Aloe vera coatings maintain antioxidants of fig (Ficus carica L.) fruit during storage
- Ficus carica,
Copyright (c) 2020 Amin Mirshekari, Babak Madani, Marisa Wall, Alan R. Biggs
This work is licensed under a Creative Commons Attribution 4.0 International License.
Demand for fig fruit is increasing because of its high antioxidant capacity and health benefit for human. So, interest in maintaining bioactive components of fruit has been increased. However, antioxidant capacity of fruits decreases during storage. Fresh fruits of the well-known fig (Ficus carica L.) cultivar ‘Siyah’ were grown in Fars Province, Iran, treated with different concentrations of Aloe vera gel prior to being placed into cold storage. We examined fruit for firmness, soluble solids contents, anthocyanin concentrations, total phenolic compounds, flavonoid concentrations, ascorbic acid content, antioxidant activity, phenylalanine ammonia-lyase and superoxide dismutase activities. Figs coated with Aloe vera gel maintained higher firmness, anthocyanin concentrations, total phenolic compounds, flavonoid concentrations, ascorbic acid content, and antioxidant capacity than the control. Phenylalanine ammonia-lyase and superoxide dismutase activities were enhanced with Aloe vera gel treatments. The results showed that Aloe vera gel treatments could be an alternative to the current chemical protocols for preserving nutraceutical traits of fig fruit by maintaining antioxidant capacity during storage.