Application of <i>Aloe vera</i> Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils
Jagmeet Singh,
Sunil Pareek,
Vaibhav Kumar Maurya,
Narashans Alok Sagar,
Yogesh Kumar,
Prarabdh C. Badgujar,
Olaniyi Amos Fawole
Affiliations
Jagmeet Singh
Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Sunil Pareek
Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Vaibhav Kumar Maurya
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Narashans Alok Sagar
Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Yogesh Kumar
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Prarabdh C. Badgujar
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
Olaniyi Amos Fawole
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), Aloe vera gel (10% or 20%), 10% Aloe vera + rosehip oil (0.25% or 0.50%), 20% Aloe vera + rosehip oil (0.25% or 0.50%), 10% Aloe vera + cinnamon oil (0.25% or 0.50%), and 20% Aloe vera + cinnamon oil (0.25% or 0.50%). Aloe vera in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The Aloe vera + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, A. vera + cinnamon oil coatings significantly (p A. vera + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors.
