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<p>Postharvest losses pose a&#xa0;serious threat to the marketability and shelf life of peach fruit. This study was designed to investigate how aloe vera gel and neem extract influenced the postharvest quality and shelf life of peaches kept at room temperature and in a&#xa0;refrigerator. Three treatments were applied to peaches that were kept at room temperature (20–25 °C) and under refrigeration (5 ± 1 °C) in a&#xa0;completely randomized design (CRD) experiment. For the majority of quality measures, the results showed that storage length, treatment, and their combination had significant effects. Compared to the control and neem extract, the treatment with aloe vera gel at room temperature significantly maintained the pH and the firmness of the fruit. Firmness and TSS exhibited significant changes (<i>p</i> &lt; 0.001) attributable to interaction effects. Firmness, aroma, and consistency at refrigeration temperature were found to be significantly impacted by the aloe vera treatment. At refrigeration temperature, treatment with aloe vera (T1) exhibited superior performance in preserving firmness (31.36 lb force), consistency (8.06), and aroma (7.99), while minimizing weight loss (4.62%) compared to neem (T2) and control (T0) treatments. Room temperature storage led to faster degradation, but T1 still showed better retention of color, mouthfeel, and TSS. Neem extract (T2) also improved shelf life but was less effective than aloe vera. The outcomes demonstrated that, in comparison with other treatments at refrigeration temperature, aloe vera gel maintained a&#xa0;higher degree of firmness. In general, aloe vera gel coating performed better than neem extract in preserving the postharvest qualities of peaches, particularly with regard to weight retention, hardness, and pH stability. Based on these data, aloe vera gel appears to be a&#xa0;viable and appropriate treatment for enhancing the shelf life of peaches while improving their quality during different storage times. The study concludes that aloe vera gel coating is a&#xa0;cost-effective, natural solution for enhancing the postharvest quality and shelf life of peaches, particularly under refrigeration, offering a&#xa0;sustainable alternative to chemical treatments.</p>

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Influence of Aloe Vera Gel and Neem Extract Application on Postharvest Quality and Shelf Life of Prunus persica

  • 期刊论文

  • 发表日期：

    2025年6月26日

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  • Muhammad Talha,
  • Moazzam Anees,
  • Mubeen Sarwar,
  • M. Rizwan Tariq,
  • Zain Mushtaq,
  • Abdulrahman Alasmari,
  • Anum Nazir,
  • Nazir Ahmad

摘要

Postharvest losses pose a serious threat to the marketability and shelf life of peach fruit. This study was designed to investigate how aloe vera gel and neem extract influenced the postharvest quality and shelf life of peaches kept at room temperature and in a refrigerator. Three treatments were applied to peaches that were kept at room temperature (20–25 °C) and under refrigeration (5 ± 1 °C) in a completely randomized design (CRD) experiment. For the majority of quality measures, the results showed that storage length, treatment, and their combination had significant effects. Compared to the control and neem extract, the treatment with aloe vera gel at room temperature significantly maintained the pH and the firmness of the fruit. Firmness and TSS exhibited significant changes (p < 0.001) attributable to interaction effects. Firmness, aroma, and consistency at refrigeration temperature were found to be significantly impacted by the aloe vera treatment. At refrigeration temperature, treatment with aloe vera (T1) exhibited superior performance in preserving firmness (31.36 lb force), consistency (8.06), and aroma (7.99), while minimizing weight loss (4.62%) compared to neem (T2) and control (T0) treatments. Room temperature storage led to faster degradation, but T1 still showed better retention of color, mouthfeel, and TSS. Neem extract (T2) also improved shelf life but was less effective than aloe vera. The outcomes demonstrated that, in comparison with other treatments at refrigeration temperature, aloe vera gel maintained a higher degree of firmness. In general, aloe vera gel coating performed better than neem extract in preserving the postharvest qualities of peaches, particularly with regard to weight retention, hardness, and pH stability. Based on these data, aloe vera gel appears to be a viable and appropriate treatment for enhancing the shelf life of peaches while improving their quality during different storage times. The study concludes that aloe vera gel coating is a cost-effective, natural solution for enhancing the postharvest quality and shelf life of peaches, particularly under refrigeration, offering a sustainable alternative to chemical treatments.