Abstract
For climacteric fruits like kiwifruit, postharvest deterioration presents a serious problem with storage and marketability. In this study, the effectiveness of an edible coating made of peppermint essential oil (Es) and Aloe vera gel (ALVG) in maintaining the quality and prolonging the shelf life of “Hayward” kiwifruit kept in cold storage for three months was examined. Treatments were applied in various concentrations (25% and 50% ALVG with 0, 500, and 1000 ppm Es), and quality parameters were evaluated at monthly intervals. The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS). The findings indicate that an edible coating infused with ALVG and peppermint essential oil provides an effective, natural method to improve postharvest quality and prolong storage life in kiwifruit.
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Claims 9
Claim · model-written summary
The coating reduced kiwifruit weight loss by 41%.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Treatment
- coatinge0
- Outcome
- weight losse0
- Direction
- reducede0
- Value
- 41%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating significantly reduced weight loss (by 41%)”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating reduced fruit spoilage by 65%.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- fruit spoilagee0
- Direction
- reducede1
- Value
- 65%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit spoilage (by 65%)”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating reduced microbial content, particularly at 50% ALVG plus 1000 ppm essential oil.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- ALVG 50%-Es1000 ppme0
- Outcome
- microbial contente0
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microbial content particularly at ALVG 50%-Es1000 ppm”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating enhanced vitamin C retention, acidity and pH.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- vitamin C retention, titratable acidity (TA), pHe0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating enhanced total soluble solids.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- total soluble solids (TSS)e0
- Direction
- enhancede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solids (TSS)”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating improved phenolic and flavonoid concentrations and catalase activity.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- phenolic and flavonoid concentrations, catalase activitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating improved total protein levels.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- total protein levelse0
- Direction
- improvede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total protein levels”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The coating diminished malondialdehyde and reactive oxygen species.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- coatinge1
- Outcome
- malondialdehyde (MDA) and reactive oxygen species (ROS)e0
- Direction
- diminishinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS)”
e1“The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), and microbial content particularly at ALVG 50%-Es1000 ppm. Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS).”
t0“kiwifruits”
Claim · model-written summary
The authors conclude that the coating improves postharvest quality and storage life.
- Taxon
- kiwifruitActinidia deliciosae0
- Outcome
- improve postharvest quality and prolong storage lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“improve postharvest quality and prolong storage life in kiwifruit”
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