Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

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21 Citazioni (Scopus)


The maintenance of high-quality standards for prolonging the shelf life of fruit andpreserving sensory and nutritional quality is a priority for horticultural products. The aim of thiswork is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC)and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong theshelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at thecommercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, andstored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage,transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) toevaluate the combined effect of cold storage and room temperature. The fruits were tested forcarotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits weremeasured in terms of the titratable acidity, total soluble content, weight loss, and vitamin Ccontent. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated withEC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, aswell as sensory parameters. After 21 days of storage, all treatments showed a deterioration of allthe quality parameters. The single and combined application of Aloe-based coating (with 1-MCP)slowed down the maturation processes of the fruit, limited the weight loss, and preserved itsorganoleptic characteristics.
Lingua originaleEnglish
Numero di pagine18
Stato di pubblicazionePublished - 2020

All Science Journal Classification (ASJC) codes

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