Aloe Vera and Tea Extract Coating Helps Passion Fruit Stay Fresh Longer

Jenn Hoskins
1st July, 2024

Aloe Vera and Tea Extract Coating Helps Passion Fruit Stay Fresh Longer

Image Source: Natural Science News, 2024

Key Findings

  • A study by Hainan University explored using Aloe vera and tea polyphenols to preserve "golden" passion fruits during storage at 10°C
  • The ALV + TP coating reduced weight loss by 41.60%, shrinkage by 28.13%, and decay by 50% over 28 days
  • Treated fruits stayed firmer, produced less ethylene, and had a delayed respiration peak by six days, extending their shelf life
Passion fruits are highly perishable during postharvest storage and transportation, prompting the exploration of natural preservatives. A recent study conducted by Hainan University investigates the synergistic effects of Aloe vera (ALV) and tea polyphenols (TP) coatings on quality retention, ripening modulation, and associated regulatory mechanisms in stored "golden" passion fruit (Passiflora spp.) at 10 °C[1]. This study is significant as it addresses the challenge of maintaining fruit quality during storage, which is crucial for reducing food waste and ensuring food security. The study found that applying a composite coating comprising 40% ALV and 0.1 g/L TP significantly improved the preservation of passion fruits over a 28-day storage period. Specifically, the ALV + TP treatment reduced weight loss by 41.60%, shrinkage index by 28.13%, and decay index by 50% compared to the control and individual treatments. Additionally, treated fruits exhibited enhanced firmness, reduced ethylene production, and a delayed respiration peak by about six days. These findings indicate that the ALV + TP coating effectively extends the shelf life of passion fruits. The researchers employed metabolomic analysis to investigate the underlying mechanisms of this preservation effect. They observed pronounced alterations in key metabolic pathways, particularly phenylpropanoid and flavonoid biosynthesis. Significant increases in metabolites such as phenolic acids (Feruloylmalic acid and Acropyrone) and flavonoids (Okanin-4'-O-glucoside, Apigenin-8-C-Arabinoside, Quercetin-3-O-(2'-O-galloyl) galactoside, and Catechin callate) were noted. Concurrently, transcript levels of key biosynthetic genes, including cinnamate 4-hydroxylase (PeC4H), 4-coumarate-coenzyme A ligase (PeC4L), hydroxycinnamoyl transferase (PeHCT), and flavonol synthase (PeFLS), were significantly up-regulated by the ALV + TP coating. This suggests a robust activation of these pathways, contributing to the enhanced preservation of the fruits. The findings from this study align with previous research on plant secondary metabolites and their role in stress tolerance and defense mechanisms. For instance, plants produce secondary metabolites such as phenolic compounds and flavonoids to combat biotic stressors and adapt to their environment[2]. The enhanced accumulation of these compounds in ALV + TP treated passion fruits likely contributes to their improved resistance to decay and better overall quality during storage. Additionally, passion fruit peel has been identified as a source of natural antioxidants and alpha-glucosidase inhibitors, highlighting the potential health benefits of phenolic compounds found in passion fruits[3]. The increased levels of phenolic acids and flavonoids in ALV + TP treated fruits could enhance their nutritional value, making them more appealing to consumers. Moreover, the study's findings on the up-regulation of flavonoid biosynthetic genes are supported by research on Citrus grandis 'Tomentosa' fruits, where flavonoid biosynthesis was linked to medicinal properties[4]. Understanding the molecular mechanisms underlying flavonoid biosynthesis in passion fruits can aid in breeding programs aimed at improving fruit quality and extending shelf life. In conclusion, the study conducted by Hainan University demonstrates the effectiveness of ALV + TP composite coating as an environmentally friendly strategy for enhancing the postharvest quality of passion fruits. By promoting the accumulation of beneficial phenolic acids and flavonoids, this coating not only extends the shelf life of the fruits but also potentially enhances their nutritional value. These findings contribute to the ongoing efforts to develop sustainable methods for preserving perishable fruits and ensuring food security.

FruitsBiochemPlant Science

References

Main Study

1) Aloe vera and tea polyphenols composite coating delays passion fruit senescence by promoting phenolic and flavonoid accumulation.

Published 30th June, 2024

https://doi.org/10.1016/j.foodres.2024.114594

Related Studies

2) Plant Secondary Metabolites: The Weapons for Biotic Stress Management.

https://doi.org/10.3390/metabo13060716

3) Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion.

https://doi.org/10.1016/j.foodchem.2021.129682

4) Integrated transcriptomic and metabolomic analyses reveal key genes controlling flavonoid biosynthesis in Citrus grandis 'Tomentosa' fruits.

https://doi.org/10.1016/j.plaphy.2023.01.050


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