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Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit

Hassanpour, Hamid
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.1 pp. 495-501
Aloe vera, Rubus, anthocyanins, antioxidant activity, antioxidants, ascorbate peroxidase, coatings, enzyme activity, fruits, fungi, gels, glutathione, glutathione peroxidase, glutathione-disulfide reductase, pH, peroxidase, phenols, raspberries, shelf life, storage time, superoxide dismutase, titratable acidity, total soluble solids
Native populations of raspberry fruits (Rubus spp.) were coated with Aloe vera gel and were then assayed for the antioxidant capacity, total anthocyanin, total phenol, antioxidant enzyme activities and postharvest quality after 8 days storage at 4 °C, relative to a control group. These berries, coated with Aloe vera gel, showed a higher antioxidant capacity, total anthocyanin and total phenol than those of the controls (non-treated) group. The treated fruits exhibited less incidence of decay during storage at 4 °C than the control group. Thus postharvest life (as affected by fungal decay) was longer for berries treated with Aloe vera gel than for the control fruit. However, total soluble solid, titratable acidity and pH were predominantly influenced by storage periods. Aloe vera gel treatments could reduce the natural decay that happens over time. The activities of antioxidant enzymes, including glutathione peroxidase (GSH-POD), glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD) and guaiacol peroxidase (G-POD) were enhanced. The nonenzyme components such as reduced glutathione (GSH) and oxidized glutathione (GSSG) were also increased by Aloe vera gel. In conclusion, raspberry fruits treated with Aloe vera gel maintained higher levels of antioxidant capacity, total phenol, total anthocyanin and antioxidant enzymes during storage periods.