Effect of aloe vera gel application on the quality attributes and enzymatic activity of fresh-cut nectarine fruit cv. Red Gold

Document Type : Original Article

Authors

1 Ph.D. Student in Fruit Tree Physiology and Breeding, Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran, s.vaeziheris@urmia.ac.ir

2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran.

3 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia, Iran.

10.30466/rip.2023.53046.1136

Abstract

Edible coatings are thin layers of edible materials, such as hydrocolloids or lipids, applied to the surfaces of fruits and vegetables. They create a semipermeable barrier to gases, water vapor, and volatile compounds, thereby reducing cellular metabolic activity. Consequently, edible coatings are an appropriate approach for maintaining quality and reducing losses in fresh fruits and vegetables. This study investigated the effects of Aloe vera gel at concentrations of 0, 20, and 33% on the storage life and quality of fresh-cut nectarine fruit cv. Red Gold during 21 days of storage at 0–1 °C and 90–95% relative humidity. The evaluated parameters included weight loss, decay incidence, total acidity, soluble solids content, browning index, total phenolic content, and the activities of polyphenol oxidase and guaiacol peroxidase. Aloe vera gel at 33% significantly maintained fruit quality and reduced decay at the end of the storage period. It also helped preserve total acidity. The browning index decreased significantly in fruit treated with Aloe vera gel. The results indicate that, owing to its antioxidant and medicinal properties, Aloe vera gel may be a suitable alternative to chemical treatments in the postharvest technology of fresh-cut fruit.

Keywords

References

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Research in Pomology
Volume 8, Issue 2
March 2024
Pages 1-10

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