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Babashpour-Asl, Marzieh. (1403). Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM). , 12(2), 171-180. doi: 10.22059/ijhst.2024.355723.618
Marzieh Babashpour-Asl. "Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM)". , 12, 2, 1403, 171-180. doi: 10.22059/ijhst.2024.355723.618
Babashpour-Asl, Marzieh. (1403). 'Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM)', , 12(2), pp. 171-180. doi: 10.22059/ijhst.2024.355723.618
Babashpour-Asl, Marzieh. Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM). , 1403; 12(2): 171-180. doi: 10.22059/ijhst.2024.355723.618

Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM)

International Journal of Horticultural Science and Technology
دوره 12، شماره 2، تیر 2025، صفحه 171-180    اصل مقاله (575.54 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2024.355723.618
نویسنده
Marzieh Babashpour-Asl*
Department of Horticultural Sciences, Maragheh Branch, Islamic Azad University, Maragheh, Iran
چکیده
Using organic and inorganic substances is a healthy and affordable way to enhance fruit quality during storage. Apple is a popular fruit with high nutritional value and mainly experiences prolonged storage periods. The present study was conducted to optimize the shelf-life of apple fruits (Malus domestica Borkh. ‘Golden Delicious’) by Aloe vera gel and calcium chloride (CaCl2) and to evaluate apple characteristics after 90 days of cold storage. Using response surface methodology (RSM), measurements were aimed at fruit weight loss, pH, total soluble solids (TSS), total sugar (TS), fruit firmness, and juice content. As evidenced from RSM analysis, optimal conditions for apple shelf-life were achieved by 5.9% CaCl2 and 33.6% Aloe vera gel, which reduced weight loss and maintained fruit firmness, pH, total soluble solids, total sugars, and juice content. Aloe vera gel and CaCl2 showed similar modes of action in each case of the measured traits, except for TSS where the Aloe vera gel increased apple TSS, whereas CaCl2 decreased it. Therefore, an optimized combination of Aloe vera gel and CaCl2 offered a promising approach to the maintenance of apple quality in storage.
کلیدواژه‌ها
Apple postharvest؛ Fruit firmness؛ Response surface methodology؛ Shelf-life؛ TSS
آمار
تعداد مشاهده مقاله: 138
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