Abstract Postharvest surface browning is the leading constraint for extension of shelf life and marketing of litchi fruit. In the present work, litchi fruit were treated with Aloe vera (ALV) gel coating [50% (v/v)] and kept at 20 ± 1 °C for 8 d to investigate its effect on browning and postharvest quality. ALV gel coated fruit showed reduced browning index, weight loss, superoxide anion, relative electrolyte leakage, hydrogen peroxide and malondialdehyde content, compared to control. ALV coated fruit had higher total anthocyanin content and reduced peroxidase and polyphenol oxidase activities. ALV treatment had higher ascorbic acid content and total phenolic concentration, compared to control. In addition, ALV coated fruit maintained higher catalase, superoxide dismutase and ascorbate peroxidase activities along with higher total soluble solids and titratable acidity, than control. In conclusion, ALV gel coating could be considered an ecofriendly non-chemical alternative treatment for postharvest quality management of litchi fruit.

中文翻译：

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芦荟凝胶涂层可延缓采后褐变并保持采摘荔枝果实的质量

摘要 荔枝果实采后表面褐变是延长货架期和上市时间的主要制约因素。在目前的工作中，荔枝果实用芦荟 (ALV) 凝胶涂层 [50% (v/v)] 处理并在 20 ± 1 °C 下保存 8 天，以研究其对褐变和采后品质的影响。与对照相比，ALV 凝胶涂层水果显示出降低的褐变指数、体重减轻、超氧阴离子、相对电解质泄漏、过氧化氢和丙二醛含量。ALV 包覆的果实具有较高的总花青素含量和降低的过氧化物酶和多酚氧化酶活性。与对照相比，ALV 处理具有更高的抗坏血酸含量和总酚浓度。此外，ALV 包覆的果实保持较高的过氧化氢酶，与对照相比，超氧化物歧化酶和抗坏血酸过氧化物酶活性以及更高的总可溶性固体和可滴定酸度。总之，ALV凝胶涂层可以被认为是荔枝果实采后质量管理的一种生态友好的非化学替代处理方法。