Effect of Aloe vera gel on Polyphenol Oxidas Enzyme Activity, Quality Attributes and Storage Life of Sweet Cherry Fruit (Prunus avium cv. Siahe mashhad)

Because of the harmful effects of chemicals on human health and environment، the use of these compounds in postharvest technology of horticultural crops is highly restricted. Current study was done to evaluate the effect of Aloe vera gel on postharvest quality and storage life of fruit cultivar Siahe-Mashhad. Fruit were treated with Aloe vera gel of 25 and 33% for 5 min at 22 °C. Control fruit were treated with distilled water at 22°C. After drying the surface moister of fruit at ambient temperature. Fruit were divided into different groups of 25 fruit in each group and were transferred to cold storage of 1±0. 5°C with 85-95% RH. Fruit quality attributes including marketing، total acidity، total phenolics، pH، weight loss and polyphenoloxidase enzyme activity were evaluated at first day and after 15 and 30 days of cold storage. 33% Aloe vera gel effectively preserved marketability، total acidity and total phenolics content and prevented increase in pH،polyphenoloxidase enzyme activity and decrease in fruit weightduring 30 days of cold storage. The results showed that Aloe vera gel could be used as commercial compound as a good alternative to chemicals in postharvest technology of cherry fruit cultivar Siahe-Mashhad.