Effects different postharvest treatments on fruit quality Rosy Glow Apple variety

In this study, the effects of putrescine (1 mM), Aloe vera gel (66%), and modified atmosphere packaging (MAP) applications on the fruit quality of the 'Rosy Glow' apple variety during cold storage were investigated. The study was conducted in a commercial apple orchard located in Yunuslar town of Kurtalan district, Siirt. Quality parameters such as weight loss, decay rate, fruit skin and flesh properties, pH, titratable acidity (TA), and soluble solid content (SSC) were evaluated during storage and shelf life. In terms of weight loss, the lowest values were obtained with the combination of MAP and Aloe vera (1.76%), while losses were higher in the control group (4.45%). Regarding decay rate, it was determined that Aloe vera and MAP applications, especially their combination, significantly reduced decay. While the decay rate increased in the control group during storage, MAP and Aloe vera applications delayed fruit decay. TA values showed a decrease during the storage period across all treatments; however, the combination of MAP and Aloe vera preserved TA values better compared to the control group. Fruit flesh firmness exhibited a consistent decrease during storage, but the MAP and Aloe vera combination maintained fruit firmness better than other treatments. Similarly, SSC values were found to be higher with MAP and Aloe vera applications compared to the control group. The results of the research demonstrated that Aloe vera gel and MAP applications are effective in improving quality during the cold storage and shelf life of the Rosy Glow apple variety. Particularly, the combination of Aloe vera and MAP emerged as the most successful method in reducing weight loss and decay rate and maintaining quality parameters. These applications offer a promising solution to minimize quality loss in apple storage processes.