Aloe vera

Biology

Hydrogen peroxide

Titratable acid

Biochemistry

Botany

Peroxidase

Food science

Postharvest

Catalase

Polyphenol oxidase

Antioxidant

Enzyme

Horticulture

Anthocyanin

Chemistry

Ascorbic acid

Browning

Postharvest Biology and Technology

Postharvest surface browning is the leading constraint for extension of shelf life and marketing of litchi fruit. In the present work, litchi fruit were treated with Aloe vera (ALV) gel coating [50% (v/v)] and kept at 20 ± 1 °C for 8 d to investigate its effect on browning and postharvest quality. ALV gel coated fruit showed reduced browning index, weight loss, superoxide anion, relative electrolyte leakage, hydrogen peroxide and malondialdehyde content, compared to control. ALV coated fruit had higher total anthocyanin content and reduced peroxidase and polyphenol oxidase activities. ALV treatment had higher ascorbic acid content and total phenolic concentration, compared to control. In addition, ALV coated fruit maintained higher catalase, superoxide dismutase and ascorbate peroxidase activities along with higher total soluble solids and titratable acidity, than control. In conclusion, ALV gel coating could be considered an ecofriendly non-chemical alternative treatment for postharvest quality management of litchi fruit.

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit