Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan

Abstract

The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined. During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and ΔE* increased. A. vera coating maintained the L* and WI and delayed the increase in BI and ΔE*, especially at 75 % A. vera dip. The fresh-cut fruits dipped in 75 % A. vera had the lowest browning score, the highest acceptance score and delayed the increase in TP content and PPO activity. However POD activity was induced by A. vera coating. Antioxidant activity had no effect on browning incidence of the fresh-cut fruits. Consequently, A. vera gel coating could maintain quality and retarded browning of fresh-cut wax apple fruits during storage.