Antifungal Treatment And Aloe Vera Based Edible Coating For Apples

Antifungal Treatment And Aloe Vera Based Edible Coating For Apples | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Antifungal Treatment And Aloe Vera Based Edible Coating For Apples Amjad Amin, Dr. Syed Mazhar Shah This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6222112/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract A popular and commercially important fruit in temperate climates, apples (Malus domestica Borkh) are prized for their comparatively lengthy shelf life when handled carefully after harvest. Several edible coatings, such as those based on aloe Vera extract, have been investigated to improve the quality and shelf life of this highly perishable fruit. In order to eradicate fungi from the apple's surface, these coatings are usually placed following hot water treatments. The impact of a coating made of aloe Vera based on the shelf life of apples kept at room temperature was assessed through an experiment. A modified Aloe Vera-based edible coatings was applied to each group of fruits, and they were all grown using healthy, consistent, mature apples and food-grade additives that were bought from a commercial market. After that, the apples were kept for 0, 8, 16, 24, and 32 days at room temperature. A two-factor CRD with three replications and a 5% LSD were used for statistical analysis of the data. Food Science & Technology Apple fungi Hot water treatment Aloe vera Shelflife Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 1. Introduction Due to their flavor, nutritional value, and economic importance, apples (Malus domestica Borkh.) are one of the most popular fruits grown and consumed worldwide. Around 86 million metric tons of apples were produced worldwide in 2020, with China leading the pack, followed by the US, Poland, and India by FAO (2021). Apples' broad popularity stems from their use in a variety of processed foods, including juices, cider, and baked items, in addition to its adaptability for fresh consumption by Johnson, ( 2019 ). The apple business faces a major problem with post-harvest losses, which are frequently caused by fungal infections that reduce fruit quality and shelf life. Major post-harvest fungal pathogens include Penicillium expansum, Botrytis cinerea, and Colletotrichum spp., which cause diseases like blue mold, gray mold, and anthracnose, respectively by Mari et al., ( 2014 ). These infections can occur at various stages of the supply chain, from harvesting to storage and distribution, leading to substantial economic losses. Historically, post-harvest fungal infections in apples have been treated using chemical fungicides. However, the use of artificial chemicals raises questions about the safety of food, the effects on the environment, and the emergence of pathogen strains that are resistant to fungicides Sharma et al., ( 2009 ). As a result, there is an increasing need for more sustainable, alternative fungus control techniques that maintain fruit quality and safety without having a negative impact on the environment. Hot water treatment (HWT) has proven to be an effective and environmentally friendly approach for managing post-harvest fungal infections in fruits, such as apples. This method involves immersing the fruit in hot water at temperatures typically ranging from 45°C to 55°C for a specified duration, which helps to reduce microbial load on the fruit surface by Fallik, ( 2004 ). The application of HWT can be a standalone treatment or combined with other treatments to enhance its efficacy. The thermal inactivation of fungal spores and hyphae on the fruit surface is the main way that HWT regulates fungal infections. The infections' cellular structures and enzymatic activity are disrupted by the high temperature, which prevents them from growing and proliferating by Lurie, ( 1998 ). Furthermore, HWT can strengthen the fruit's defenses against infections by inducing resistance mechanisms in it by Schirra et al., ( 2000 ). HWT has a number of advantages, such as being non-chemical, leaving little residues, and possibly extending the shelf life of fruits that have been treated by Vicente et al., ( 2002 ). To prevent heat damage to the fruit, such as skin scorching or textural changes, which can reduce its marketability, HWT application must be carefully controlled by Fallik, ( 2004 ). To maximize the positive effects and minimize any potential negative ones, treatment factors like as temperature and time must be optimized. Edible coatings have become well-known as a sustainable way to improve the safety and quality of crops after harvest. According to Baldwin et al. ( 1996 ), these coatings provide a semi-permeable barrier on the fruit's surface that can regulate gas exchange, minimize moisture loss, and serve as a conduit for the addition of useful additives like antimicrobial agents. The biocompatibility, film-forming ability, and bioactive qualities of aloe Vera (Aloe barbadensis Miller) have made it a suitable basis material for edible coatings. The succulent plant aloe Vera is well known for its therapeutic and aesthetic uses. Polysaccharides, vitamins, enzymes, and phenolic compounds are among the many bioactive substances found in the gel made from its leaves, which support the plant's antibacterial, antioxidant, and restorative qualities by Eshun & He, ( 2004 ). Aloe Vera is a great option for creating edible coverings that can shield and preserve apples because of these qualities. Edible coatings made from aloe Vera are effective at preventing fungal infections for a number of reasons. By forming a protective barrier on the fruit's surface, the polysaccharide-rich gel prevents pathogens from reaching the fruit tissue. Furthermore, aloe Vera’s bioactive components have antibacterial activity against a variety of fungi, preventing their growth and spread by Chauhan et al., ( 2014 ). Aloe Vera’s antioxidant qualities also aid in reducing oxidative stress, maintaining the coated fruit's quality and shelf life. Edible coatings made from aloe Vera have many benefits, such as their natural origin, biodegradability, and ability to improve the fruit's nutritional value and flavor by Martinez Romero et al., ( 2006 ). To fully realize their advantages, however, issues including uniform application, coating formulation optimization, and coating stability during storage must be resolved by Ali et al., (2019). Furthermore, a crucial element affecting edible coatings' commercial viability is customer approval. A promising integrated strategy for controlling post-harvest fungal infections in apples is the use of edible coatings based on aloe Vera and HWT. While the subsequent application of an aloe Vera coating can offer continuous protection and improve fruit quality, HWT can successfully lower the initial microbial load on the fruit surface. These treatments' complimentary effects may result in a synergistic impact, where the total effect exceeds the sum of the benefits of each treatment alone by Sánchez González et al., ( 2011 ). There are multiple ways in which HWT and aloe Vera coatings can work in concert. HWT can improve the fruit's surface permeability, which will let the aloe Vera covering adhere and penetrate more easily by Lurie, ( 1998 ). The fruit's innate defense mechanisms may also be primed by the stress response brought on by HWT, and the bioactive substances in the aloe Vera covering can further enhance these defenses by Schirra et al., ( 2000 ). This combined strategy can offer a strong defense against a variety of fungal infections. Apple quality and shelf life are significantly impacted by the combined use of HWT and aloe Vera coatings. This combined treatment can improve apples' overall marketability and consumer appeal by successfully reducing fungal infections and preserving the firmness, color, and nutritional content of the fruit by Ali et al., (2019). Additionally, consumers' preferences for natural and environmentally friendly food preservation techniques are in line with the decreased need on chemical fungicides. The purpose of this study is to examine how well aloe Vera-based edible coatings and hot water treatment can reduce post-harvest fungal infections and increase apple shelf life. The study's particular goals are: To evaluate the antifungal efficacy of hot water treatment against common post-harvest pathogens of apples. To develop and optimize aloe Vera based edible coatings for apples. To assess the combined effects of hot water treatment and aloe Vera coatings on the shelf life, quality, and sensory attributes of apples. To analyze the consumer acceptance and potential market implications of the integrated treatment approach. This study's scope includes pilot-scale trials and laboratory-scale research to confirm the efficacy of the suggested treatments. Penicillium expansum and Botrytis cinerea are two important post-harvest fungal infections that will be the focus of the study. A number of criteria, including the microbial load, physicochemical characteristics, and sensory quality of the treated apples, will be evaluated. Although the study attempts to offer thorough insights, it is constrained by the particular circumstances and apple kinds examined, and additional research could be required to extrapolate the results to other situations and fruit varieties. 