1Department of Horticultural Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran
American Journal of Food Science and Technology.
2014,
Vol. 2 No. 1, 1-5
DOI: 10.12691/ajfst-2-1-1
Copyright © 2014 Science and Education PublishingCite this paper: Shirin Shahkoomahally, 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.
Correspondence to: Shirin Shahkoomahally, Department of Horticultural Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran. Email:
shirin.shahkoomahally@yahoo.comAbstract
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.
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