The effect of aloe vera gel treatment after postharvest on storage time and fruit quality criteria in 'W. Murcott' mandarin variety

In this study, 'W. Murcott' tangerine variety was used and Aloe vera gel (99.7%) was applied. Mandarins harvested from the private production garden were stored for 3 months (90 days) at +4°C temperature and 85-90% relative humidity. The shelf life of the fruits were investigated which were stored for 7 days before and after storage at 20°C and 65% relative humidity. Fruits that are kept periodically every 15 days and kept on the shelf for 7 days were carried out physical and chemical analyzes such as weight loss (%), decay (%), fruit skin color (h°), amount of fruit juice (%), amount of titratable acidity (%), amount of total soluble solid (%), juice pH, vitamin C (L-Ascorbic acid), total phenolic content (mg gallic acid/L), antioxidant activity, carotenoid content. As a result, the effect of Aloe vera gel application on fruit quality criteria was found to be positive in 'W. Murcott' mandarin variety that was kept for 3 months.