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 Shahkoomahally^1, and Asghar Ramezanian¹

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

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

Abstract

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.

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

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