Authors Mohamadreza Asghari, Hojjat Khalili*, Yusof Rasmi , Arash Mohammadzadeh
Because of the harmful effects of chemicals on human health and environment, the use of these compounds in postharvest technology of horticulture crops is highly restricted. In this study, effect of nitric oxide ( at 0, 1, 5 and 10 ?mol L-1) and Aloe vera gel (at 25 and33 %) on postharvest life and quality of Sweet Cheery (Prunus avium cv. Napoleon) fruit during 30 days of storage at 1± 0.5 “C with 85-95% RH was studied, Fruit marketability, total phenolics content, vitamin C, catalase enzyme activity, decay index, weight loss, Aloe vera gel significantly maintained fruit quality during 30 days of cold storage. Combination treatment with nitric oxide and Aloe vera gel was effective than each treatment alone in retaining fruit quality attributes. Nitric oxide when applied before treatment with Aloe vera gel effectively preserved fruit marketability, total phenolics content, vitamin C, catalase enzyme activity and reduced decay index and weight loss. The results indicated that the use of nitric oxide and Aloe vera gel may be introduced as an effective and successful strategy in postharvest technology of the Siahe Mashhad sweet cherry fruit. Sweet cherry is considered as one of the most appreciated fruits by consumers since it is an early season fruit and has an excellent quality. But sweet cherry fruits deteriorate rapidly after harvest, due to water loss, surface pitting, stem browning and decay. The main quality indices at harvest are skin color, which is related to fruit ripening and affected by anthocyanin concentration and total soluble solids total acidity ratio. Both parameters, together with the absence of stem browning determine consumer acceptance. Edible coatings have been traditionally used to improve the food appearance and conservation. Fruit coating act as a barrier to moisture and oxygen leading to water loss prevention and respiration reduction. Edible coatings are also used to improve food appearance and conservation due to their environmentally friendly nature, natural biocide activity, incorporation of anti-microbial compounds and creating a modified atmosphere. Use of Aloe vera gel as an edible coating has been reported to prolong the shelf life and delay senescence in sweet cherry and table grapes Aloe Vera gel based edible coatings have been shown to prevent moisture loss and softening decrease, control respiration and senescence rate, delay oxidative browning and reduce microorganism proliferation in fruits such as sweet cherries, table grapes, nectarines and papaya
