<i>Aloe vera</i> extract as a promising treatment for the
                    quality maintenance of minimally-processed table grapes

Alberio, Giuseppina Rosaria Antonella; Muratore, Giuseppe; Licciardello, Fabio; Giardina, Giovanni; Spagna, Giovanni

doi:10.1590/1678-457X.6471

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Food Science and Technology

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Research Paper • Food Sci. Technol (Campinas) 35 (2) • June 2015 • https://doi.org/10.1590/1678-457X.6471 copy

Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes

Authorship SCIMAGO INSTITUTIONS RANKINGS

The effect of an edible film obtained from a commercial Aloe vera extract, on the quality maintenance of minimally processed grapes belonging to three different cultivars (Sugar One, Victoria and Black Magic) was evaluated by enzymatic (PPO, PME, β-GAL), physicochemical (pH, acidity, °Brix), and sensorial methods. All the analyzed parameters were measured in extracts obtained from minimally processed grapes packaged in ordinary atmosphere and stored at 4 °C for 15 days. Samples dipped into Aloe vera showed significant differences (p≤0.05) compared to untreated ones. The determination of such parameters and the evaluation of consumer acceptability were helpful to determine the effectiveness of the post-harvest treatment with Aloe vera for a storage period of 15 days.

Aloe vera ; packaging; PPO; shelf life; table grape

	pH						°Brix						Acidity (mg/L)
Time (days)	0	3	6	9	12	15	0	3	6	9	12	15	0	3	6	9	12	15
SUG	3.67	3.76	3.566 ^ab	3.73 ^b	3.73 ^b	3.70 ^b	11.93 ^bc	12.13 ^b	12.00 ^b	12.07 ^b	12.03 ^abc	11.97 ^bc	1.20 _A	1.90 _B	1.97 ^b_B	2.07 ^c_B	2.00 ^c_B	2.00 ^b_B
SUG Aloe	3.60	3.60	3.67 ^ab	3.75 ^b	3.73 ^b	3.50 ^ab	13.93 ^d	13.97 ^cd	13.96 ^c	13.93 ^c	13.90 ^cd	13.97 ^d	1.52 _B	1.53 _B	1.07 ^a_A	1.00 ^a_A	1.07 ^ab_A	1.03 ^ab_A
SUG SO₂	3.53	3.73	3.30 ^ab	3.03 ^a	3.20 ^a	3.07 ^a	13.87 ^d	13.97 ^cd	13.83 ^c	13.97 ^c	13.90 ^cd	14.07 ^d	1.33	1.40	1.10 ^a	1.03 ^a	1.07 ^ab	1.00 ^a
BM	3.62 _B	3.53 _B	2.9 ^a_A	3.63 ^ab_B	3.90 ^b_B	3.73 ^b_B	11.97 ^bc	11.97 ^b	11.93 ^b	11.77 ^b	11.82 ^ab	12.40 ^c	1.40 _AB	1.47 _AB	1.00 ^a_A	1.93 ^c_B	1.03 ^a_A	1.33 ^ab_AB
BM Aloe	3.57	3.57	3.9 ^b	3.73 ^b	3.73 ^b	3.90 ^b	14.67 ^d	14.93 ^d	14.67 ^c	14.67 ^c	15.00 ^d	14.43 ^d	1.33	1.40	1.10 ^a	1.03 ^a	1.07 ^ab	1.00 ^a
BM SO₂	3.03 _A	3.90 _B	3.53 ^ab_AB	3.60 ^ab_AB	3.90 ^b_B	3.10 ^a_A	12.33 ^c	12.63 ^bc	12.53 ^b	12.13 ^b	12.67 ^bc	12.00 ^bc	1.40 _AB	1.47 _AB	1.00 ^a_A	1.93 ^c_B	1.03 ^a_A	1.33 ^ab_AB
VICT	3.50	3.52	3.43 ^ab	3.60 ^ab	3.63 ^ab	3.63 ^ab	10.27 ^a	9.93 ^a	10.00 ^a	10.50 ^a	10.67 ^a	10.33 ^a	1.33	1.40	1.10 ^a	1.03 ^a	1.07 ^ab	1.00 ^a
VICT Aloe	3.53	3.53	3.45 ^ab	3.50 ^ab	3.52 ^ab	3.50 ^ab	10.67 ^ab	11.67 ^b	11.33 ^b	11.63 ^b	11.33 ^ab	11.00 ^ab	1.40 _AB	1.47 _AB	1.00 ^a_A	1.93 ^c_B	1.03 ^a_A	1.33 ^ab_AB
VICT SO₂	3.52	3.47	3.53 ^ab	3.47 ^ab	3.93 ^b	3.97 ^b	12.33 ^c	11.97 ^b	12.27 ^b	12.00 ^b	11.87 ^ab	12.33 ^c	1.57	1.50	1.23 ^a	1.50 ^b	1.30 ^b	1.20 ^ab

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[1] *Corresponding author: g.muratore@unict.it