Resumen

RAMIREZ Q, Jhon D.; ARISTIZABAL T, Iván D  y  RESTREPO F, Jorge I. BLACKBERRY CONSERVATION THROUGH THE APPLICATION OF EDIBLE COATING OF ALOE VERA MUCILAGINOUS GEL. Vitae [online]. 2013, vol.20, n.3, pp.172-183. ISSN 0121-4004.

Background: The blackberry is a commercially important fruit, but highly perishable. The edible coating has been used traditionally to improve food appearance and conservation, it is helpful to decrease damage caused by fruit senescence, the growth of microorganisms and postharvest handling conditions. Among the materials used as coatings is the Aloe vera. Objective: To evaluate the application of an edible coating made of aloe vera mucilage on blackberry, in order to increase shelf life according to the physicochemical, microbiological and sensory behavior. Methods: Edible coating was developed with aloe vera mucilaginous gel, this was applied by dipping the fruit in it, to subsequently dry at room temperature and store under refrigeration conditions for 10 days, while evaluating the physicochemical behavior; firmness was determined using a texture analyzer with a flat stainless steel probe of 5 mm diameter, applying a penetration of 50% diameter of fruit; L*, a*, b* color parameters were evaluated with a spectrum-colorimeter. Color difference (ΔE) was calculated taking as based the value of control fruit at day zero. The evaluation of mesophiles and molds and yeasts was done by counting of colonies in plate at 35°C and 25°C, respectively. Sensorial attributes were evaluated by multidimensional approximation with a descriptive scale. Results: The application of edible coating decreased the weight loss in 2.5%, maintained the firmness a 44% more, the values in the color coordinates a* and b* decreased, the mesophiles count was 69% less and yeasts and molds was 60% less for treatment. The sensory attributes in coated fruits showed a better grade. The respiration rate was 47% lower in comparison with control fruits. Conclusions: Fruits with edible coatings showed a decrease in respiratory rate, physicochemical, microbiological and sensory attributes compared to the control fruits. It was possible to increase the shelf life of blackberry 3 days more, compared with the control.

Palabras clave : Blackberry; aloe vera; mucilage; edible coating; shelf life.

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