2. Materials and Methods The experiment was designed using a completely randomized design (CRD) with two factorial configurations, and the chosen apples were stored at room temperature for 32 days. Data were recorded and analyzed five times at seven-day intervals, and each replication contained three apples. The data were analyzed using standard statistical techniques. During the experiment, the following treatments were applied: Factor 1: Antifungal Treatment Hot water treatment prior to applying the Aloe Vera based coating. Factor 2: Treatment Groups ALVG1 (no coating) ALVG2 (first variation of Aloe Vera coating) ALVG3 (second variation of Aloe Vera coating) ALVG4 (third variation of Aloe Vera coating) Factor 3: Storage Duration and Conditions Storage durations: 0, 8, 16, 24, and 32 days. Storage conditions: Room temperature. Hot water treatment A sophisticated postharvest method for apples is hot water treatment, which aims to decrease microbial contamination and increase shelf life. Using a water bath, apples are submerged in hot water at 50°C to 60°C for a certain amount of time, such as five minutes, before being coated with edible ALV. In addition washing eliminating dirt and debris, the hot water aids in the removal of surface germs such as bacteria and fungi. It can also slow down the fruit's natural degradation process by deactivating enzymes that induce ripening and decomposition. Apples that are going to be sold in export markets where stringent quality standards are required or that are organic would benefit most from this treatment. Research on hot water treatment often look at its effectiveness in reducing microbes, impact on fruit quality attributes such as firmness and color, and its compatibility with other preservation methods like controlled atmosphere storage. Collection and Preparation of Aloe Vera (ALV) Gel Recipe The University of Engineering & Technology, Lahore's nursery provided the aloe Vera leaves. The leaves' bases and borders were removed with a sharp knife, and they were then painstakingly peeled. To get rid of all the dirt and other contaminants, the leaves were then properly cleaned with tap water and then distilled water. The outer leaf sheath was carefully separated from the gel matrix, which is situated beneath the green outer leaf layer. Next, a mixer was used to merge the colorless, transparent hydro parenchyma. To get rid of fibers and any remaining particles, the resultant mixture was strained through a muslin cloth. The strained gel was mixed with additives and refrigerated until it was needed in an airtight glass reagent vial. Additives mix in ALV gel Aloe Vera mucilage-based edible coatings without additives (lipids and polysaccharides) have been shown to be less effective than blended edible coating solutions in this regard by Farina, Passafiume, Tinebra, Scuderi, et al., (2020); Farina, Passafiume, Tinebra, Palazzolo, & Sortino, (2020). Hajebi Seyed et al., (2021). Different additives are added to aloe Vera gel Fig. 3.1 Table 3.1 Additives used for aloe Vera gel to make aloe Vera based gel Edible Additives ALVG2 ALVG3 ALVG4 Edible Aloe Vera 250 g 250 g 250 g Lemon juice 15 g 15 g 15 g Honey 30 g 30 g 30 g Xanthan gum 1.25 g 1.25 g 1.25 g Cinnamon powder 1.25 g 1.25 g Vanilla extract 1.25 g 1.25 g Orange zest 1.25 g Chia seeds 1.25 g Grated ginger 1.25 g Preparation of Aloe Vera (ALV) Gel Concentration The prepared ALV solution will be dissolved in distilled water to create the required concentration. ALVG2: 250 mL of the ALV recipe extract will be mixed with 250 mL of deionized water to make 500 mL. ALVG3: 275 mL of the ALV recipe extract will be mixed with 225 mL of deionized water. ALVG4: 275 mL of the ALV recipe extract will be mixed with 225 mL of deionized water. Application of Aloe Vera (ALV) Based Gel The apples were submerged in modified aloe vera based gel for 5 minutes in order to apply the extracted ALV based gel formulation, which was meant to coat the apples following hot water treatment. After being dipped in the ALV based gel solutions, the treated apples were placed in punnet boxes with two apples (100–250 g) each. Until the coating dried, these boxes were placed in the oven. After that, the fruits were kept for later examination at room temperature. This experiment included four treatments with three replicates each, as follows: ALVG1: Control (no ALV coating) ALVG2: ALV based gel at concentration ALVG3: ALV based gel at concentration ALVG4: ALV based gel at concentration The untreated apples were designated as the control group following treatment. The apples were kept at room temperature in total darkness after being randomly separated into four lots with an average mass of 200 ± g. For the purpose of gathering data, the apples were taken out of storage at 0, 8, 16, 24, and 32 days. A two-factor factorial design with a completely randomized design (CRD) was used to carry out the experiment. Microbial test A microscope (400x to 1000x) was used to measure fungal growth on apple surfaces. The microscope was prepared and set up for this purpose, and the apples were examined both before and after the hot water treatment. Microbial growth on the apples was observed with the naked eye and through the microscope. Prepared the microscope by placing a tiny bit of the example onto a clear glass slip and cover it with a covering slip. Employed a compound lightweight microscope with the accurate magnification (for example, 400x to 1000x) for practicing microbe populations on the face of the apple examples. Concentrated on spots of interest and nicely scanned the example to find microbe settlements, spores, hyphae, or any other pertinent figures that causing apple spoilage. Took digit mark of the microbe populations observed for documentation and extended examination. Took a plane glass slide. Put a drop of glycerin on this slide. Rub the stick on apple surface so any microorganisms present on surface will stick with it. Rub it on plane slide, where we applied a drop of glycerin. Put cover slip on it. Observed the slide under microscope to see microorganisms. Physical parameters Firmness (Ibf) Using a Digital Penetrometer (FT 327 PENETRIMETER, Tokyo, Japan) that was carefully calibrated for precise readings, the study assessed the firmness of apple fruits. As the penetrometer's knob was manually lowered to make contact with and penetrate the apple's surface, each apple was securely secured in place. Consistent pressure application is ensured by this fluctuation, and the firmness values were similarly recorded and displayed for examination. Values recorded in pounds-force (lbf). Fruit weight loss percentage For every analysis day, the weight of each apple was recorded both before and after storage in order to calculate weight loss. After that, the weights for both time points were averaged. To guarantee more consistent findings across several samples, the weight reduction percentage was computed using these average values. Weight loss % = \(\:\frac{\text{i}\text{n}\text{i}\text{t}\text{i}\text{a}\text{l}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}-\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}\:\text{a}\text{f}\text{t}\text{e}\text{r}\:\text{s}\text{t}\text{o}\text{r}\text{a}\text{g}\text{e}}{\text{i}\text{n}\text{i}\text{t}\text{i}\text{a}\text{l}\:\text{w}\text{e}\text{i}\text{g}\text{h}\text{t}}\times\:100\) Organoleptic Evaluation: (Score) As explained by Peryam and Pili gram ( 1957 ), the apples were assessed on a 1- to 9 scale for sensory qualities such texture, taste, flavor, and scent. Each fruit was wrapped separately in clear, sanitized bags with random codes written on them. To enter their scores straight into a centralized database, judges were given smart tablets. To avoid conversation or interaction during the review process, panelists were placed in separate booths. Scaling and the hedonic scale are used. For the ratings: Dislike extremely..................... 1 Dislike very much ................... 2 Dislike moderately ................... 3 Dislike slightly.......................... 4 Neither like nor dislike ............. 