Volume 26, Issue 1 (2024)
JAST 2024, 26(1): 151-163 |
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Yousefi M, Nazoori F, Mirdehghan S H, Shamshiri M H. Potential Effects of Aloe vera Gel on Maintaining the Quantitative and Qualitative Characteristics of Lime Fruits (Citrus aurantifolia) in Cold Storage. JAST 2024; 26 (1) :151-163
URL: http://jast.modares.ac.ir/article-23-62471-en.html
URL: http://jast.modares.ac.ir/article-23-62471-en.html
1- Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Islamic Republic of Iran.
2- Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Islamic Republic of Iran. ,f.nazoori@vru.ac.ir
2- Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Islamic Republic of Iran. ,
Abstract: (923 Views)
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.
Article Type: Original Research |
Subject:
Postharvest Horticulture
Received: 2022/06/26 | Accepted: 2023/02/5 | Published: 2024/01/20
Received: 2022/06/26 | Accepted: 2023/02/5 | Published: 2024/01/20
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