The effects of aloe vera gel and chitosan treatments on post harvest on strawberry fruit storage time andquality criteria

This master's degree study was conducted in 2021 at the Faculty of Agriculture of Çukurova University, Department of Horticulture, Post-harvest Physiology Laboratory and cold storage facilities. In the study, the 'Calinda' strawberry variety harvested from a special production garden in Adana at the maturity stage was used as the material. 'Calinda' strawberry fruit coating method, which is frequently on the agenda in recent times, has been applied to achieve high quality level of quality parameters during preservation time in strawberry fruit.In this context, 1% chitosan and 33% Aloe vera gel were applied as edible antimicrobial coating material to strawberry fruits in the form of dipping. The harvested fruits were divided into 3 separate groups in the control, 1% chitosan solution and 33% Aloe vera gel solution in the Post-Harvest Physiology Laboratory in the form of immersion in 3 separate groups. 2. and 3. the group fruits were left to dry at room temperature for 6-12 hours after application.After the drying process, the fruits were placed in storage for periodic analysis every 3 days.Strawberries were stored for 21 days at 85% relative humidity at 4°C.For the duration of preservation of fruit weight loss (%),decay, fruit color change (ho), fruit firmness (N),the total soluble solids (%) the amount of titratable acid (TA), pH, statistical analysis, L-ascorbic acid(vitamin C),phenolic compounds, antioxidant activity (%) as a physical, chemical and biochemical analyses are reviewed.As a result of physical and chemical analyzes performed in the master thesis study; 1.group (control group) and 2.group fruits(33% Aloe vera gel) showed parallel criteria in the light of the data obtained. In the study conducted, 3. group of strawberries, which have been applied to the edible antimicrobial coating of the group(1% chitosan), have been decide the most promising among others.