5 Like slightly............................... 6 Like moderately......................... 7 Like very much ......................... 8 Like extremely........................... 9 Biochemical ANALAYSIS For biochemical assessment, Aloe Vera based edible coated fruit juice of each sample was separated through muslin cloth. The following parameters were determined using a composite sample of fresh juice: Determination of pH A pH meter (Hanna, Tokyo, Japan) was used to measure the pH of the homogenized apple juice. A separate sample beaker was filled with the homogenized juice. To take the reading, the pH meter was inserted into each beaker. Prior to proceeding to the next sample, the pH meter was properly cleaned with deionized water after stabilizing and recording the measurement. In this way, every sample was examined, and the average pH was determined using these readings. Total Soluble Solid (TSS) (°Brix) The apple juice's TSS content was measured with a digital refractometer (RX 5000, Atago, Japan). Before taking measurements, the refractometer was calibrated using deionized water, a standard solution with a known °Brix value. To provide uniform coverage, several droplets of the juice were positioned on the prism of the device. To reduce variability, the measurements were made at a regulated temperature. The outcomes were then shown as °Brix on the computer screen. (Amin and others, 2008). Sugars Horwitz's approach (1960) served as the basis for the procedure used to test the sugars in apple juice. The volumetric flask used was 200 mL. After adding 10 milliliters of apple juice to 80 milliliters of distilled water, 20 milliliters of a 25% lead acetate solution and 15 milliliters of a 20% potassium oxalate solution were added. After that, distilled water was added to the mixture until it reached the 200 mL level, and it was filtered. The amount of sugar in the filtrate was examined. Estimation of Reducing Sugars (%) The filtrate was put in a 25 mL burette to measure the reducing sugars. Five milliliters of Fehling's solution were added to titrate it until it turned brick red. Two to three drops of 1% bromothymol blue were used as an indicator in place of methylene blue. Until the color shift was stable, the titration was carried out. After noting the amount of Fehling's solution used, the following formula was used to determine the percentage of reducing sugars: Reducing sugars (%) = 6.25 x (X/Y) X = Volume of Fehling's solution used to titrate the standard sugar solution (5 mL) Y = Volume of the sample aliquot used in the titration (5 mL) Total Sugars (%) A 100 mL volumetric flask was filled with 50 mL of filtrate in order to measure the total sugars. It was combined with 3 mL of concentrated HCl and 30 mL of distilled water. For a full day, this solution was left to hydrolyze, turning all of the sugars into reducing sugars. Using two to three drops of bromothymol blue as an indicator, the solution was neutralized with 0.1 N NaOH the following day until a consistent blue hue was obtained. After that, distilled water was added to get the solution up to 100 mL. Lastly, 10 mL of Fehling's solution was used to titrate 10 mL of this solution. The following formula was used to get the proportion of total sugars: Total sugars (%) = 25 x (X/Z) Where X = Volume of Fehling's solution used for titrating the standard sugar solution (10 mL) Z = Volume of the sample aliquot (10 mL) titrated with Fehling's solution Non reducing Sugars (%) To determine non reducing sugars, first, measure the total sugars and reducing sugars using the previously described methods. The non-reducing sugars are then calculated using the formula: According to Horwitz’s formula below (1960) was used: Non reducing sugars (%) = 0.95 x (total inverted sugar % - reducing sugars %) Microbial test Fungal elimination in Apples used Hot Water Treatment Post-harvest fungal contamination poses a significant threat to the shelf life and quality of apples. Various physical and chemical treatments have been explored to mitigate fungal infections, with hot water treatment emerging as an effective and environmentally friendly approach. This study investigated the efficacy of hot water treatment in elimination of fungal contamination in apples before aloe vera based edible coatings. Where Total sugars percentage is determined from the hydrolyzed sample. Reducing sugars percentage is measured before hydrolysis Statistical analysis The statistical program SPSS version 25.0 for Windows will be used to analyses the gathered data using a two-factor factorial method and a Completely Randomized Design (CRD) with Analysis of Variance (ANOVA). The Least Significant Difference (LSD) test will be used to compare treatment averages at a significance threshold of P < 0.05 by Steel et al., ( 1997 ). 3. Result and Discussion Sample Collection Apples exhibited initial signs of fungal infection were collected from local market. Samples were selected based on visible fungal growth and stored under controlled conditions before treatment. Fungal Isolation and Identification Swabs from infected apples were cultured on Potato Dextrose Agar (PDA) and incubated at 25°C for 5–7 days. Fungal colonies were identified based on morphological characteristics and microscopic examination. Hot Water Treatment Prepared : Freshly infected apples were divided into treatment and control groups. Treatment Application : Apples were submerged in hot water at varying temperatures (50°C, 55°C, 60°C, and 65°C) for different durations (1, 3, and 5 minutes). Cooling and Storage : Post-treatment, apples were air-cooled and stored at ambient conditions for further observation. Assessment of Fungal Inactivation Re-cultured Method : Treated apple surfaces were swabbed and plated on PDA to assess fungal growth. Visual Observation : Apples were monitored daily for fungal recurrence over a period of two weeks. Firmness and Quality Assessment : Physical changes in apple texture, color, and firmness were recorded to evaluate the impact of treatment on fruit quality. Results and Discussion Fungal growth was significantly reduced in samples treated at temperatures above 55°C for at least 3 minutes. Complete fungal inactivation was observed at 60°C for 5 minutes. Apples treated at higher temperatures retained firmness but showed slight discoloration. Control samples exhibited continuous fungal proliferation, confirming the effectiveness of heat treatment. Hot water treatment effectively eliminates fungal contamination in apples, with 60°C for 5 minutes being the optimal condition for complete fungal inactivation while maintaining fruit quality. This method provides a sustainable alternative to chemical treatments for post-harvest disease management. Fruit physical quality characteristics Fruit Firmness (pounds-force (lbf)) The hardness of apples covered with various aloe Vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of room temperature storage was displayed in the table. Regardless of the days or treatment, there was a noticeable decrease in the firmness of the fruit. On average, nevertheless, the control fruit showed the greatest reduction in fruit firmness across all treatments. At the end of the storage period, the ALV based gel (ALVG4) treatment had the highest fruit firmness, which was around 1.25 times more than that of the other treatments. Natural ripening causes firmness, which is expressed as mean ± standard deviation, to gradually decline over time in all treatments. To ensure uniformity, all treatments were recorded with the same stiffness (17.50 Ibf) on Day 0 prior to storage. ALVG4 With an overall mean of 16.80 Ibf, ALVG4 of ALV based gel maintained the highest firmness throughout, demonstrating its better efficacy in preserving apple firmness, while the control group's mean was 15.40 Ibf at 32 days (Table 4.2 ). ALVG4 > ALVG3 > ALVG2 > ALVG1 was the ranking of the overall means. According to statistical research, there are notable variations in firmness by Day 32 among treatments and storage times. Table 4.1 . Table 4.1 Mean Value for Firmness of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 17.50 ± 0 16.60 ± 0.15 16.10 ± 0.18 15.80 ± 0.12 15.40 ± 0.14 16.28 C ALVG2 17.50 ± 0 16.75 ± 0.20 16.50 ± 0.10 16.00 ± 0.08 15.65 ± 0.12 16.48 B ALVG3 17.50 ± 0 16.90 ± 0.12 16.70 ± 0.15 16.30 ± 0.10 15.85 ± 0.15 16.65 AB ALVG4 17.50 ± 0 17.00 ± 0.10 16.80 ± 0.20 16.50 ± 0.15 16.20 ± 0.12 16.80 A Mean 17.50 A 16.8125 B 16.525 C 16.15 D 15.775 E 16.5525 One important factor that affects consumer approval is the hardness of the fresh apple's fruit. The three most crucial characteristics of sweet apples are flavor, firmness, and the TSS/TA research, Crisoto et al., ( 2003 ). Fruit firmness decreases as a result of membrane leakage brought on by water loss from the peel surface, which causes micro cracks to form by Wang and Long ( 2014 ). According to research by Farina et al. (2020), the post-harvest quality of fresh cut Fuji apples was improved by combining natural food additives with aloe Vera gel. Edible coatings, such as ALV gel-based coatings, have the potential to postpone the softening process. This could be due to the effects of ALV extract and the addition of additives that create a strong, semi-permeable membrane on the apple's surface or aloe Vera gel coating on fruit, which acts as a barrier for gas exchange and ultimately delays the ripening and metabolic processes. Similar to those that were previously studied by Reddy et al.