Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle with Chitosan and Aloe vera Gel Edible Coatings During Storage

Version 1 : Received: 16 January 2024 / Approved: 17 January 2024 / Online: 17 January 2024 (08:58:21 CET)

A peer-reviewed article of this Preprint also exists.

Qiao, J.; Li, D.; Guo, L.; Hong, X.; He, S.; Huo, J.; Sui, X.; Zhang, Y. Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. ‘Lanjingling’ with Chitosan and Aloe vera Gel Edible Coatings during Storage. Foods 2024, 13, 630. Qiao, J.; Li, D.; Guo, L.; Hong, X.; He, S.; Huo, J.; Sui, X.; Zhang, Y. Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. ‘Lanjingling’ with Chitosan and Aloe vera Gel Edible Coatings during Storage. Foods 2024, 13, 630.

Abstract

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1°C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending shelf life and preserving quality of blue honeysuckle during storage.

Keywords

Haskap; Edible coating; Aloe vera gel; Postharvest storage; Antioxidant capacity

Subject

Chemistry and Materials Science, Food Chemistry

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