Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Extension of Mango Shelf Life by Aloe Vera Coating and Gene Expression

Paroma Arefin*
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Ruhul Amin
Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh,

Md Zafar As Sadiq
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Subarna Sandhani Dey
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Farhana Boby
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Md Murshed Hasan Sarkar
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Md Shehan Habib
Bangladesh Council of Scientific and Industrial Research (BCSIR)

AKM Shamsul Alam
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Md Shimul Parvaz
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Md Ibrahim
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Abstract/ Executive Summary:

The aloe vera based natural coatings can improve the quality and lengthen the shelf life of fruits and vegetables. In this study, the effect of mixtures of Aloe vera gel, pectin and olive oil on the improvement of quality and shelf life extension of six different cultivars of mango (Gopalbhog, Ranipochand, Khirsapat, Langra, Fazli and Aswina) have investigated. The coating of fruits (coating treated fruit) was found significantly delay the ripening process and softening of the fruit. The shelf life of coated fruits increased to 4 to 6 days compared to that of uncoated fruits. Average weight loss was 5-7% less in coated fruits compared to uncoated ones. The coated fruits showed less gene expression than uncoated one. All the above information of different mango cultivars showed variation in quality parameters.

Keywords: Mango, Aloe vera gel, Coating, Shelf life, Caffeoyl- CoA 3-O methyltransferase

Location: Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Binodpur Bazar, Rajshahi, Bangladesh,

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

This research aimed to assess the Aloe vera based coatings efficiency in extension of mango shelf life and analysis of related gene expression by real time PCR.

Methodology:

Preparation of Aloe vera gel Aloe vera leaves were collected from the local market for processing and preparation of Aloe vera gel, which was used for coating the fruit. Undamaged, rot free and matured Aloe vera leaves were taken to have all active ingredients. The leaves were washed with water and removed unexpected organ and peeled. The pulp were collected and homogenized by blending and the mixture was filtered, and was heated at low temperature for two hours18,33,34. Preparation of coating solution The aloe vera gel was cooled and 3% pectin powder and 5% olive oil were added to the gel, which were mixed by over head stirrer in 3000 rpm for 30 minutes to one hour until homogenized. The cool homogenized mixture was used for coating. Application of coating solution Fresh and ripe mango samples (gopalbhog, ranipachand, khirsapat, langra, fazli and ashwina cultivars) were taken from from local market of Rajshahi, properly cleaned and air-dried. Fruits were kept in Aloe vera coating for 10 min. Uncoated mangoes were preserved in same condition at ambient temperature 28- 30ºC. Fruits were then stored for observation at the 28- 30ºC and relative humidity 70-72% for 20 days11,12,27-29. Physicochemical tests Two sets of experiments were done for each analysis and fifteen fruits were in use in each set of analysis. The firmness test was done by the firmness tester. Whole fruit firmness was obtained by a precision penetrometer (EFFGI, 48011 ALFONSINE, Italy). The deformation was observed using 0.5 kg force at the fruit equator for 5s 35. The average firmness was taken for each set of coated and uncoated samples in every two days during the 14 days of storage or experiment period. Weight loss of the coated and uncoated mangoes was also measured. In each set, 15 mangoes were taken for each cultivar. Initial and end weight were measured. T-test was performed to observe the effect of coating. The sugar content was determined spectrophotometrically by the Lane and Eynon method36 and the reducing sugar was estimated by the DNSA method using 3,5-Dinitrosalicylic acid (DNSA)37. Vitamin C was estimated by spectrophotometric method using 10% Trichloroacetic acid and 10% Folin Ciocalteu's Reagent (FCR) solution. The absorbance was taken at 760 nm38. TSS was determined by refractometric method and pH was determined by a standard pH meter39. Acidity was estimated by titration with standard sodium hydroxide solution. The preserved tomato was analyzed periodically and the results were recorded in tables (Table 1 and 2). Protein was estimated by Kjeldahl method40, phosphorus was measured spectrophotometrically41. Moisture and dry matter were measured by air-oven drying method19, and ash % was determined with Presto's Muffle Furnace5,19,35. Another two sets of coated and uncoated mangoes were analyzed periodically for physical appearances, flavor and taste. Organoleptic tests of the uncoated and coated mangoes after 14 days of experiment started were evaluated by a panel of ten sensory experts. The mangoes were categorized depending on their scoring excellent 80% or above, good 70-80% and fair below 70% on the basis of general appearance, color, flavor, taste and texture39. Gene expression test: The related gene expression of the uncoated and coated samples was done after 14 days. The forward primer GATTCAACAAGGT(C/T)TTCAA and the reverse primer CA (G/A) TTCTTCAA (G/A)AATTT (T/C)A (A/T)(G/A)CA were used for obtaining cDNA of the concerned gene31. Real Time PCR analysis was carried out in a Rotor Gene Q (QIAGEN). Twenty µl reaction volume consisting of 4 µl of master mix, 2.5 µl of primer and probe mix, 11 µl of ddH2O and 2.5 µl of DNA template containing 125 ng of total DNA was taken. The following cycling protocols were used: 95ºC for 5 minutes, followed by 30 cycles of 95ºC for 15 sec, 60ºC for 30 sec per cycle and 72ºC for 15 sec with a final extension of 72ºC for 10 min. Melting curve analysis was done finally42.

Source of Information: Bangladesh Journal of Nutrition, Vol. 32, December 2019

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Aloe vera coating can extend the shelf life of mango. This technique could help preservation of mango and other perishable fruits.

Knowledge Management: Journal