title: Use of Aloe vera gel coating preserves the functional properties of table grapes.
abstract: Table grapes (Vitis vinifera L. cv. Crimson Seedless) were coated with Aloe vera gel according to our developed patent (SP Patent P200302937) and then stored for 35 days at 1 degrees C, and the subsequent shelf life (SL) was monitored at 20 degrees C. Uncoated clusters showed a rapid loss of functional compounds, such as total phenolics and ascorbic acid. These changes were accompanied by reduction of the total antioxidant activity (TAA) and increases in total anthocyanins, showing an accelerated ripening process. On the contrary, table grapes coated with Aloe vera gel significantly delayed the above changes, such as the retention of ascorbic acid during cold storage or SL. Consequently, Aloe vera gel coating, a simple and noncontaminating treatment, maintained the functional properties during postharvest storage of table grapes.
authors.affiliation: Department of Food Technology, and Department of Applied Biology, EPSO, University Miguel Hernandez, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Serrano
authors.forename: Juan Miguel
authors.initials: JM
authors.lastname: Valverde
authors.forename: Fabian
authors.initials: F
authors.lastname: Guillén
authors.forename: Salvador
authors.initials: S
authors.lastname: Castillo
authors.forename: Domingo
authors.initials: D
authors.lastname: Martínez-Romero
authors.forename: Daniel
authors.initials: D
authors.lastname: Valero
mesh_terms: D000504:Aloe / Q000737:chemistry*; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D005782:Gels; D010636:Phenols / Q000032:analysis; D027843:Vitis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005782:Gels; D010636:Phenols; D001205:Ascorbic Acid