ALOE ECO PARK

Ventajas Económicas del Uso de Nuestra Cera para Frutas y Hortalizas

Nuestros productos para recubrimiento de frutas y hortalizas ofrecen diversas ventajas y beneficios a todos los participantes de la cadena alimentaria. En general, se tiende a pensar que las ventajas en el uso de nuestro producto llegan a los productores o los empaques de frutas y hortalizas. Ello es correcto, pero esos beneficios alcanzan también a los otros participantes de la cadena de valor, llegando hasta el consumidor final.

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Ventajas de Nuestra Cera para Frutas y Hortalizas en Comparación con la Competencia

Nuestros productos para recubrimiento de frutas y hortalizas ofrecen diversas ventajas y beneficios a los productores, empaques, brokers, distribuidores, importadores y consumidores en su conjunto. Nuestros productos a base de polisacáridos de aloe y quitosano para cobertura de frutas y hortalizas proveen beneficios concretos frente a otros productos de competencia directa e indirecta.

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Effect of various concentrations of Aloe vera coating on postharvest quality and shelf life of mango (Mangifera indica L.) fruits Var. ‘Ngowe’

Mango (Mangifera indica L.) is a popular and economically important tropical fruit throughout the world due to its excellent nutritional composition, eating and visual qualities. However, the fruit is highly perishable and as a result high post-harvest losses continue to be reported especially in Africa. In order to address this problem, four concentrations of Aloe vera (AG) (0, 25, 50 and 75%) and chitosan (1%) were tested at two temperature levels (room temperature and 13°C) to determine their effect on the postharvest life of mango (var.’ngowe’). The experimental design was a 5 by 2 factorial experiment embedded in a complete randomized design with three replications. Data were recorded on weight loss, pH and total soluble solids (TSS) among others. The results show that at both temperatures 50 and 75% aloe concentrations significantly increased the shelf life evidenced by reduced percentage weight loss. Fruit firmness and total soluble solids concentration and pH were also maintained for longer periods in these treatments. Findings of this study demonstrate the potential of using A. vera gel at 50% as a coating for improved postharvest shelf life and maintaining quality of mango fruits hence reduced postharvest losses.

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Effect of salicylic acid and edible coating based aloe vera gel treatment on storage life and postharvest quality of grape

Berry softening, berry drop, stem browning and its desiccation, and also by fungal decay shorten Postharvest life of table grapes and thus reduce market value. Effects of edible Coating aloe vera gel on graps fruits storage were investigated in this paper. Harvested clusters of Gizel Uzum in Iran,were treated by aloe vera gel at two (1: 3), (1: 4) and salicylic acid at three (0, 1 and 2 mmolL-1) concentrations for 45 days and then at 0±0.5 ̊C 90 days after first treatment in same tempreture to estimate as their shelf life. The lowest PPO was observed in combination of treatment 2 mmolL-1salicylic acid and 33% aloe vera gel. In addition, aloe vera gel used at concentration of 33% and 2mmolL-1 salicylic acid treatment also retained the Soluble solid content, total phenolic, antioxidant, and catalaz, of berry juice after the shelf life period. These results demonstrate that the postharvest treatment of grape berries by salicylic acid and aloe vera gel and has potential for increasing storage life of table grapes and maintaining their quality. 

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Quality Change of Apple Slices Coated with Aloe vera Gel during Storage

Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. 

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Improving Carrot Fruit Storability by Edible Coating Containing Aloe Vera Gel and Essential Oil from Sesames Seed

The increasing interest and research activity in edible packaging have been motivated by both increasing consumer demand for safe, convenient, and stable foods and also awareness of the negative environmental impacts of non-biodegradable packaging waste.

The aim of this study was to improve carrot fruit storability by testing the effect of edible coating containg Aloe vera gel and essential oil from sesame seeds. The three experimental coatings were: Aloe vera gel (AVG), Sesame oil (SO), Mixture of Aloe vera gel and sesa- me oil (MAVGSO). The following parameters were measured: weight loss, ascorbic acid content, pH, total soluble solid, firmness and microbial qualities. The carrot were stored for seven weeks at ambient temperature. Prior to storage, the carrot samples were surface sterilized using 100mg/L sodium hypochlorites. Results showed that edible coatings was effective in extending the shelf-life of carrot when compared to untreated control in the following order: MAVGSO > AVG >MEG> SO >Control. Results revealed that coatings hindered the growth of microorganisms significantly (p < 0. 05).

Development and evaluation of this indigenous and biodegradable edible coatings will help in prolonging the shelf-life of fruits and vegetables, thereby ensuring food security, poverty reduction and wealth creation in alignment with the objectives of United Nations Millennium Development Goals and Agricultural Transformation Agenda (ATA) of the Federal Government of Nigeria. 

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Effects of Chitosan and Aloe Vera Coating Treatments on Antioxidant Activity and Colour Changes of Kiwi Slices

In order to investigate the changes in phenolic compounds and antioxidant properties of kiwi slices covered during storage, an experiment was conducted at Islamic Azad University of Sabzevar with three replications. Treatments were: control (no cover), 100% aloe vera, 20% aloe vera + 80% chitosan, 40% aloe vera + 60% chitosan and 100% chitosan. Changes in phenolic compounds, antioxidant properties and the colours of the samples were studied at 7, 14 and 21 days after exposure to 6°. The results showed that at the end of storage the highest phenolic compounds and antioxidant properties were observed in the 60% chitosan + 40% Aloe vera, and the lowest were observed in control samples. During the storage period antioxidant properties varied in different coatings. Increasing coverage caused an increase in antioxidant properties. Although the 100 percentage of chitosan into coverage were unable to produce desired antioxidants properties. In the colorimetric parameters L* and b* were higher, and parameter a* was lower, than the control samples. 

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CONSERVACIÓN DE FRESA MEDIANTE LA APLICACIÓN DE RECUBRIMIENTOS COMESTIBLES DE GEL MUCILAGINOSO DE ALOE Y CERA DE CARNAÚBA

La fresa es un fruto de elevada aceptación entre los consumidores, y como cultivo ofrece una permanencia significativa durante todos los meses del año, con buen posicionamiento en sus precios. El objetivo de este estudio fue aumentar la vida útil de la fresa (Fragaria x ananassa Duch cv. Camarosa), mediante la aplicación de dos recubrimientos comestibles desarrollados a partir del gel mucilaginoso de penca sábila (Aloe barbadensis Miller) y cera de carnaúba. A partir de los resultados obtenidos se concluyó que el recubrimiento comestible de gel mucilaginoso de penca sábila condujo a un aumento en la vida útil de las fresas de por lo menos 10 días, con disminución de la pérdida de humedad, del índice de respiración, y conservación de la firmeza, sin ocasionar cambios perceptibles en el color, en comparación con los frutos utilizados como tratamiento control. 

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USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITS

The effect of chitosan coating (1.0 and 1.5% w/v) on the storability of bell pepper and cucumber fruits stored at 13 and 20C (RH 85%) was determined by monitoring the weight loss, respiration and quality: Chitosan coating markedly reduced the weight loss in both bell pepper and cucumber at both temperatures. Increasing the concentration of chitosan from 1.0 to 1.5% (w/v) resulted in a significantly greater weight retention in both fruits. In addition, coating cucumber and bell pepper with chitosan reduced the respiration rate, loss of color, wilting and fungal infection. the mechanism by which chitosan coating delayed senescence in bell pepper and cucumber is most likely due to its ability to alleviate water stress.

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