Effects of aloe vera gel coating, putresin and modified atmosphere packaging treatment on cold storage of pear fruit

The study was carried out to determine the effect of Aloe vera (AV) gel coating, putrescine and modified atmosphere packaging (MAP) applications on fruit characteristics such as the weight loss rate, decay rate, fruit color, fruit firmness, titratable acidity (TA), pH, soluble solids content, organic acid content and individual phenolic content during cold storage. For this goal, six different treatments were determined as control, 66% A. vera, MAP, A. vera+MAP, Putresin, Putresin+MAP. The fruit were stored for 120 days at 1°C and 90±5% relative humidity. The quality analyzes and measurements were made on the 30th, 60th, 90th and 120th days of the cold storage. The losses in fruit firmness were less with MAP, MAP+Aloe vera gel applications, Putresin and Putresin+MAP applications. MAP, MAP+AV, Putresin and PUT+AV applications were found to significantly reduce weight loss and decay rate. It was determined that fruit color characteristics (a*,b*,L*) were maintained in all applications. With the application of MAP, AV and putrescine, the increase in TSS and the decrease in TA ratios were lower in fruit, so fruit ripening was delayed. However, the changes in the content of individual phenolics and organic acids during cold storage were lower in fruits treated with MAP, AV and putrescine. As a result of the study, it was concluded that MAP, Aloe vera, putrescine, MAP+Aloe vera and MAP+Putresin applications on pear can be used effectively in delaying maturity and maintaining quality during cold storage.