The effect of Aloe vera application (33% and 66% as dipping, AV) on ‘Bluecrop’ blueberry’s (Vaccinium corymbosum) quality properties such as weight loss, respiration rate, fruit color, soluble solids content (SSC), acidity, phytochemical components (vitamin C, total phenolics, and total flavonoids) and antioxidant activity was investigated during the cold storage (at 0 ± 0.5°C and 90 ± 5% RH) for 28 days. During cold storage, significantly lower weight loss was recorded in fruit treated with AV compared to control. At the end of the cold storage, the weight loss was 20% lower in AV treated fruits and AV concentration was not effective in weight loss. On the contrary, the respiration rate (except for the 7^th day) and fruit firmness were higher in these fruit. It was observed that color changes were less in AV-treated fruit during storage. In general, AV-treated fruit had significantly lower SSC, while acidity and vitamin C were higher. Moreover, 66% AV application was more effective in delaying the loss of vitamin C at the end of storage. During cold storage, 33% AV-treated fruit had significantly higher total phenolics (except day 28) and total flavonoids content compared to control. In the last two measurements of the cold storage, it was determined that fruit dipped in AV had higher antioxidant activity (both DPPH and FRAP assays) compared to control fruit. As a result, it was revealed that postharvest AV gel applications can be used as an effective postharvest tool to delay the loss of quality, the loss of phytochemical components and antioxidant activity of the blueberry fruit.

This study was conducted to determine the change of fruit quality properties of jujube fruit (Ziziphus jujuba) without stalk and with the stalk during storage. The fruit without and with stalk were stored at 0 ± 0.5°C and 90 ± 5% RH during 45 days. Also, fruit were placed inside modified atmosphere packing (MAP). The presence of the stalk of the fruit was effective in reducing quality losses in storage. The weight loss, decay ratio and vitamin C loss of fruit that were stored without stalk were higher. There was no change in soluble solids content and acidity ratio depending on fruit stalk presence. Total phenolic, total flavonoid, and antioxidant activity values were lower in fruit without stalk at the end of the storage. With the MAP application, the weight loss and decay rate of the fruit decreased in storage. In addition, fruit firmness, acidity, and vitamin C losses were lower in MAP-treated fruit. At the end of the storage, total phenolic, total flavonoid, and antioxidant activity values were higher in fruit with MAP. As a result, quality losses in fruit without stalk were higher than fruit with stalk. MAP reduced losses of quality in fruit without stalk.

The aim of this study was to investigate the effects of pre-harvest gibberellic acid (GA₃) and calcium chloride (CaCl₂) and post-harvest modified atmosphere packaging (MAP) applications on fruit quality of sweet cherry during the cold storage. At the end of the cold storage, GA₃+CaCl₂ applications in MAP-applied fruit and CaCl₂ in non-MAP-applied fruit significantly delayed weight loss compared to the control. During the cold storage, the decay of CaCl₂-applied fruit has not been observed. At the end of cold storage, the a* and firmness values of the fruit treated with GA₃ and CaCl₂ were significantly higher than the control. The CaCl₂-applied fruit had less soluble solids than the control, but they had significantly higher acidity compared to other applications. In MAP, GA₃- and CaCl₂-applied fruit had higher vitamin C and antioxidant activity values than the control fruit, but their total phenolics were higher. However, the total flavonoids of CaCl₂-applied fruit were higher than the control. On fruit in non-MAP, with GA₃ application, less anthocyanin was obtained compared to the control. As a result, GA₃-treated fruit had a relatively lower bioactive compound content compared to the fruit of the CaCl₂ and control applications both during the harvest and the cold storage. However, it has been revealed that GA₃ and CaCl₂ applications can be used as significant pre-harvest tools to delay the loss of the fruit firmness.