Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM)

Babashpour-Asl, Marzieh

doi:10.22059/ijhst.2024.355723.618

Optimization of Apple (Malus domestica Borkh.) Shelf-life by Calcium Chloride and Aloe vera Gel Using Response Surface Methodology (RSM)

Document Type : Research paper

Author

Marzieh Babashpour-Asl

Department of Horticultural Sciences, Maragheh Branch, Islamic Azad University, Maragheh, Iran

10.22059/ijhst.2024.355723.618

Abstract

Using organic and inorganic substances is a healthy and affordable way to enhance fruit quality during storage. Apple is a popular fruit with high nutritional value and mainly experiences prolonged storage periods. The present study was conducted to optimize the shelf-life of apple fruits (Malus domestica Borkh. ‘Golden Delicious’) by Aloe vera gel and calcium chloride (CaCl₂) and to evaluate apple characteristics after 90 days of cold storage. Using response surface methodology (RSM), measurements were aimed at fruit weight loss, pH, total soluble solids (TSS), total sugar (TS), fruit firmness, and juice content. As evidenced from RSM analysis, optimal conditions for apple shelf-life were achieved by 5.9% CaCl₂ and 33.6% Aloe vera gel, which reduced weight loss and maintained fruit firmness, pH, total soluble solids, total sugars, and juice content. Aloe vera gel and CaCl₂ showed similar modes of action in each case of the measured traits, except for TSS where the Aloe vera gel increased apple TSS, whereas CaCl₂ decreased it. Therefore, an optimized combination of Aloe vera gel and CaCl₂ offered a promising approach to the maintenance of apple quality in storage.

Keywords

Apple postharvest

Fruit firmness

Response surface methodology

Shelf-life

TSS