Potential Effects of Aloe vera Gel on Maintaining the Quantitative and Qualitative Characteristics of Lime Fruits (Citrus aurantifolia) in Cold Storage

Document Type : Original Research

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.
10.22034/JAST.26.1.151
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.

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Acknowledgement
We express our thanks to Vali-e-Asr University of Rafsanjan, Iran for providing financial resources and equipment necessary for this research.
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Journal of Agricultural Science and Technology
Volume 26, Issue 1
January and February 2024
Pages 151-163