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

The present study was conducted to investigate the effects of two concentrations of Aloe vera gel (۷.۵ and ۱۵%) on quantitative and qualitative characteristics of lime during storage time (۲۰, ۴۰, and ۶۰ days). The study was performed as a factorial experiment in a completely randomized design with four replications. After dipping (۵ minutes) and drying, the fruits were packaged in low-density polyethylene containers and transferred to cold storage at ۴±۱°C and ۸۵±۲% 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 ۱۵% had the lowest fruit bitterness (۳۰%), decay, and malondialdehyde compared to the control on day ۶۰ 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 ۱۵%. According to the results, Aloe vera gel, could not effectively control weight loss and firmness. During ۶۰ days of storage, compared to the control, Aloe vera gel ۱۵% increased Chroma index (۲.۰۷%) and vitamin C (۲۶.۳۷%), and prevented decay (۱۰۰%), chilling injury (۲۵.۷۵%), bitterness (۴۲.۸۵%), and malondialdehyde (۳۵.۸۰%) of lime fruit.

Keywords:

Chilling injury , Decay , Enzyme activity , Phenolic compounds.