Authors M. S. Aboryia, Sherif Fathy El-Gioushy, Rokayya Sami, Huda A O Al-Jumayi
Peach is a climacteric fruit characterized by a rapid maturation, high respiration level, weight loss, breakdown of texture, and interior browning, synergistic influence of coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% , applying coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% on physical and chemical features , reduced the ion leakage (IL), malondialdehyde (MDA), and lessened weight loss, fruit quality features such as firmness, total acidity (TA), total soluble solids (TSS), and skin color chroma (c*), hue angle (h) were also maintained. Furthermore, this combination was raised of phenolic content, antioxidant capacity (DPPH), antioxidant enzyme activity such as catalase (CAT), peroxidase (POD), and quench the generation of H2O2 and O2-,, It could be concluded that dipping peach fruits in AVG at 30% blended with CH at 1.5% retained the biological features of peach fruit at considerable levels during cold storing, Aloe vera gel is one of the favorable bio-preservation that has elevated potential to be utilized for most fresh fruits and vegetables. Aloe vera gel is a plant-based natural coating with an acceptable antimicrobial possibility, Aloe vera gel forms a colorless gel, The utilization of Aloe Vera Gel (AVG) in the post-harvest of vegetables and fruits has significantly increased recently.
