Impacts of Aloe Vera Gel Coating on Postharvest Quality and Storage Period of Apple (Malus domestica)
DOI:
https://doi.org/10.31580/pjmls.v7iSp2.2904Keywords:
Aloe Vera gel coating (ALV), Postharvest quality, Shelf life, Storage periodAbstract
The study was carried out at the Horticulture Departmental Laboratory of Balochistan Agriculture College, Quetta, to assess the postharvest quality and storage of apples coated with Aloe vera (ALV) at concentrations of 0%, 5%, 10%, and 15% under room temperature. Data on fruit quality and biochemical aspects were evaluated at 10-day intervals (0, 10, 20, 30, and 40 days). Data were analyzed using a Completely Randomized Design with a Factorial arrangement, Analysis of Variance (ANOVA), and the LSD test at P ≤ 0.05. The organoleptic evaluation results at T4 (15%) achieved maximum values (Colour 2.5), (Taste 5.0), (Flavor 3.0) and (Aroma 4.35) while the minimum value was noted in untreated fruits at 40 days. In terms of overall acceptance, the lowest mean value was found at the end of the storage period in T1 and T2 (1.0), followed by T3 (2.0) and T4 (5.0). The physical quality characteristics showed higher weight loss in T1 (12.15%) and the minimum in T4 (11.00%) at 40 days. Fruit size displayed a reducing trend as the 40-day T1 (8.92), T2 (7.93) followed by T3 (6.45) and T4 (5.71) progressed. The specific gravity of the stored apple was (1.00) in T1 followed by T2, T3 and T4 respectively. The highest disease incidence was observed in T1 and T2 (4.0) followed by T3 (3.2) and T4, (2.1), decay percentage was highest in T1 (3.30%) and lowest in T4 (1.30%) at 40 days. The average decrease in the fruit weight at day 40 was (143g, 142.3g, 138.9g) in T2, T4, T3 and (123.9g) T1. The maximum firmness mean value was achieved in T4 (9.43 N) followed by T3 (9.40 N), T2 (8.70 N) and T1 (7.67 N). T4 revealed a higher index for marketability (0.6%) and T1 showed the least (0.37%) at 40 days of shelf life, the pH of overall treatments was (3.5) at 0 days, T1 increased to (6.25) and T4 was (6.01) at day 40. Overall TSS was (17.00 °Brix) at the beginning of the storage period at day 40 lowest value was recorded (14.01 °Brix) in T3, and T2 was observed highest (15.10 °Brix). The average mean for EC was recorded (40.00) at 0 days of the shelf period. The maximum EC observed in T4 was (48.41%) and the lowest was (21.790%) in T1. The higher fruit TA was recorded in T3 (0.65%) followed by T2 (0.59), T1 and T4 (0.61%) on day 40. The maximum TSS/TA ratio was found in T2 (1.64), while the minimum was recorded in T3 (1.38) at 40 days. A 15% (ALV) concentration was effective in extending the storage period of apples, enhancing shelf life, reducing fungal spoilage, and improving postharvest quality.
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