Version 1
: Received: 21 October 2019 / Approved: 22 October 2019 / Online: 22 October 2019 (05:36:34 CEST)
How to cite:
Sortino, G.; Saletta, F.; Puccio, S.; Scuderi, D.; Inglese, P.; Farina, V. Extending the Shelf-Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating. Preprints2019, 2019100254. https://doi.org/10.20944/preprints201910.0254.v1
Sortino, G.; Saletta, F.; Puccio, S.; Scuderi, D.; Inglese, P.; Farina, V. Extending the Shelf-Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating. Preprints 2019, 2019100254. https://doi.org/10.20944/preprints201910.0254.v1
Sortino, G.; Saletta, F.; Puccio, S.; Scuderi, D.; Inglese, P.; Farina, V. Extending the Shelf-Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating. Preprints2019, 2019100254. https://doi.org/10.20944/preprints201910.0254.v1
APA Style
Sortino, G., Saletta, F., Puccio, S., Scuderi, D., Inglese, P., & Farina, V. (2019). Extending the Shelf-Life of White Peach Fruit with 1-Methylcyclopropene and <em>Aloe arborescens</em> Edible Coating. Preprints. https://doi.org/10.20944/preprints201910.0254.v1
Chicago/Turabian Style
Sortino, G., Paolo Inglese and Vittorio Farina. 2019 "Extending the Shelf-Life of White Peach Fruit with 1-Methylcyclopropene and <em>Aloe arborescens</em> Edible Coating" Preprints. https://doi.org/10.20944/preprints201910.0254.v1
Abstract
The maintenance of high quality standards for prolonging shelf life of fruit and maintaining sensory and nutritional quality is a priority the horticultural products. The aim of this work was to test the effectiveness of a single treatment of edible coating based on Aloe arborescens and a combined treatment of 1-Methylcycyclopropene and edible coating to prolong the shelf-life of "Settembrina" white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage and treated with edible coating (EC) or 1-MCP +EC and stored 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) to evaluate the combined effect of cold storage and room temperature. Weight loss, physical, chemical and sensory parameters were measured. Fruit treated with EC and 1-MCP +EC kept their marketing values better than CTR after 14 days of storage and 6 days of simulated shelf life, in terms of flesh firmness, total soluble solids and titratable acidity as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of the 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 its organoleptic characteristics.
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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