Abstract

This study present investigation focused on the fruit of the local apple cultivar Barwary (Malus x domestica) cultivated within a private orchard located in Dohuk Governorate, Ekmalla village, Barwary bala, Iraq. The primary objective was to assess the impact of immersing fruits for a duration of 3 minutes in varying concentrations (0, 15, 30, 45, and 60%) of Aloe Vera gel solution on the quality of apples during storage periods of 1.5 and 3 months at cold storage conditions maintained at 1+1°C with relative humidity (RH) ranging between 85-90%. In general, it was observed that the fruit maintained its quality across all levels of Aloe Vera gel solution. Consequently, enhancements in firmness, acidity, and vitamin C content were noted in the apple fruit. Furthermore, a significant reduction in fruit weight loss was observed compared to untreated fruits, along with noticeable trends in total soluble solids (TSS) % and juice percentage, although statistical significance was not attained. with respect to the storage duration, it was found that prolonged storage period from 1.5 to 3 months resulted in a significant increase in both total soluble solid % and fruit weight loss %. Despite these variations, no discernible impact was observed on total soluble solid %, juice %, and weight loss% across the experimental processes. Moreover, all levels of Aloe Vera gel maintained firmness, vitamin C concentration (mg.100 ml-1 juice), and acidity percentage significantly compared to the control group following cold storage for 3 months plus an additional 25 days under ambient temperature conditions (shelf life).