Effect of Aloe vera gel on Polyphenol Oxidas Enzyme Activity, Quality Attributes and Storage Life of Sweet Cherry Fruit (Prunus avium cv. Siahe mashhad)

Document Type : Research Article

Authors

Abstract

Because of the harmful effects of chemicals on human health and environment, the use of these compounds in postharvest technology of horticultural crops is highly restricted. Current study was done to evaluate the effect of Aloe vera gel on postharvest quality and storage life of fruit cultivar Siahe-Mashhad. Fruit were treated with Aloe vera gel of 25 and 33% for 5 min at 22 °C. Control fruit were treated with distilled water at 22°C. After drying the surface moister of fruit at ambient temperature. Fruit were divided into different groups of 25 fruit in each group and were transferred to cold storage of 1±0.5°C with 85-95% RH. Fruit quality attributes including marketing, total acidity, total phenolics, pH, weight loss and polyphenoloxidase enzyme activity were evaluated at first day and after 15 and 30 days of cold storage. 33% Aloe vera gel effectively preserved marketability, total acidity and total phenolics content and prevented increase in pH, polyphenoloxidase enzyme activity and decrease in fruit weightduring 30 days of cold storage. The results showed that Aloe vera gel could be used as commercial compound as a good alternative to chemicals in postharvest technology of cherry fruit cultivar Siahe-Mashhad.