( 2000). It is believed that the fruits' slower respiration rates and decreased oxygen exchange slow down the synthesis of ethylene, which in turn reduces physical water loss through the crops' peel pores by Dhall ( 2013 ). Firmness is further maintained by the antibacterial and antioxidant qualities of the lemon juice and honey used in the aloe Vera gel preparation. Furthermore, lipid peroxidation and the actions of oxidative enzymes such as polyphenol oxidase (PPO) and peroxidase (POD) can contribute to the loss of fruit firmness by Serrano et al., ( 2005 ). Fruit firmness was preserved during room storage, nevertheless, because of a delay in oxidative enzyme activity and preservation of membrane integrity brought on by less desiccation. Higher fruit firmness was seen in this investigation using ALV gel formula coatings, which may be because to decreased membrane permeability and desiccation. Moreover, fruits coated with the ALV gel recipe have better quality since they lose less water and the cell wall's turgor pressure stays constant. Honey has antimicrobial qualities that lower microbial generated enzymatic activity, and lemon juice, which is high in ascorbic acid, acts as an antioxidant and inhibits PPO activity, which breaks down cell walls. Bioactive substances found in ginger and cinnamon further suppress oxidative enzymes. Weight Loss The weight loss of apples coated with various aloe Vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature is shown in the table. Water evaporation and metabolic activities caused weight loss, measured as mean ± standard deviation, to increase consistently across all treatments. All apples showed no weight loss (0 ± 0) on Day 0 before storage. The largest weight reduction by Day 32 was recorded by ALVG1 (4.50%), followed by ALVG2 (3.90%), ALVG3 (2.80%), and ALVG4 (2.10%). ALVG4 was the best at minimizing weight loss because it showed the lowest overall mean weight loss (1.22%), whereas ALVG1 had the greatest mean (2.28%). The mean row confirms the overall trend of a large rise in weight loss over time, with Day 0 (0g) showing the lowest weight loss and Day 32 (3.325%) the highest. Depending on the coating used, weight loss throughout the 32-day period varied from 2.10–4.50%. (Table 4.2 ) Table 4.2 Mean Value for Weight Loss of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 0 ± 0 1.20 ± 1.00 2.30 ± 0.90 3.40 ± 1.10 4.50 ± 1.50 2.28 A ALVG2 0 ± 0 0.97 ± 0.08 1.90 ± 0.57 2.80 ± 0.50 3.90 ± 0.35 2.48 A ALVG3 0 ± 0 0.74 ± 0.16 1.50 ± 0.12 2.10 ± 0.22 2.80 ± 0.21 1.78 B ALVG4 0 ± 0 0.50 ± 0.04 1.00 ± 0.10 1.50 ± 0.08 2.10 ± 0.08 1.22 C Mean 0.0000 E 0.8525 D 1.675 C 2.45 B 3.325 A 2.07563 The main causes of fruit weight loss are transpiration and skin respiration. Generally speaking, coatings are a blend of lipids and polysaccharides that prevent water loss by Perez Gago et al., (2002). Although the ALV gel contains a lot of polysaccharides by Ni et al. ( 2004 ), the viscosity, film-forming, and moisture-retention qualities of the gel were improved by the addition of xanthan gum, chia seeds, and honey, which added more polysaccharides and lipids. According to Ahmed et al. (2014) and Misra et al. (2015), these ingredients enhanced adhesion, produced a robust and consistent coating on apples, and successfully decreased respiration and water loss, which resulted in less weight loss when compared to the control group. Since weight loss is related to consumer choice, it plays a significant role in postharvest technologies. The current findings were corroborated by various additional studies that assessed the effects of the ALV recipe on fruit weight reduction in other fruits, such as mango, papaya, and strawberries by Chrysargyris et al., ( 2016 ); Merpudi et al., ( 2013 ); Sing et al., (2011); Vahdat et al., (2010). Similar to other edible coatings, the ALV coating is linked to less weight loss because it slows down moisture loss and lowers respiration rates by Romanazzi et al., ( 2007 ). By creating a hydrophilic barrier, the aloe vera gel layer reduces water loss from the apple's surface. Xanthan gum is one example of an additive that improves moisture retention by increasing coating stability and viscosity. Due to the edible coating's barrier qualities, Choudhury et al. (2011) showed that coated apples lost less weight. Coatings slow down the metabolic processes that result in weight loss by limiting oxygen exchange. Additives high in antioxidants, such as honey, orange zest, and lemon juice, further regulate breathing. In (2013), Dhall found that fresh-cut apples coated with aloe vera gel had lower respiration and water loss. Due to their antibacterial qualities, ginger and cinnamon help prevent microbial driven spoiling, which may make weight loss worse. Singh et al in (2020) found that natural additives in coating enhanced shelf life and reduced weight loss. Fruit organoleptic evaluation Comparing the 13-day sensory qualities to the pre-storage values, fewer than five observations are made. Due to enzymatic browning, moisture loss, and sugar degradation, apples’ organoleptic qualities deteriorate over time. Aloe vera can slow these processes, reducing respiration and microbial spoiling while extending the fruits’ freshness and sensory quality by Valero et al. (2006), Postharvest quality of fruits; Ahmed et al. (2014), Aloe vera gel coatings for fruit preservation. Texture, taste, flavor, and scent are some of the well-known qualities of sweet apple fruit that are employed for evaluation. These were examined utilizing a numerical descriptive examination. Texture The textural assessment of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) over a 32-day period of room temperature storage was shown in the table. As storage time increases, natural softening and ripening cause texture, as judged on a Hedonic scale (mean ± standard deviation), to diminish for all treatments. All apples had a consistent texture score of 9 on Day 0. ALVG1 had the lowest texture score (5.50) by Day 32, while ALVG3 maintained the highest (6.70), with ALVG4 (6.50) and ALVG2 (6.10) following closely behind. In comparison to ALVG1 (7.00), the total mean texture ratings indicated that ALVG4 (7.75), ALVG3 (7.72), and ALVG2 (7.48) had greatly conserved texture. With the greatest texture values on Day 0 (9.000 A) and the lowest on Day 32 (6.20 C), the daily mean texture values show a consistent downward trend. All things considered, ALVG4 is the best in preserving apple texture while being stored. (Table 4.3 ) The semipermeable barrier formed by the aloe vera gel prevented tissue softening, preserved cell turgor pressure, and decreased water loss. Xanthan gum boosted the coating's ability to retain moisture and increased its viscosity. Ascorbic acid, which is abundant in additives like lemon juice and orange zest, suppressed the activities of enzymes linked to textural degradation, such as polyphenol oxidase (POD) and peroxidase (PPO). The covering preserved the texture of the apple by inhibiting these enzymes. The antibacterial qualities of honey, cinnamon, and ginger lessened microbiological spoiling, which frequently results in textural deterioration. The covering preserved the apple's structural integrity by limiting microbial development. The coating slowed down respiration and the generation of ethylene, and it altered the interchange of carbon dioxide and oxygen. The texture was preserved as a result of the ripening process being delayed. Aloe vera gel-based coverings with natural ingredients successfully postponed softening and preserved the quality of fresh-cut "Fuji" apples throughout storage, according to a study by Farina et al. (2020). Chiumarelli and Hubinger (2014) found that by lowering moisture loss, polysaccharide-based coatings, like those made with xanthan gum, enhanced the mechanical characteristics and texture of coated fruits. Table 4.3 Mean Value for Texture of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period. Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 9 ± 0 7.50 ± 0.08 6.80 ± 0.08 6.20 ± 0.11 5.50 ± 0.16 7.00 B ALVG2 9 ± 0 8.30 ± 0.16 7.50 ± 0.16 6.50 ± 0.16 6.10 ± 0.13 7.48 B ALVG3 9 ± 0 8.10 ± 0.08 7.70 ± 0.08 7.10 ± 0.08 6.70 ± 0.17 7.72 A ALVG4 9 ± 0 8.20 ± 0.24 7.85 ± 0.16 7.20 ± 0.24 6.50 ± 0.08 7.75 A Mean 9.0000 A 8.025 B 7.4625 B 6.75 C 6.20 C 7.4875 Taste Apples coated with various aloe vera based gel (ALV) formulations (ALVG1 to ALVG4) were stored at room temperature for 32 days, and the results of a hedonic taste test were summarized in the table. On a 9-point scale, the highest score denoted better flavor. Flavor scores were calculated as mean ± standard deviation. On Day 0, every treatment received a consistent taste score of 9. Over time, ripening and quality degradation caused taste scores to decline for all treatments. The highest taste score (6.80) was still held by ALVG4 on Day 32, followed by ALVG3 (5.70), ALVG2 (5.30), and ALVG1 (4.80). ALVG4 (7.84) was the best-performing treatment according to the overall mean taste scores, followed by ALVG3 (7.52), ALVG2 (7.16), and ALVG1 (6.78). With the greatest taste scores on Day 0 (9.000 A) and the lowest on Day 32 (5.65 E), the daily mean taste scores likewise exhibit a notable decrease with time. When it came to preserving flavor over time, ALVG4 worked best. As the storage days went by, the taste showed a decreasing trend. The flavor quality was high throughout the first several days of storage, according to the results (Table 4.4 ). Aloe Vera gel and natural ingredients were combined to create a recipe that affected biochemical reactions and added delicate outside flavors. The aloe Vera-based gel postpones the breakdown of sugar and slows down respiration and ethylene generation. As a result, the apple's inherent sweetness was preserved throughout preservation. In (2013), Dhal observed enhanced sensory qualities, such as the preservation of sweetness, in fruits coated with aloe Vera. The freshness of the apple taste was improved by the subtle citrus overtones added by the lemon juice and orange zest. Honey added a touch of sweetness. The natural flavor of the apple was enhanced by the subtle spicy and aromatic undertones that cinnamon and ginger left behind. A delicate, sweet scent was given with vanilla extract. In (2017), Kumar et al. observed that the consumer acceptability of coated fruits was enhanced by natural coatings containing flavor enhancers. Off flavors resulted from the coating's reduction of microbial activity and oxidative reactions. These hazards are decreased by the antioxidants in lemon juice and the antibacterial qualities of honey and cinnamon. According to Chiarelli and Hu binger (2014), coatings based on polysaccharides preserved sensory quality while being stored. Table 4.4 Mean Value for Taste of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Periods Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 9 ± 0 7.50 ± 0.08 6.80 ± 0.08 5.80 ± 0.08 4.80 ± 0.08 6.78 C ALVG2 9 ± 0 8.10 ± 0.08 7.40 ± 0.08 6.00 ± 0.22 5.30 ± 0.41 7.16 BC ALVG3 9 ± 0 8.50 ± 0.24 7.70 ± 0.32 6.70 ± 0.38 5.70 ± 0.32 7.52 AB ALVG4 9 ± 0 8.30 ± 0.22 7.80 ± 0.22 7.30 ± 0.40 6.80 ± 0.32 7.84 A Mean 9.0000 A 8.100 B 7.425 C 6.45 D 5.65 E 7.325 Schick and Toivonen ( 2002 ) identified the primary cause of the quality shift during storage and came to the conclusion that an aloe vera layer can aid in minimizing water loss. Apple's sourness and sweetness are influenced by both sugars and organic acid; hence, a decrease in acidity is the cause of the flavor shift (Petriccione et al., 2015 ). Flavor The following study examined the flavor of apples coated with several formulations of aloe vera based gel (ALV) (ALVG1 through ALVG4) after they were stored at room temperature for 32 days at modified additives. Due to ripening and quality changes, flavor scores on a 9-point scale declined with time for all treatments. On Day 0, the panelists gave all treatments the same flavor score (9) for both treated and untreated fruits. The highest flavor score (6.60) was still held by ALVG4 on Day 32, followed by ALVG3 (5.70), ALVG2 (5.30), and ALVG1 (4.70). The best at retaining flavor, according to the total mean scores, was ALVG4 (7.82), followed by ALVG3 (7.60), ALVG2 (7.18), and ALVG1 (6.80). The daily mean scores reflect a significant decline, with Day 0 (9.000 A) being the highest and Day 32 (5.525 E) the lowest. ALVG4 proved most effective in maintaining apple flavor during storage. (Table 4.5 ) Table 4.5 Mean Value for Flavor of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 9 ± 0 7.60 ± 0.22 6.80 ± 0.16 5.90 ± 0.16 4.70 ± 0.16 6.80 C ALVG2 9 ± 0 8.20 ± 0.16 7.20 ± 0.19 6.20 ± 0.16 5.30 ± 0.16 7.18 BC ALVG3 9 ± 0 8.70 ± 0.16 7.70 ± 0.16 6.90 ± 0.16 5.70 ± 0.16 7.60 AB ALVG4 9 ± 0 8.30 ± 0.22 7.88 ± 0.19 7.36 ± 0.33 6.60 ± 0.27 7.82 A Mean 9.0000 A 8.20 B 7.395 C 6.59 D 5.575 E 7.352 Aroma The table displayed the panelists’ evaluations of the aroma of apples covered with various formulations of aloe vera based gel (ALV) (ALVG1 through ALVG4) after 32 days of storage at room temperature. Natural quality changes caused aroma ratings, which are measured on a 9-point scale, to decline with time for all treatments. The panelists assigned the same fragrance score of 9 to all coated and control group treatments on Day 0. The highest aroma score (5.74) was still held by ALVG4 on Day 32, followed by ALVG1 (5.50), ALVG3 (5.20), and ALVG2 (4.80). The best preserved scent was rated by the overall mean scores as ALVG4 (7.87), followed by ALVG3 (7.14), ALVG2 (6.84), and ALVG1 (6.74). With the greatest score on Day 0 (9.000 A) and the lowest on Day 32 (5.31E), the daily mean scores demonstrated a notable decrease. The best at preserving apple scent while being stored was ALVG4. (Table 4.6 ) In addition to preserving the inherent fragrance, the coating provided delicate, balancing fragrances from the other substances. In addition to slowing respiration and ethylene generation and reducing oxygen exchange, the aloe Vera coating preserved the volatile chemicals that give apples their inherent scent. For a longer time, it maintained the fruity scent by delaying ripening and oxidative processes. In (2013), Dhall showed that fruits coated with aloe vera preserve their freshness and scent while being stored. Additives have also contributed to scent; orange zest and lemon juice added crisp, citrussy notes. Ginger and cinnamon enhanced the overall scent and added warm, spicy overtones. Vanilla extract added a smooth, sweet scent. Honey added a subtle flowery note and made the aroma more complex. In (2017), Kumar et al. observed that fruits coated with natural chemicals that enhance flavor had better sensory characteristics. Lemon juice, cinnamon, and honey's antibacterial and antioxidant qualities stopped oxidative rancidity and microbiological spoiling, which produced disagreeable smells. In (2014), Chiumarelli and Hubinger noted how edible coatings preserve sensory qualities, such as scent. Table 4.6 Mean Value for Aroma of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 9 ± 0 6.60 ± 0.27 6.50 ± 0.16 6.12 ± 0.19 5.50 ± 0.16 6.74 C ALVG2 9 ± 0 7.70 ± 0.16 6.20 ± 0.16 6.00 ± 0.16 4.80 ± 0.16 6.84 AB ALVG3 9 ± 0 8.20 ± 0.08 7.80 ± 0.08 6.50 ± 0.08 5.20 ± 0.08 7.14 B ALVG4 9 ± 0 8.90 ± 0.08 8.75 ± 0.10 7.00 ± 0.25 5.74 ± 0.10 7.87 A Mean 9.0000 A 7.85 B 7.3125 C 6.405 D 5.31 E 7.1755 Fruit biochemical characteristics PH of Apple Juice Alkalinity or acidity is measured in terms of pH. Alkalinity or basic solutions are indicated by higher pH readings. Likewise, a fluid with a lower pH indicates that it is more acidic. The pH values of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of room temperature storage are shown in the table. For all treatments, the mean ± standard deviation of pH rose over time, suggesting that the apples became less acidic as they ripened. At first, the pH of each treatment was consistent at 3.8 pH. The highest pH was 4.25 pH on Day 32 for ALVG1, followed by 4.18 pH on Day 3, 4.15 pH on Day 2, and 4.16 pH on Day 4. ALVG1 (3.99 pH) had the highest overall mean pH values, followed by ALVG3 (3.96 pH), ALVG2 (3.94 pH), and ALVG4 (3.93 pH). With Day 0 (3.8000 D) being the lowest and Day 32 (4.1850 A) being the highest, the daily mean pH values increased gradually. These findings showed that the rate of pH change was delayed by all coatings. According to the data in Table 4.7 , the pH of apples varies little during postharvest storage. Because of its protective qualities, the coating reduced pH variations and maintained the apple's natural acidity. By acting as a barrier and lowering microbial activity and oxygen exchange, aloe vera gel caused acid breakdown. By delaying enzymatic reactions like the degradation of malic