Effect of Postharvest Aloe vera gel and Calcium Chloride Treatments on Quality Attributes and Storage life of Peach cv. Zaferani

Since the use of chemical compounds in postharvest technology of horticultural crops is highly limited, one of the most important alternatives is the use of natural environmental friendly compounds. Effect of Aloe vera gel at concentrations of 0, 20, 25 and 33 percent and calcium chloride at concentrations of 0, 0.5 and 1 percent on storage life and quality attributes of Zaferani peach after 30 days storage at 0.5 oC and 90-95% RH was studied. Vitamin C content, total soluble solids, pH, total acidity, fruit firmness, total phenolics and total antioxidant capacity were evaluated. The effect of treatments on pH wasn’t significant. Combinations of the treatments were effective than each treatments alone on retaining fruit qualities including firmness, vitamin c, phenolics and total antioxidant capacity. 1% CaCl2 caused a decrease in total soluble solids elevation rate. Fruit treated with 33% Aloe vera gel had the highest acidity. The results showed that applications of Aloe vera gel as a natural compound in combination with CaCl2 may be a suitable method in increasing storage life and maintaining Zaferani peach fruit quality attributes during storage period