Preprint Article Version 1 This version is not peer-reviewed

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

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. Preprints 2019, 2019100254 (doi: 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 (doi: 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.

Subject Areas

Prunus persica; edible coating; 1-methylcycyclopropene; Aloe spp; post-harvest quality

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