Keywords


1- اثنی‌عشری م. و زکائی خسروشاهی م. ر. 1387 . فیزیولوژی و تکنولوژی پس از برداشت. انتشارات دانشگاه بو علی سینا همدان.
2- اصغری م. 1385. تأثیر استفاده از اسید سالیسیلیک بر فعالیت آنتی‌اکسیدانی، تولید اتیلن و فرایند پیری، آلودگی‌های قارچی و برخی صفات کیفی میوه توت‌فرنگی رق مسلوا‏‏. رساله دکتری، دانشکده کشاورزی، دانشگاه تهران، 171ص.
3- جلیلی‌مرندی ر. 1383. فیزیولوژی بعد از برداشت (جابجایی و نگهداری میوه، سبزی و گیاهان زینتی). انتشارات جهاد دانشگاهی ارومیه.
4- عبدالهی ر.، اصغری م. ر. و اسمعیلی م. 1389. تأثیر نیتریک اکسید و پوترسین بر خواص کیفی و عمر پس از برداشت میوه توت فرنگی رقم سلوا. مجله پژوهشهای صنایع غذایی جلد 3/ 20 شماره 1، ص177-190.
5- Ahmed M.J., Singh Z., and Khan A. S. 2009. Postharvest Aloe vera gel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage.International Journal of Food Science and Technology, 44: 1024–1033.
6- Ayala-Zavala J.F., Wang S.Y., Wang C.Y., and Gonzales-Aguilar A.G. 2004.Effect of storage temperature on antioxidant capacity and aroma compounds in Strawberry fruit. LWT - Food Science and Technology, 37: 687-695.
7- Baldwin E.A., Nisperos-Carriedo M.O., and Baker R.A. 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition, 35:509–524.
8- Bernalte M.J., Sabio E., Hern´andez M.T., and Gervasini C. 2003. Influence of storage delay on quality of ‘Van’ sweet cherry. Postharvest Biology and Technology, 28: 303–312.
9- Blum M. 1996. Designing food for better health .International Foods Ingr., 3:25-29.
10- Cheng G., Yang E., Lu W., Jia Y., Jiang Y., and Duan A. 2009. Effect of Nitric Oxide on Ethylene Synthesis and Softening of Banana Fruit Slice during Ripening. Journal Agriculture Food Chemistry, 57: 5799–5804.
11- Choi S., and Chung M. 2003.A review on the relationship between Aloe vera component and their biologic effects. Seminars in Integrative Medicine, 1: 53-62.
12- Crisosto C.H., Mitcham E.J., and Kader A.A. 1996. Peaches and nectarines.Recommendations for maintaining postharvest quality.Perishables Handling Newsletter, 86: 17–25.
13- Flores F.B., Sanchez-Bel P., Valdenegro M., RomojaroMaria F., Martinez-Madrid C., and Isabel Egea M. 2008. Efects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature, Eur Food Res Technology, 227:1599–1611.
14- Harel E., Myer A.M., and Shain Y. 1966. Catechol oxidase from apples, their properties, sub cellular location and inhibition. Physiology Plant, 17: 921.
15- Jasso de Rodrıguez D., Hernandez-Castillo D., Rodrıguez-Garcıa R., and Angulo-Sanchez J.L. 2005. Antifungal activity in vitro of Aloe vera pulp and liquid fraction against plant pathogenic fungi. Industrial Crop Production, 21: 81–87.
16- Kader A.A., Zagory D., and Kerbel E.L. 1989. Modified atmosphere packaging of frutis and vegetables. Critical Review in Food Science and Nutrition, 28: 1–30.
17- Lin D., and Zho Y. 2007. Innovations in the Development and Application of Edible Coating for Fresh and Minimally Processed Fruits and Vegetables, Comprehensive Review in Food Science and Food Safety, 6: 60-75.
18- Macheix J.J. 1970. Role de different factures intervenant dans le brunissement enzymatique des pommes pendant la croissance, Physiology Vegetable, 8: 585.
19- Marpudi S.L., Abiramim L.S.S., Pushkala R., and Srividya N. 2011. Enhancement of storage life and quality maintenance of papaya fruits using Aloe vera based antimicrobial coating. Indian Journal of Biotechnology, pp 83-89.
20- Martınez-Romero D., Alburquerque N., Valverde J.M., Guillen F., Castillo S., Valero D., and Serrano M. 2005. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatments: A new edible coating. Postharvest Biology and Technology, 39: 93-100.
21- Nunan K.J., Sims I.M., Bacic A., Robinson S.P., and Fincher G.B. 1998.Changes in cell wall composition during ripening of grape berries. Plant Physiology, 118: 783-792.
22- Pizzocaro F., Torreggiani D., and Gilardi G. 1993. Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride.Journal of Food Processing and Preservation, 17: 21–30.
23- Reynolds T. 1985. Observations on the phytochemistry of the Aloe leaf exudates compound. Botanical Journal of the Linnean Society, 90:179.
24- Saks Y., and Barkai-Golan R. 1995.Aloe vera gel activity against plant pathogenic fungi. Postharvest Biology and Technology, 6:159–165.
25- Serrano M., Guillen F., Martınez-Romero D., Castillo S., and Valero D. 2005. Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. Journal Agriculture Food Chemistry, 53: 2741–2745.
26- Serrano M., Martınez-Romero D., Castillo S., Guillen F., and Valero D. 2004. Role of calcium and heat treatments in alleviating physiological changes induced by mechanical damage in plum. Postharvest Biology and Technology, 34: 155–167.
27- Singha S.P., Singha Z., and Swinny E.E. 2009. Postharvest nitric oxide fumigation delays fruit ripening and alleviates chilling injury during cold storage of Japanese plums (Prunus salicina Lindell). Postharvest Biology and Technology, 53: 101–108.
28- Valverde J.M., Valero D., Martinez-Romero D., Guillen F., Castillo S., and Serrano M., 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety.Agricultural and Food Chemistry, 53: 7807-7813.
29- Vamos-Vigyazo L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Critical Review of Food Nutrition, 15: 49–127.
30- Venturini M.E., Oria R., and Blanco D. 2002. Microflora of two varieties of sweet cherries: Burlat and Sweetheart. Food Microbiology, 19: 15–21.
31- Waterhouse A.L. 2002. Determination of total phenolics. In: Wrolstad, R.E. (Ed.), Current Protocols in Food Analytical Chemistry. JohnWiley and Sons, New York.
CAPTCHA Image