scholarly journals Effect of salicylic acid and aloe vera gel on postharvest quality of table grapes (Vitis vinifera)

2017 ◽  
Vol 15 (2) ◽  
pp. 154-159
Author(s):  
H. Peyro ◽  
S. Abbas Mirjalili ◽  
B. Kavoosi
Keyword(s):  
Salicylic Acid ◽  
Vitis Vinifera ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Aloe Vera Gel

scholarly journals Effect of Salicylic Acid on Storage Life and Postharvest Quality of Grape (Vitis vinifera L. cv. Bidaneh Sefid)

10.5109/20319 ◽  
2011 ◽  
Vol 56 (2) ◽  
pp. 263-269 ◽  
Author(s):  
Ehsan Ranjbaran ◽  
Hassan Sarikhani ◽  
Akira Wakana ◽  
Davood Bakhshi
Keyword(s):  
Salicylic Acid ◽  
Vitis Vinifera ◽  
Storage Life ◽  
Postharvest Quality ◽  
Vitis Vinifera L

VACUUM IMPREGNATION OF ALOE VERA GEL MAINTAINS POSTHARVEST QUALITY OF PEACH AND SWEET CHERRY FRUIT

2013 ◽  
pp. 399-403 ◽  
Author(s):  
D. Valero ◽  
P.J. Zapata ◽  
F. Guillén ◽  
S. Castillo ◽  
D. Martínez-Romero ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Vacuum Impregnation ◽  
Aloe Vera Gel

The addition of rosehip oil improves the beneficial effect of Aloe vera gel on delaying ripening and maintaining postharvest quality of several stonefruit

2014 ◽  
Vol 92 ◽  
pp. 23-28 ◽  
Author(s):  
Diego Paladines ◽  
Daniel Valero ◽  
Juan Miguel Valverde ◽  
Huertas Díaz-Mula ◽  
María Serrano ◽  
...  
Keyword(s):  
Beneficial Effect ◽  
Aloe Vera ◽  
Postharvest Quality ◽  
Aloe Vera Gel

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

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