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

Giuseppe Sortino, Filippo Saletta, Stefano Puccio, Dario Scuderi, Alessio Allegra, Paolo Inglese and Vittorio Farina
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Giuseppe Sortino: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Filippo Saletta: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Stefano Puccio: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Dario Scuderi: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Alessio Allegra: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Paolo Inglese: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy
Vittorio Farina: Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, viale delle Scienze edificio 4, ingresso H, 90128 Palermo, Italy

Agriculture, 2020, vol. 10, issue 5, 1-18

Abstract: The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work 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 the shelf life of “ Settembrina ” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, 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. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control 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 all 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.

Keywords: Prunus persica; edible coating; 1-methylcycyclopropene; Aloe spp; bio-compound content; post-harvest quality; consumer acceptability (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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