Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and <i>Aloe arborescens</i> Edible Coating

• Main Authors: Giuseppe Sortino, Filippo Saletta, Stefano Puccio, Dario Scuderi, Alessio Allegra, Paolo Inglese, Vittorio Farina
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Agriculture
• Subjects: <i>Prunus persica</i>; edible coating; 1-methylcycyclopropene; Aloe spp; bio-compound content; post-harvest quality
• Online Access: https://www.mdpi.com/2077-0472/10/5/151

The<b> </b>maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on <i>Aloe arborescens</i> (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “<i>Settembrina</i>” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.