title: Postharvest sour cherry quality and safety maintenance by exposure to Hot- water or treatment with fresh Aloe vera gel.
abstract: Iranian sour cherries (Prunus cerasus) were coated with fresh Aloe vera gel or treated with hot water (40 ± 2 °C) for 2 min and stored for 17 days at 4 ± 1 °C. The physicochemical characteristics of gel coated and hot water treated samples were compared with untreated fruit during the cold storage period. Untreated fruit showed increased respiration rate, rapid weight loss and colour change, accelerated aging and ripening. On the contrary, sour cherries, particularly those coated with gel significantly delayed the above mentioned parameters allowing a fruit storability extension. The sensory analysis in both treatments revealed beneficial effects in terms of delaying dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma or flavours. Consequently, Aloe vera gel coating and immersion in hot water maintained the properties during postharvest storage of sour cherries and could be introduced as two valuable, simple and non-contaminating treatments.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Rahele
authors.initials: R
authors.lastname: Ravanfar
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran ; Nanotechnology Research Institute, Shiraz University, Shiraz, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Niakousari
authors.affiliation: Agricultural Engineering Research Department, Centre of Agriculture and Natural Resources of Fars Province, Shiraz, Iran.
authors.forename: Neda
authors.initials: N
authors.lastname: Maftoonazad
keywords: Aloe vera; Fruit coating; Hot water treatment; Shelf life stability; Sour cherry