub. Date: January 03, 2014

Cite this paper:
Shirin Shahkoomahally and Asghar Ramezanian. Effect of Natural Aloe Vera Gel Coating Combined with Calcium Chloride and Citric Acid Treatments on Ggrape (Vitis vinifera L. Cv. Askari) Quality during Storage. American Journal of Food Science and Technology. 2014; 2(1):1-5. doi: 10.12691/ajfst-2-1-1


A novel edible coating based on natural Aloe vera gel in combination with calcium chloride (2%) and citric acid (1%) was used as a mean of preservation to maintain the quality and safety in table grape (Vitis vinifera L. cv. Askari) during cold storage at 4°C temperature and 85 ± 5 % relative humidity for 35 days. Coated clusters delayed the increase in weight loss and soluble solids content, retained greater ascorbic acid and titratable acidity contents than control. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration, which was significantly lower in treated than control fruit.

table grape edible coating Aloe vera calcium chloride citric acid Postharvest quality

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Apai, W., V. Sardsud, P. Boonprasom and U. Sardsud, 2009. Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit. Songklanakarin Journal of Science and Technology, 31(6): 621-628.
[2]  Ayranci, E. and S. Tunc, 2003. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry, 80(3): 423-431.
[3]  Ayranci, E. and S. Tunc, 2004. The effect of edible coatings on water and vitamin c loss of apricots (armeniaca vulgaris lam.) and green peppers (capsicum annuum l.). Food chemistry, 87(3): 339-342.
[4]  Bakshi, P., M. Fa and S. Ta, 2005. Role of calcium in post-harvest life of temperate fruits: A review. J. Food Science Technology Myso, 42: 1-8.
[5]  Baldwin, E., M. Nisperos, X. Chen and R. Hagenmaier, 1996. Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology, 9(2): 151-163.
[6]  Caro, Y. and J. Joas, 2005. Postharvest control of litchi pericarp browning (cv. Kwai mi) by combined treatments of chitosan and organic acids: Ii. Effect of the initial water content of pericarp. Postharvest Biology and Technology, 38(2): 137-144.
[7]  Clayton, M., W.V. Biasi, I.T. Agar, S.M. Southwick and E.J. Mitcham, 2003. Postharvest quality of'bing'cherries following preharvest treatment with hydrogen cyanamide, calcium ammonium nitrate, or gibberellic acid. HortScience, 38(3): 407-411.
[8]  Crisosto, C.H., D. Garner and G. Crisosto, 2002. Carbon dioxide-enriched atmospheres during cold storage limit losses from botrytis but accelerate rachis browning of ‘redglobe’ table grapes. Postharvest Biology and Technology, 26(2): 181-189.
[9]  Crisosto, C.H., L. Palou, D. Garner and D.A. Armson, 2002. Concentration by time product and gas penetration after marine container fumigation of table grapes with reduced doses of sulfur dioxide. HortTechnology, 12(2): 241-245.
[10]  García, J.M., S. Herrera and A. Morilla, 1996. Effects of postharvest dips in calcium chloride on strawberry. Journal of Agricultural and Food Chemistry, 44(1): 30-33.
[11]  Guillén, F., P. Zapata, D. Martínez‐Romero, S. Castillo, M. Serrano and D. Valero, 2007. Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds. Journal of Food Science, 72(3): S185-S190.
[12]  Hernández-Muñoz, P., E. Almenar, M.J. Ocio and R. Gavara, 2006. Effect of calcium dips and chitosan coatings on postharvest life of strawberries (fragaria × ananassa). Postharvest Biology and Technology, 39(3): 247-253.
[13]  Klein, B. and A. Perry, 1982. Ascorbic acid and vitamin a activity in selected vegetables from different geographical areas of the united states. Journal of Food Science, 47(3): 941-945.
[14]  Lee, J., H. Park, C. Lee and W. Choi, 2003. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. LWT-Food Science and Technology, 36(3): 323-329.
[15]  Lester, G.E. and M.A. Grusak, 1999. Postharvest application of calcium and magnesium to honeydew and netted muskmelons: Effects on tissue ion concentrations, quality, and senescence.Journal of the American Society for Horticultural Science, 124(5): 545-552.
[16]  Lin, L., B. Wang, M. Wang, J. Cao, J. Zhang, Y. Wu and W. Jiang, 2008. Effects of a chitosan‐based coating with ascorbic acid on post‐harvest quality and core browning of ‘yali’ pears (pyrus bertschneideri rehd.). Journal of the Science of Food and Agriculture, 88(5): 877-884.
[17]  Martínez-Romero, D., N. Alburquerque, J. Valverde, F. Guillén, S. Castillo, D. Valero and M. Serrano, 2006. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating. Postharvest Biology and Technology, 39(1): 93-100.
[18]  Martínez‐Romero, D., F. Guillén, S. Castillo, D. Valero and M. Serrano, 2003. Modified atmosphere packaging maintains quality of table grapes. Journal of Food Science, 68(5): 1838-1843.
[19]  Martinez, M. and J.R. Whitaker, 1995. The biochemistry and control of enzymatic browning. Trends in Food Science and Technology, 6(6): 195-200.
[20]  Morillon, V., F. Debeaufort, G. Blond, M. Capelle and A. Voilley, 2002. Factors affecting the moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science and Nutrition, 42(1): 67-89.
[21]  Owusu‐Yaw, J., M. Marshall, J. Koburger and C. Wei, 1988. Low ph inactivation of pectinesterase in single strength orange juice. Journal of Food Science, 53(2): 504-507.
[22]  Rojas-Argudo, C., M.B. Pérez-Gago and M. Del Río, 2005. Postharvest quality of coated cherries cv.‘Burlat’as affected by coating composition and solids content. Food science and technology international, 11(6): 417-424.
[23]  Rojas-Graü, M., M. Tapia, F. Rodríguez, A. Carmona and O. Martín-Belloso, 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut fuji apples. Food Hydrocolloids, 21(1): 118-127.
[24]  Sardsud, V., U. Sardsud, P. Chantrasri and S. Pasatketkorn, 2003. Alternative postharvest treatments on longan fruits for replacement of sulfur dioxide fumigation. Agricultural Science Journal, 33: 243-246.
[25]  Schick, J.L. and P. Toivonen, 2002. Reflective tarps at harvest reduce stem browning and improve fruit quality of cherries during subsequent storage. Postharvest Biology and Technology, 25(1): 117-121.
[26]  Serrano, M., J.M. Valverde, F. Guillén, S. Castillo, D. Martínez-Romero and D. Valero, 2006. Use of aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry, 54(11): 3882-3886.
[27]  Terdbaramee, U., K. Ratanakhanokchai and S. Kanlayanarat, 2002. Effect of citric acid on the control of postharvest browning of lychee fruit under cold storage. In: XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture 628: pp: 527-532.
[28]  Valverde, J.M., D. Valero, D. Martínez-Romero, F. Guillén, S. Castillo and M. Serrano, 2005. Novel edible coating based on aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry, 53(20): 7807-7813.
[29]  Whangchai, K., K. Saengnil and J. Uthaibutra, 2006. Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit. Crop Protection, 25(8): 821-825.