acid, the coating preserved the apple's natural pH. Inhibiting microbial activity and preventing the breakdown of organic acids that could raise pH during storage were the antibacterial qualities of honey, cinnamon, and ginger. Table 4.7 Mean Value for pH of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 3.8 ± 0 3.85 ± 0.05 3.95 ± 0.06 4.10 ± 0.06 4.25 ± 0.05 3.99 A ALVG2 3.8 ± 0 3.83 ± 0.04 3.91 ± 0.05 4.00 ± 0.05 4.15 ± 0.04 3.94 AB ALVG3 3.8 ± 0 3.82 ± 0.03 3.93 ± 0.04 4.05 ± 0.02 4.18 ± 0.04 3.96 B ALVG4 3.8 ± 0 3.81 ± 0.05 3.90 ± 0.04 4.03 ± 0.03 4.16 ± 0.02 3.94 AB Mean 3.8000 D 3.8275 D 3.9225 C 4.0450 B 4.185 A 3.956 Total Soluble Solids (TSS °Brix) Sugar content is typically used to describe the total soluble solids content. The sugars and soluble substances in apples, which are largely represented by total soluble solids, can be impacted by physiological changes that occur during storage. The degree 0Brix is the term used to describe it. The total soluble solids (TSS) of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature were displayed in the table. The sugar concentration is measured by TSS, which rises as apples develop and is represented as mean ± standard deviation in °Brix. The initial TSS for all treatments was 9.91 °Brix on Day 0. ALVG1 showed the highest TSS (11.45 °Brix) by Day 32, with ALVG2 (10.85 °Brix), ALVG3 (10.54 °Brix), and ALVG4 (10.11 °Brix) following it. ALVG1 (10.55 °Brix) was ranked top by the overall mean TSS, followed by ALVG2 (10.35 °Brix), ALVG3 (10.23 °Brix), and ALVG4 (10.02 °Brix). With the lowest on Day 0 (9.910 °Brix D) and the highest on Day 32 (10.7375 °Brix A), the daily mean TSS values exhibited a consistent upward trend. Due to its quicker buildup of sugar, ALVG1 showed the greatest influence on TSS augmentation.(Table 4.8 ) Table 4.8 Mean Value for Total Soluble Solids of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 9.91 ± 0 10.1 ± 0.05 10.45 ± 0.08 10.85 ± 0.15 11.45 ± 0.08 10.55 A ALVG2 9.91 ± 0 10.17 ± 0.04 10.33 ± 0.04 10.50 ± 0.10 10.85 ± 0.12 10.35 B ALVG3 9.91 ± 0 10.02 ± 0.03 10.26 ± 0.07 10.42 ± 0.06 10.54 ± 0.06 10.23 B ALVG4 9.91 ± 0 9.99 ± 0.03 10.01 ± 0.02 10.05 ± 0.02 10.11 ± 0.03 10.02 C Mean 9.910 D 10.07 D 10.2625 C 10.455 B 10.7375 A 10.287 The semipermeable barrier created by the aloe vera based gel coating slowed down breathing and decreased oxygen exchange. TSS levels were gradually stabilized as a result of the slow breakdown of starches into sugars. The coating stopped concentration fluctuations in TSS caused by water loss by decreasing water loss. As a result, the TSS reading became steadier over time. In 2014, Chiumarelli and Hubinger showed how coatings preserve fruit quilty by lowering water loss. The ALV based gel had a substantial impact on changes in total soluble solids; fruits treated with this recipe exhibited a slight decrease when compared to the control treatment. Reduced ethylene production, which results in later fruit maturity, may be the cause of these alterations by Zakani et al., ( 2008 ). Since the higher TSS content in the untreated control was another indication of water loss in these fruits, it is possible that the higher TSS quantity was caused by the metabolism of starch during storage and its conversion to sugar and other soluble solids by El zeftawi.,(1976). The breakdown of starch into sugars in apple fruits has been linked to an increase in SSC, as has the conversion of sucrose into glucose and fructose by Piga and Dris, ( 2005 ). Fruit quality is mostly determined by TSS and acidity (Bhatnagar and Chandra, 2003 ). SSC's utility stems from the fruit's abundance of carbohydrates and other compounds. Sugars content in apple fruit Total Sugars (%) After 32 days of storage at room temperature, the total sugar content of apples covered with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) was displayed in the table. The mean ± standard deviation of total sugars rose as the apples matured. All treatments showed a consistent 36.5% total sugar level on Day 0. The greatest sugar concentration by Day 32 was 58.0% for ALVG1, followed by 54.9% for ALVG2, 53.2% for ALVG3, and 26.2% for ALVG4. While fluctuating percentages of the total sugars were observed during the storage intervals, ALVG1 (53.5%) had the greatest overall mean sugar content, followed by ALVG2 (46.8%), ALVG3 (42.8%), and ALVG4 (34.18%). As time passed, the daily mean values rose; the greatest levels (48.0% A) were observed on Days 24 and 32. ALVG4 extended the apple's shelf life, postponed the ripening process, and maintained a higher overall sugar content. (Table 4.9 ) Apples were stored at room temperature, their total sugar content was affected in a number of ways by coating with an aloe vera-based preparation. By acting as a semi-permeable barrier and slowing down respiration and transpiration, aloe vera coating decreased metabolic activity like the breakdown of sugar. Over time, this maintained the overall sugar content. Even though they were used sparingly, additives like honey, lemon juice, and cinnamon helped to prolong shelf life and provide antibacterial qualities by preventing the growth of spoiling organisms. Research has shown that aloe vera coating helps preserve fruit quality by postponing oxidative processes and microbiological spoiling (Ahmad et al., 2014). Additionally, honey and citrus additions (such orange zest and lemon juice) retained the sugar content and added antioxidant properties. However, because the coating is not completely effective during long storage periods, enzyme activity and microbial interactions still caused minor changes in sugar at ambient temperature. Overall, the coating minimized sugar degradation compared to control group apples stored under similar conditions. Table 4.9 Mean Value for Total Sugars of Apple Coated by Aloe Vera Based Edible Coating under Different Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 36.5 ± 0 51.0 ± 1.96 45.0 ± 1.12 75.0 ± 2.24 58.0 ± 2.86 53.5 A ALVG2 36.5 ± 0 50.8 ± 1.92 42.8 ± 1.92 49.2 ± 1.35 54.9 ± 0.96 46.8 B ALVG3 36.5 ± 0 44.0 ± 0.8 41.7 ± 2.11 39.0 ± 3.35 53.2 ± 3.49 42.8 BA ALVG4 36.5 ± 0 38.0 ± 1.58 37.0 ± 2.86 33.2 ± 2.82 26.2 ± 1.35 34.18 C Mean 36.5 C 45.95 AB 41.625 BC 49.10 A 48.075 AB 44.25 Reducing Sugars (%) The reduced sugar content of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature is shown in the table. The levels of reducing sugars, measured as mean ± standard deviation, varied as the apples ripened. At first, the lowering sugar content of 20.6% was consistent across all treatments. The highest decreasing sugar concentration (11.08%) was found in ALVG4 by Day 32, followed by ALVG3 (37.62%), ALVG2 (40.85%), and ALVG1 (43.75%). During storage, reducing sugars were reduced in both treated and control fruit. All treatments had comparable overall mean lowering sugar content, with ALVG4 (20.4%) and ALVG1 (39.22%) having the greatest levels. With the highest value recorded on Day 0 (20.6% A) and the lowest on Day 16 (30.02% C), the daily mean values varied. Different reactions to coating formulations were suggested by ALVG4, which showed a more stable level throughout storage, while ALVG1, ALVG2, and ALVG3 showed a drop in reducing sugars. (Table 4.10 ). Table 4.10 Mean Value for Reducing Sugars of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 20.6 ± 0 39.26± 0.12 32.66 ± 0.30 59.92 ± 0.27 43.75 ± 0.23 39.22 C ALVG2 20.6 ± 0 36.29 ± 0.19 31.54 ± 0.19 32.96 ± 0.40 40.85 ± 0.47 32.32 BA ALVG3 20.6 ± 0 29.16 ± 0.08 29.35 ± 0.08 27.74 ± 0.08 37.62 ± 1.31 28.775 B ALVG4 20.6 ± 0 25.27 ± 0.30 26.52 ± 0.19 18.71 ± 0.39 11.08 ± 0.54 20.425 A Mean 20.6 A 32.4258 B 30.02 C 34.837 B 33.326 B 30.23763 In the same way as Durrani et al. (2011) noted an increase in sugar contents during the preservation of apple pulp in the range of 9.17–11.36%, Ayub et al. (2010) concluded that an increase in sugar contents (16.5 to 17.4%) was detected. Furthermore, earlier research by Muhammad et al. (2011) showed that the sugar concentrations rose over the course of storage. Usenik et al. (2008) have discovered that the reason for the increased total sugar content under storage circumstances is that sucrose turns into glucose, which has the highest sugar content. By slowing down respiration and enzymatic processes, aloe vera coating produced a semi-permeable layer that may have decreased the breakdown of complex carbohydrates into reducing sugars like fructose and glucose. According to research, aloe vera gel enhanced with honey and cinnamon possesses antioxidant and antibacterial qualities that reduce the enzymatic conversion of non-reducing carbohydrates into reducing sugars and postpone spoiling. For example, research by Ahmed et al. ( 2009 ) and others showed that by