Effects of Aloe Vera Gel and Different Packaging Applications on Storage Time and Quality in 0900 Ziraat Cherry Varieties

In this study, the effects of post-harvest MAP and Aloe vera gel applications on the storage and shelf life of 0900 Ziraat cherry varieties were investigated. For this purpose, the pre-cooled cherry fruits were divided into 4 groups and stored at 0oC, 90-95% relative humidity conditions for 35 days. Also, they were left at 20oC 3 days for shelf life. A part of the fruits that were treated with/without Aloe vera gel were stored in MAP and the other part was stored in a perforated polyethylene bag. Weight loses, TSS, TA, firmness, skin color (L*, a*, b*, C*, ho), biochemical properties and decay rate were investigated weekly, while they were determine during 3 days for shelf life. During the storage and shelf life, Aloe vera gel was applied and preserved in MAP had low fruit weight loss and preserved fruit firmness.