Materials and methods 1. Materials
Aloe Vera leaves and Physalis fresh fruits (Physalis peruviana L.) were obtained from the Faculty of Agriculture Farm – Cairo University. The other ingredients used to prepare Aloe Vera with Starch edible film and coating were Starch and glycerol (98%) were obtained from El Nasr Pharmaceutical Co.
2. Preparation of Aloe vera Leaf Gel: The fully mature and fresh leaves of Aloe vera with a length of (55 - 80) cm were selected from the plants and washed with water. The tapering point of the leaf top and the short sharp spines located along the leaf margins were removed by a sharp knife and then the knife was introduced into the mucilage layer below the green rind avoiding the vascular bundles. The top and …show more content…
5g of starch was dissolved in 200 ml of distilled water then the components were heated to 95 oC and mixed until complete homogeneous for 30 min. A weight of glycerol equal to 25% of the original starch was added and the solution was kept hot with mechanical stirring for 10 min more. The Aloe vera gel– starch blend film or coating were prepared as mentioned before, then finally, the Aloe vera gel was also added to reach the volume into 400 ml. All components were mixed on a plate equipped with a magnetic stirrer for 10 min. The film-forming solutions were poured and spread evenly over a Teflon Plate and dried at room temperature for 24 h after which it was …show more content…
Visible decay %
Fungal visible decay was observed and determined visually as recommended by Mona et al., (2009).
6.1.2. Weight loss %
The weight loss was calculated by the difference between initial weight of the Physalis fruits and the weight of Physalis fruits at the end of each storage time.
6.1.3.Total soluble solids (TSS)
Total soluble solids concentration (TSS) was determined using hand refractometer (PAL-3, ATAGO, Japan) according to AOAC, (2000). .
6.1.4.Texture analysis
Fruits firmness was determined using a texture analyzer as described by Licodiedoff et al (2016)
6.1.5. Browning index
The color of samples was measured using a colorimeter with a Minolta standard according to the method described by Ganjloo et al., (2009). The color coordinates a*, b* and L were used to calculate the browning index (BI) according to the method described by Palou et al. (1999).
6.2. Chemical properties of Physalis fruits:
6.2.1. pH
Fruit’s pH was measured using a digital pH meter (Hanna Instruments, HI 9219) according to AOAC, (2000).
6.2.2 Titrable acidity
Ten grams of fruit homogenate was taken and made up to 100 ml with distilled water. From this an aliquot of 10 ml was taken and titrated against 0.1 N NaOH with Phenolphthalein as indicator in triplicates, from the titre value as percentage of Titrable acidity was
Aloe Vera leaves and Physalis fresh fruits (Physalis peruviana L.) were obtained from the Faculty of Agriculture Farm – Cairo University. The other ingredients used to prepare Aloe Vera with Starch edible film and coating were Starch and glycerol (98%) were obtained from El Nasr Pharmaceutical Co.
2. Preparation of Aloe vera Leaf Gel: The fully mature and fresh leaves of Aloe vera with a length of (55 - 80) cm were selected from the plants and washed with water. The tapering point of the leaf top and the short sharp spines located along the leaf margins were removed by a sharp knife and then the knife was introduced into the mucilage layer below the green rind avoiding the vascular bundles. The top and …show more content…
5g of starch was dissolved in 200 ml of distilled water then the components were heated to 95 oC and mixed until complete homogeneous for 30 min. A weight of glycerol equal to 25% of the original starch was added and the solution was kept hot with mechanical stirring for 10 min more. The Aloe vera gel– starch blend film or coating were prepared as mentioned before, then finally, the Aloe vera gel was also added to reach the volume into 400 ml. All components were mixed on a plate equipped with a magnetic stirrer for 10 min. The film-forming solutions were poured and spread evenly over a Teflon Plate and dried at room temperature for 24 h after which it was …show more content…
Visible decay %
Fungal visible decay was observed and determined visually as recommended by Mona et al., (2009).
6.1.2. Weight loss %
The weight loss was calculated by the difference between initial weight of the Physalis fruits and the weight of Physalis fruits at the end of each storage time.
6.1.3.Total soluble solids (TSS)
Total soluble solids concentration (TSS) was determined using hand refractometer (PAL-3, ATAGO, Japan) according to AOAC, (2000). .
6.1.4.Texture analysis
Fruits firmness was determined using a texture analyzer as described by Licodiedoff et al (2016)
6.1.5. Browning index
The color of samples was measured using a colorimeter with a Minolta standard according to the method described by Ganjloo et al., (2009). The color coordinates a*, b* and L were used to calculate the browning index (BI) according to the method described by Palou et al. (1999).
6.2. Chemical properties of Physalis fruits:
6.2.1. pH
Fruit’s pH was measured using a digital pH meter (Hanna Instruments, HI 9219) according to AOAC, (2000).
6.2.2 Titrable acidity
Ten grams of fruit homogenate was taken and made up to 100 ml with distilled water. From this an aliquot of 10 ml was taken and titrated against 0.1 N NaOH with Phenolphthalein as indicator in triplicates, from the titre value as percentage of Titrable acidity was