lowering metabolic activity, edible coatings assist maintain the fruit's glucose balance. However, extended storage at ambient temperature increased reducing sugars because polysaccharides continued to hydrolyse, particularly when coating efficiency or microbial activity was below ideal. Thus, the aloe vera-based coating moderately controlled changes in reducing sugars during short- to medium-term storage but not completely halted these changes over longer durations. Non Reducing Sugars (%) The non-reducing sugar content of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) throughout a 32-day period of room temperature storage was displayed in the table in the study that followed. The mean ± standard deviation of non-reducing sugars increased as apples matured. At first, the non-reducing sugar content of each treatment was the same at 15.1%. The non-reducing sugar content of ALVG3 was the highest at Day 32 (14.8%), followed by ALVG2 (13.3%), ALVG1 (13.5%), and ALVG5 (13.4%). ALVG1 (38.56%) was ranked highest by the overall mean values, followed by ALVG2 (32.98%), ALVG3 (28.72%), and ALVG4 (20.32%). Throughout storage, non-reducing sugar levels varied, with ALVG1 exhibited the biggest increase, especially from Day 24 to Day 32. When compared to other groups, ALVG4 maintained the highest non-sugar composition. (Table 4.11 ). According to studies, aloe vera gel coating reduced water loss and postponed enzymatic activities, such as those of invertase, which breaks down sucrose into glucose and fructose, helping to retain the sucrose content and preserve the carbohydrate composition of fruits. For example, Valero et al. (2006) and Ahmed et al. ( 2009 ) found that fruit quality and sugar composition are successfully preserved throughout storage by edible coatings. The coating's antibacterial and antioxidant qualities were strengthened by additions like honey, lemon juice, and cinnamon, which further prevented sucrose from degrading. Even with the coating, however, extended storage at ambient temperature may cause a slow decline in non-reducing carbohydrates because of normal metabolic processes. Table 4.11 Mean Value for non-Reducing Sugars of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period Treatment Day 0 Day 8 Day 16 Day 24 Day 32 Mean ALVG1 15.1 ± 0 11.1 ± 1.82 11.7 ± 1.35 14.3 ± 2.43 13.5 ± 2.08 38.56 A ALVG2 15.1± 0 13.8 ± 1.80 10.7 ± 6.50 15.4 ± 1.44 13.3 ± 1.84 32.98 AB ALVG3 15.1 ± 0 14.1 ± 0.57 11.7 ± 0.96 11.3 ± 0.57 14.8 ± 1.26 28.72 B ALVG4 15.1 ± 0 12.1 ± 1.71 10.2 ± 2.80 13.7 ± 1.44 13.4 ± 1.61 20.32 C Mean 20.6 B 32.15 A 29.425 A 34.7 A 33.85 A 30.145 4. Conclusion The University of Engineering and Technology Lahore's Department of Chemistry conducted the study "Antifungal treatment and aloe vera based edible coating for apples." We purchased apples from the commercial market. Following a hot water treatment, the fruits were treated with modified ALV based gel. They were then kept for 32 days at room temperature. During that time, the physiochemical, microbiological, and sensory qualities were assessed. Sugar analyses were also conducted over the observation period. Every outcome of the data collection process was examined using CRD with two component factorials (treatments and storage time). Fungal growth was significantly reduced in samples treated at temperatures above 55°C for at least 3 minutes. Complete fungal inactivation was observed at 60°C for 5 minutes. Apples treated at higher temperatures retained firmness but showed slight discoloration. Control samples exhibited continuous fungal proliferation, confirming the effectiveness of heat treatment. Applying an Aloe vera-based gel extract during the pre-storage period at room temperature had a substantial impact on the physical characteristics of apples, such as fruit hardness. All treatments had a stiffness of 17.50 Ibf at the pre-storage period. At the 32-day mark, the uncoated fruits had a lower rate of fruit firmness (15.40 Ibf), whereas the ALVG4 group of fruits had the highest rate of firmness (16.20 Ibf) at the length of storage. ALVG4 had the greatest mean (16.80 Ibf), whereas ALVG1 had the lowest (16.28 Ibf). When fruits with ALV were stored at room temperature, the physiological weight loss increased. While the ALVG4 group fruits showed a lower rate of weight reduction, the control (ALVG1) fruits saw a much greater weight loss than the coated fruits made of aloe vera gel. Despite this, the gel coating based on the ALV was found to be efficient in postponing weight loss; after 32 days, the percentage of control fruits was twice that of ALV-coated fruits. Generally speaking, physiological weight loss was lower before storage than it was at the conclusion of the evaluation period. ALVG1 (control group) had a 7-day shelf life, but the other groups had a full month. Additionally, the longer the room storage duration, the less the sensory qualities—such as texture, taste, flavor, and aroma—were. When compared to other treatments, coating of aloe vera-based gel was very important; the best coating concentration for scent attribute was observed in ALVG4 of the ALV based gel application. The organoleptic evaluation, which is used to assess the overall quality of apples, is the most crucial feature. When compared to the control after 32 days, the ALV based gel-coated fruits received the highest scores for texture, taste, flavor, and scent across all groups at day nine. In addition, judges did not perceive any development of off flavor in selected groups of apple as a consequence of aloe vera based gel application of this study. Since there was no discernible drop in the average observation of the fruits' maximum pH, it was determined that ALVG4 (3.93 pH) coating was extremely significant across all groups, with ALVG1 (3.99 pH) showing the highest rate. In a similar vein, it was noted that the mean continuous rise in total soluble solids was assessed at day 32; the fruit groups of ALVG1 (10.55 oBrix) had the highest mean total soluble solids from day 0 to day 32, while ALVG4 (10.02 oBrix) had the lowest. All groups showed greater total sugar levels after being treated with ALV based gel; however, fruits treated with ALVG1 (58.0%) showed the highest increase in total sugars on day 32. Comparing the pre-storage phase to the end of the study's storage period, a similar decrease in reducing sugars was noted. The ALVG1 (Control group) fruits had the lowest percentage (11.88%), whereas the ALVG4 group's fruits treated with a 4th group aloe vera based gel concentration had the highest (14.30%). Additionally, coated fruits showed a greater decrease in ALVG1 and a smaller decrease in ALVG4 treatment. Therefore, the study makes it abundantly clear that both treatments; the hot water treatment reduced the fungal growth on apple surface and the application of ALV based gel (ALVG4) had a favorable effect on preserving the postharvest quality of apples and enhanced shelf life under room storage settings. Additionally, during room storage, sugar properties and activity as well as sensory and physiochemical quality attributes improved. Future research will be more helpful, and additional evaluation of apple fruit in Pakistan is still pending. Aloe vera and other food-grade additions are readily available, reasonably priced, dependable for use, free of chemical residues, and environmentally acceptable. It is a brand-new, innovative coating method that may be applied to fruits after harvest in the food business. References Baldwin EA, Carriedo N, M. O., Hagenmaier RD (1996) Edible coatings for fresh fruits and vegetables. Food Technol 50(10):6873 Chauhan A, Gupta RK, Gaur R (2014) Aloe Vera gel as an edible coating for preservation of fruit quality: A review. J Food Sci Technol 51(7):13761384. https://doi.org/10.1007/s11483 014 0339 5 Eshun K, He Q (2004) Aloe Vera: A valuable ingredient for the health and wellness market. Nutraceuticals Funct Foods 21(3):205213 Fallik E (2004) Pre harvest and postharvest heat treatments. In: McEvoy DH, Johnson SP (eds) Postharvest Technology of Horticultural Crops. University of California, p 7283 Johnson R (2019) Apple production in the world: Trends, developments, and outlook. Fruit Growers Association Lurie S (1998) Postharvest heat treatments of fruits. Postharvest Biol Technol 13(3):273279 Mari M, Schena L, Cirvilleri G (2014) Control of postharvest fungal diseases of fruits. Plant Dis 98(6):817823 Martinez Romero D, Alcaraz M, Guillen F (2006) Aloe Vera gel as an edible coating for fresh fruits and vegetables. Postharvest Biol Technol 39(2):7785. https://doi.org/10.1016/j.postharvbio.2005.07.002 Sánchez González L, Martinez G, C., González Álvarez E (2011) Aloe Vera and its potential in the postharvest management of