Aloe vera coating delayed browning of litchi fruit at 20???1??C conditions

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. SourcesAloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruitSajid Ali, Ahmad Sattar Khan, Aamir Nawaz, Muhammad Akbar Anjum, Safina Naz, Shaghef Ejaz & Sajjad HussainPostharvest Biology and Technology,?Volume 157, November 2019, 110960https://www.sciencedirect.com/science/article/abs/pii/S0925521419303266#!https://doi.org/10.1016/j.postharvbio.2019.110960Picture by Infosalus,?El extracto puro de aloe vera es un potente regenerador celular