Impact of Edible Coating on Papaya Fruit Fresh-Cut Quality during Cold Storage | ||||
| Egyptian Journal of Horticulture | ||||
| Volume 52, Issue 1, April 2025, Page 101-112 PDF (902.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejoh.2025.378047.1285 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nada Allam  1; Yehia Salah Mostafa2
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| 1Department of Horticulture, Faculty of Agriculture, Suez Canal University, Egypt | ||||
| 2Department of Pomology, Faculty of Agriculture, Alexandria University, Egypt. | ||||
| Abstract | ||||
| The study investigated the effect of Aloe vera gel alone and combined with lemon essential oil and chitosan as a possible alternative edible coating for maintaining quality of fresh-cut papaya cubes. The cubes were dipped in treatment solutions which were: chitosan (1%), chitosan (2%), Aloe vera gel (40 %), Aloe vera gel (40%) combined with lemon essential oil (1%), lemon essential oil (1%) and distilled water (control). Samples treated with Aloe vera gel (40%) combined with lemon essential oil (1%) had the best results in terms of weight loss, titratable acidity, vitamin C content, color values and total antioxidants while chitosan (2%) was the most effective treatment in reducing browning index, introducing the best sensory attributes, and increased total phenolics by 250% approximately than control. | ||||
| Keywords | ||||
| papaya; Aloe vera; chitosan; lemon essential oil; total antioxidants; total phenolics | ||||
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