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    Postharvest Aloe vera gel-coating modulates fruit ripening and quality of 'Arctic Snow' nectarine kept in ambient and cold storage

    Access Status
    Fulltext not available
    Authors
    Ahmad, Muhammad
    Singh, Zora
    Khan, Ahmad
    Date
    2009
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Ahmad, Muhammad and Singh, Zora and Khan, Ahmad. 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 (5): pp. 1024-1033.
    Source Title
    International Journal of Food Science and Technology
    DOI
    10.1111/j.1365-2621.2008.01873.x
    ISSN
    09505423
    Faculty
    School of Agriculture and Environment
    Department of Agribusiness and Wine Sciences
    Faculty of Science and Engineering
    School
    Department of Agribusiness
    Remarks

    Copyright © 2009 John Wiley & Sons, Inc. All Rights Reserved.

    URI
    http://hdl.handle.net/20.500.11937/38253
    Collection
    • Curtin Research Publications
    Abstract

    To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv 'Arctic Snow'), the uncoated and coated fruit were allowed to ripen at 20 ± 1 °C in first experiment and in the second experiment, the fruit were stored at 0 ± 0.5 °C and 90 ± 5% RH for 3 and 6 weeks prior to ripening at 20 ± 1 °C. Aloe vera gel-coated fruit kept at ambient or 3 and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of 'Arctic Snow' nectarine.

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