Potential Effects of Aloe vera Gel on Maintaining the Quantitative and Qualitative Characteristics of Lime Fruits (Citrus aurantifolia) in Cold Storage | ||
| Journal of Agricultural Science and Technology | ||
| Article 12, Volume 26, Issue 1, 2024, Pages 151-163 PDF (8.11 M) | ||
| Document Type: Original Research | ||
| DOI: 10.22034/JAST.26.1.151 | ||
| Authors | ||
| M. Yousefi; F. Nazoori* ; S. H. Mirdehghan; M. H. Shamshiri | ||
| Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Islamic Republic of Iran. | ||
| Abstract | ||
| The present study was conducted to investigate the effects of two concentrations of Aloe vera gel (7.5 and 15%) on quantitative and qualitative characteristics of lime during storage time (20, 40, and 60 days). The study was performed as a factorial experiment in a completely randomized design with four replications. After dipping (5 minutes) and drying, the fruits were packaged in low-density polyethylene containers and transferred to cold storage at 4±1°C and 85±2% relative humidity. The results showed a decrease in fruit sourness and aroma and an increase in fruit bitterness during storage. The highest rate of chilling injury and decay belonged to the control. Aloe vera gel 15% had the lowest fruit bitterness (30%), decay, and malondialdehyde compared to the control on day 60 of storage. The Aloe vera gel enhanced peroxidase activity as an antioxidant enzyme and decreased defense-related enzymes such as phenylalanine ammonia-lyase activity. The maximum vitamin C was related to Aloe vera gel 15%. According to the results, Aloe vera gel, could not effectively control weight loss and firmness. During 60 days of storage, compared to the control, Aloe vera gel 15% increased Chroma index (2.07%) and vitamin C (26.37%), and prevented decay (100%), chilling injury (25.75%), bitterness (42.85%), and malondialdehyde (35.80%) of lime fruit. | ||
| Keywords | ||
| Chilling injury; Decay; Enzyme activity; phenolic compounds | ||
| References | ||
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