Effects of Aloe Vera Gel, Salicylic acid and Hot Water on Fruit Decay and Quality Properties of Sweet Lemon Fruit during Storage

Abstract

In order to investigate the effect of Aloe vera gel, salicylic acid and hot water treatment, on postponement of decay and improvement of fruit quality, a factorial experiment based on a completely randomized design with eight treatments and four replications was conducted in 2015. Treatments included Aloe vera gel in 3 concentrations of 0, 25 and 50%, salicylic acid at 2 rates of 1.5 and 3 mM and hot water at three temperatures of 35, 45 and 55oC for 20 minutes. Treated and untreated fruits were held at 20oC and 85-90% RH and fruits characteristics were evaluated in 15 days intervals during 60 days of storage. Traits such as the percent of fruit weight loss, fruit decay, fruit browning, Total Soluble Solid (TSS), titration acidity as well as pH and fruit skin color (a*, b* and l*) were measured. The results showed that percent of fruit weight loss, fruit decay and fruit browning in untreated fruits increased after 60 days in storage. The lowest fruit weight loss (7.64%), fruit decay (14.9%) and fruit browning (2.81%) were obtained in fruits treated with salicylic acid and Aloe vera gel when compared with untreated fruits. Also fruits treated with salicylic acid and Aloe vera gel were found to be superior in terms of color (a*, b* and l*) after 60 days in storage. Finally, application of salicylic acid at 3 mM and Aloe vera gel at 25-50% treatments may be recommended for improving the postharvest quality of sweet lemon.  

Keywords

• Decay percentage
• Postharvest
• Fruit browning