Effects of 'aloe vera' gel coating and modified atmosphere packaging treatment on cold storage of sweet cherry fruits

The research aimed to determine the effects Aloe vera gel coating and modified atmosphere packaging (MAP) applications of cherry fruit during the cold storage on the average weight ratio, decay rate, fruit color determination, fruit flesh hardness, total acidity amount, pH, SSCM, total phenol determination, total antioxidant level, total anthocyanin determination, total mesophile aerobic bacteria price, total psychophilic aerobic bacteria number, yeast mold number, total coliform. For these purposes, six different applications were applied as follow; control (MAP and A. vera applied), 33% A. vera, 66% A. vera, MAP, 33% A. vera + MAP and 66% A. vera + MAP. Fruits were stored during three weeks (21 days) in cold storage with 1 ° C temperature and 90 ± 5% moisture content. Quality analysis and measurements were made on 7th, 14th and 21st days of storage. MAP and MAP + Aloe vera gels applications reduced the losses of fruit flesh hardness as well as significantly reducing the losses of fruit weight. No rotting on the fruits was observed during storage. The color characteristics(a *, b *, L *, chroma and color angle) of fruit peel and fruit flesh were preserved during the storage in all application. A. vera, MAP and A. vera + MAP applications did not make any significant effect on pH and titration acidity. Regarding to effects of applications on microbial activity, %33 A. vera and 33% A. vera + MAP reduced total mesophilic aerobic bacteria expansion.