Effect of salicylic acid and edible coating based aloe vera gel treatment on storage life and postharvest quality of grape (Vitisvinifera L. cv. GizelUzum)

ABSTRACT:Berry softening, berry drop, stem browning and its desiccation, and also by fungal decay shorten Postharvest life of table grapes and thus reduce market value. Effects of edible Coating aloe vera gel on graps fruits storage were investigated in this paper. Harvested clusters of GizelUzum in Iran,were treated by aloe vera gel at two (1: 3), (1: 4) and salicylic acid at three (0, 1 and 2 mmolL-1) concentrations for 45 days and then at 0±0.5 ?C 90 days after first treatment in same tempreture to estimate as their shelf life. The lowest PPO was observed in combination of treatment 2 mmolL-1salicylic acid and 33% aloe vera gel. In addition, aloe vera gel used at concentration of 33% and 2mmolL-1salicylic acid treatment also retained the Soluble solid content, total phenolic, antioxidant, and catalaz, of berry juice after the shelf life period. These results demonstrate that the postharvest treatment of grape berries by salicylic acid and aloe vera gel and has potential for increasing storage life of table grapes and maintaining their quality.