The effect of Aloe vera (AV) gel coating was studied on antioxidant enzymes activities, oxidative stress, softening and associated quality attributes of persimmon fruits. The fruits were coated with 0 and 50% AV-gel coating and stored for 20 days at 20 ± 1 ºC. AV-gel coated fruits exhibited considerably less weight loss, hydrogen peroxide level, electrolyte leakage and malondialdehyde content. AV-gel coated fruits had significantly higher ascorbate peroxidase, peroxidase, superoxide dismutase and catalase activities. In addition, AV-gel coating suppressed pectin methylesterase, polygalacturonase and cellulase activities and showed higher ascorbic acid, DPPH scavenging antioxidants and phenolics, and lower sugars and carotenoids. To the best of our knowledge, these results are the first evidence that AV-gel coating modulates the activities of cell wall degrading enzymes to delay ripening in climacteric fruits. So, AV-gel coating prohibited the onset of senescence by activating enzymatic antioxidant system, accumulating bioactive compounds and suppressing cell wall degradation.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05412-5.
Aloe vera based edible coating delayed ripening and softening of persimmon fruits.
Coated fruit had higher antioxidative enzymes activities than non-coated fruits.
Aloe vera coating suppressed activities of cell wall degrading enzymes, thus delaying softening.
Slower changes in sugars, titratable acids and carotenoid of coated fruit was observed.
Coated fruit had higher levels of phenolics, ascorbic acid and total antioxidants than non-coated.
Keywords: Antioxidative enzymes; Diospyros kaki; Fruit firmness; Oxidative stress; Ripening; Softening enzymes.
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