Volume 19, Issue 133 (2023)
FSCT 2023, 19(133): 369-382 |
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moradi S, zekavati R. Assesment of the effect of aloe vera gel on the shelf life of pear fruit and its effect on fungi Penicillium expansum and Aspergillus niger. FSCT 2023; 19 (133) :369-382
URL: http://fsct.modares.ac.ir/article-7-62899-en.html
URL: http://fsct.modares.ac.ir/article-7-62899-en.html
1- Khuzestan,Islamic Azad university,Ahvaz
2- Khuzestan,Islamic Azad university,Ahvaz ,rzekavati45@gmail.com
2- Khuzestan,Islamic Azad university,Ahvaz ,
Abstract: (864 Views)
Today, chemical agents are used to control post-harvest lesions of Fruits but its harmful effects could be considered as an important factor in reducing shelf life.Recently aloe vera has played an important role in maintaining the quality and health of fruits as well as controlling the pathogenic fungi.Aloe vera coating was used in different concentrations of gel (100,75,50,25%) during 36 days of storage at 4 degrees Celsius.Microbial stability,physicochemical properties(weight loss,tissue stiffness, Soluble solids) and color sensory properties pears coated with aloe vera gel were evaluated after 36 days of storage compared to the control as well as the effect of aqueous and ethanolic extracts of aloe vera on two species of fungi penicillium expansum and aspergillus niger were investigated. The results showed that the growth of microorganis has siginificantly been delayed by aloe vera gel coating and there was a reduction in weight loss compared to control and this coating to maintain better rigidity and reduction of soluble solids and it had a significant effect on the pH of the treatments.And had no significant effect on the sensory properties of color in different treatments compared to the control. Also,aqueous and ethanolic extract of aloe vera has a growth in habiting effect on these fungi.As a result,coating aloe vera gel on pear fruit increases its shelf life.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2022/07/14 | Accepted: 2023/04/4 | Published: 2023/03/1
Received: 2022/07/14 | Accepted: 2023/04/4 | Published: 2023/03/1
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