Abstract
Papaya is one of the main tropical fruits of India. The desiccation of fruits and perishable nature of papaya is a major drawback during transportation to distant markets and storage during glut in the market. Aloe vera gel, mainly composed of polysaccharides, has been recently explored as an edible coating owing to its antifungal activity. To improve the performance of edible coatings, various substances/chemical additives have been incorporated. Papaya leaf is a potential antifungal agent that could be used as a bio-based additive, especially, by papaya growing farmers. The present study was carried out to evaluate the ability of Aloe gel based antimicrobial coatings to reduce/control the loss of post harvest fruit quality in papaya and to compare the effects with a natural polysaccharide-chitosan, an established coating material with antifungal activity. Freshly harvested papaya fruits were coated with Aloe gel/AG (50%), papaya leaf extract/PLE incorporated Aloe gel (1:1) and 2.5% chitosan. The coated and uncoated (control) fruits were stored at 30±3°C and 42-55% RH for 15 d. Physical (PLW, fruit size), chemical (pH, titrable acidity and TSS), and sensory characteristics (colour, taste & firmness); fruit disease index (FDI), and marketability were analyzed at regular intervals during the storage period. The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d. The uncoated/control fruits exhibited significantly greater changes in all the parameters tested. Among the coated fruits, PLEAG treated fruits exhibited least changes followed by AG and chitosan coated fruits. The coatings controlled the PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decay to a great extent and thereby extended the shelf life quality of the fruits. Marketability was also found to be better for PLEAG coated fruits among the 3 coatings, followed by AG and chitosan coated fruits. The effectiveness of AG coating was found to improve on incorporation of PLE. Shelf life could be further extended in low temperature storage. This is probably the first study on utilizing a natural alternative such as Aloe-gel and PLE to extend shelf life quality in papaya. On the basis of the over all physiological changes, Aloe gel based antimicrobial coating has been identified as a suitable method to extend the shelf life of papaya fruits.
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Claims 8
Claim · model-written summary
Coated papaya fruits survived 15 days of storage, whereas all uncoated controls decayed within 10 days.
- Taxon
- papaya
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papayat0 - Treatment
- Aloe vera based antimicrobial coatingt0
- Outcome
- survived the storage periode1
- Direction
- survivede1
- Value
- 15 de1
- Comparator
- uncoated controlse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e1“The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d”
Claim · model-written summary
Uncoated papaya fruits showed significantly greater changes in all parameters tested than coated fruits.
- Taxon
- papayaCarica papayat0
- Treatment
- Aloe vera based antimicrobial coatingt0
- Outcome
- changes in all the parameters testede2
- Direction
- greatere2
- Comparator
- coated fruitse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e1“The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d”
e2“The uncoated/control fruits exhibited significantly greater changes in all the parameters tested”
Claim · model-written summary
Among the coated fruits, PLEAG-treated fruits showed the least changes.
- Taxon
- papayaCarica papayat0
- Treatment
- PLEAGe3
- Outcome
- changese3
- Direction
- leaste3
- Comparator
- AG and chitosan coated fruitse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e3“Among the coated fruits, PLEAG treated fruits exhibited least changes followed by AG and chitosan coated fruits”
Claim · model-written summary
Marketability was better for PLEAG-coated fruits than for AG and chitosan coated fruits.
- Taxon
- papayaCarica papayat0
- Treatment
- PLEAGe4
- Outcome
- Marketabilitye4
- Direction
- bettere4
- Comparator
- AG and chitosan coated fruitse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e4“Marketability was also found to be better for PLEAG coated fruits among the 3 coatings, followed by AG and chitosan coated fruits”
Claim · model-written summary
Incorporating PLE improved the effectiveness of AG coating on papaya.
- Taxon
- papayaCarica papayat0
- Treatment
- incorporation of PLEe5
- Outcome
- effectivenesse5
- Direction
- improvee5
- Comparator
- AG coatinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e5“The effectiveness of AG coating was found to improve on incorporation of PLE”
Claim · model-written summary
The coatings controlled physiological weight loss, ripening and decay of papaya to a great extent.
- Taxon
- papayaCarica papayat0
- Treatment
- coatingse6
- Outcome
- PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decaye6
- Direction
- controllede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e6“The coatings controlled the PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decay to a great extent and thereby extended the shelf life quality of the fruits”
Claim · model-written summary
Shelf life of papaya could be further extended in low temperature storage.
- Taxon
- papayaCarica papayat0
- Outcome
- Shelf lifee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e7“Shelf life could be further extended in low temperature storage”
Claim · model-written summary
Aloe gel based antimicrobial coating is identified as a suitable method to extend the shelf life of papaya fruits.
- Taxon
- papayaCarica papayat0
- Treatment
- Aloe gel based antimicrobial coatinge7
- Outcome
- extend the shelf life of papaya fruitse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“papaya fruits using Aloe vera based antimicrobial coating”
e7“On the basis of the over all physiological changes, Aloe gel based antimicrobial coating has been identified as a suitable method to extend the shelf life of papaya fruits”
The same questions in other papers
storage · survival · Carica papaya (papaya)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.