fruits. Food Control 22(1):8391. https://doi.org/10.1016/j.foodcont.2010.06.005 Schirra M, D'hallewin G, Mulas M (2000) Effect of hot water treatment on postharvest diseases of apple. J Appl Hortic 2(1):1217 Sharma S, Agarwal P, Kumar R (2009) Toxicological impact of chemical fungicides in apple postharvest disease management. Environ Toxicol Chem 28(7):14151420 Vicente AR, Ochoa JP, Del Río JA (2002) Use of hot water treatment to control postharvest fungal diseases of apples. Phytopathology 92(7):743750 Ahmed J, Dufresne M, Raghavan V (2009) Aloe Vera based edible coatings for extending the shelf life of apples. Food Res Int 42(5):734740. https://doi.org/10.1016/j.foodres.2009.02.019 Banks H, Christensen L, Hawker M (1993) The effectiveness of wax coatings in reducing moisture loss and preserving apple firmness. Postharvest Biol Technol 3(3):271277. https://doi.org/10.1016/0925 5214(93)90055 B Baldwin EA (1999) Wax and edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 15(3):251265. https://doi.org/10.1016/S0925 5214(99)00015 3 Baldwin EA, Bai J, Wilcock A (1996) Soy protein based edible coatings for fresh fruits. Food Sci 61(6):12721276 Boyer JL, Liu RH (2004) Apple phytochemicals and their potential health benefits. Nutr J 3(2):511. https://doi.org/10.1186/1475 2891 3 5 Debeaufort F, Voilley A (1995) Edible films and coatings: Materials and methods of preparation. Food Res Int 28(3):1526. https://doi.org/10.1016/0963 9969(95)90797 2 El Ghaouth A, Arul J, Ponnampalam R (1992) Chitosan coating to extend the shelf life of apples. J Food Sci 57(6):9991003. https://doi.org/10.1111/j.1365 2621.1992.tb08663.x Hagen Maier RD, Baker RA (1997) Coating of fresh fruit with waxes and other materials. HortScience 32(1):4952 Hyson DA (2011) A comprehensive review of apples and apple components and their health benefits. Nutrients 3(5):168191. https://doi.org/10.3390/nu3050168 Janisiewicz WJ, Korsten L (2002) Biological control of postharvest diseases of fruits. Annu Rev Phytopathol 40(1):411441. https://doi.org/10.1146/annurev.phyto.40.120501.101243 Kader AA (2002) Postharvest technology of horticultural crops, 3rd edn. University of California, Division of Agriculture and Natural Resources Kester JJ, Fennema OR (1986) Edible films and coatings: A review. Food Technol 40(12):4759 Kupferman EM (1997) Controlled atmosphere storage of apples. Postharvest Biol Technol 11(2):163175. https://doi.org/10.1016/S0925 5214(97)00017 1 McCormick JL, Shoemaker CA (1988) The effect of temperature on the shelf life and storage characteristics of apples. J Food Sci 53(2):410413. https://doi.org/10.1111/j.1365 2621.1988.tb08714.x McHugh TH, Senesi E (2000) Whey protein coatings for the preservation of fresh fruits. J Food Sci 65(8):12101213. https://doi.org/10.1111/j.1365 2621.2000.tb16051.x Morales R, González ED, Mendo L (2007) Penicillium expansum: A fungal pathogen of apples and its associated mycotoxin, patulin. Fungal Divers 25(1):6172 Pitt JI, Hocking AD (2009) Fungi and food spoilage, 3rd edn. Springer Science & Business Media Park HJ, Choi SY, Park HS (2005) Alginate based edible coatings for fruits and vegetables. Postharvest Biol Technol 36(1):6571. https://doi.org/10.1016/j.postharvbio.2004.07.005 Prusky D, McEvoy J (2013) Wound induced resistance in apples: A defense mechanism against fungal pathogens. Postharvest Biol Technol 81:18. https://doi.org/10.1016/j.postharvbio.2013.02.008 Sánchez M, Sanz MJ, Pardo A (2010) Aloe Vera extracts as natural antifungal agents in edible coatings for fruit preservation. J Food Prot 73(10):17711775. https://doi.org/10.4315/0362 028X 73.10.1771 Val Verde JM, Ochoa J, Aguilera JM (2005) Aloe Vera coatings for postharvest preservation of apples. Postharvest Biol Technol 37(1):18. https://doi.org/10.1016/j.postharvbio.2005.02.010 Vanneste JL (2000) Fire blight: The bacterium Erwiana amylovora and its control. Australian New Z J Plant Pathol 29(3):185194. https://doi.org/10.1046/j.1440 6037.2000.00343.x Watkins CB (2003) Temperature and humidity effects on apple storage. Postharvest Biol Technol 28(1):95105. https://doi.org/10.1016/S0925 5214(02)00253 7 Ahmed M, Hasan M, Alam M (2009) Antimicrobial activity of Aloe Vera gel against common spoilage microorganisms. J Food Sci Technol 46(2):142148. https://doi.org/10.1007/s11483 009 0092 9 Baldwin EA (1999) Edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 15(3):235250. https://doi.org/10.1016/S0925 5214(99)00041 6 Baldwin EA, Carriedo N, M. O., Bakker R (1996) Edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 9(3):301308. https://doi.org/10.1016/0925 5214(96)00033 Banks NH, Hough G, Simmonds MSJ (1993) Effects of coatings on texture, flavor and storage of apples. Food Qual Prefer 4(3):159165. https://doi.org/10.1016/0950 3293(93)90046 I Boudreau MD, Beland FA (2006) An overview of the toxicology of aloe Vera. J Environ Sci Health Part C 24(2):103127. https://doi.org/10.1080/10590500600758676 Chauhan OP, Kaur G, Sihag S (2014) Aloe Vera as an edible coating for extending the shelf life of fruits and vegetables. J Food Sci Technol 51(7):14751483. https://doi.org/10.1007/s11483 014 0355 2 Conway WS, Sams CE (1994) Calcium and postharvest fruit quality. Postharvest Biol Technol 4(2):111125. https://doi.org/10.1016/0925 5214(94)90002 9 Elad Y, Williamson B, Tudzynski P, Delen N (2016) Botrytis: Biology, pathology, and control. Springer Science & Business Media. https://doi.org/10.1007/978 1 4614 6435 8 El Ghaouth A, Arul J, Asselin A (1992) Chitosan coating for the control of postharvest decay of fruits and vegetables. J Food Sci 57(3):452456. https://doi.org/10.1111/j.1365 2621.1992.tb09543.x Hamman JH (2008) Composition and applications of Aloe Vera leaf gel. Molecules 13(8):15991616. https://doi.org/10.3390/molecules13081599 Perrin RM, Medel JM (2004) Occurrence of Monilinia species in stored apples and their effects on postharvest rot. Plant Dis 88(5):549554. https://doi.org/10.1094/PDIS.2004.88.5.549 Park HJ, Park JH (2005) Biodegradable edible coatings. In Food Quality and Shelf Life (p. 32 47). Springer. https://doi.org/10.1007/978 1 4419 0497 0_3 Siva Kumar D, Kadir FA (2011) Postharvest biology and control of fruit spoilage. Springer Val Verde JM, Valero D (2005) Effect of Aloe Vera gel on respiration rates and storage life of apples. Postharvest Biol Technol 37(1):5968. https://doi.org/10.1016/j.postharvbio.2005.02.003 Amin M, Jabeen S, Ali S (2008) Determination of total soluble solids (TSS) in fruit juices using a refractometer. J Agric Food Chem 56(13):52425245. https://doi.org/10.1021/jf8004607 Babalar M, Rezaei K (2007) Development of a scale for disease incidence and decay in stored fruits. Plant Pathol J 6(3):120125. https://doi.org/10.1007/s10658 007 9071 1 Hortwitz W (1960) Official methods of analysis of the Association of Official Analytical Chemists, 11th edn. Association of Official Analytical Chemists Peryam DR, Pili gram FJ (1957) Hedonic scale method for measuring the sensory quality of foods. J Food Sci 22(5):5158. https://doi.org/10.1111/j.1365 2621.1957.tb17911.x Ruck CP (1963) The determination of ascorbic acid in fruit juice: Method for titration with 2, 4 dichlorophenol indophenol. J Food Sci 28(6):392395. https://doi.org/10.1111/j.1365 2621.1963.tb01668.x Ainsworth EA, Gillespie KM (2007) Estimation of total phenolic content and total antioxidants in fruits using Folin Ciocalteu reagent. J Food Sci 72(4). https://doi.org/10.1111/j.1750 3841.2007.00420.x . C202 C209 Hortwitz W (1960) Official methods of analysis of the Association of Official Analytical Chemists, 11th edn. Association of Official Analytical Chemists Steel RGD, Torrie JH, Dickey DA (1997) Principles and procedures of statistics: A biometrical approach, 3rd edn. McGraw Hill Chrysargyris A, Vasilakakis M, Zioziou E (2016) Effect of edible coatings on postharvest quality of fruits and vegetables. Postharvest Biol Technol 112:4855. https://doi.org/10.1016/j.postharvbio.2015.09.011 Crisoto CH, Montanari R, Oliveira E, Teixeira AR (2003) Postharvest behavior of apples: Effects of storage and temperature on firmness and acidity. J Food Sci 68(5):16931697. https://doi.org/10.1111/j.1365 2621.2003.tb08744.x Dhall RK (2013) Edible coatings for fresh fruits and vegetables: A review. Food Res Int 50(1). https://doi.org/10.1016/j.foodres.2012.10.025 . 10 23 Deell JR, Forney CF (1995) Postharvest handling of apples. In J. R. Deell (Ed.), The apple: Botany, production, and uses (p. 123 145). Cambridge University Press Ergun M, Satici F (2012) Influence of edible coatings on postharvest quality and shelf life of apples. J Food Sci 77(4):225229. https://doi.org/10.1111/j.1750 3841.2012.02868.x Lidster PD, Tung SH (1971) Effects of high moisture storage on the occurrence of pitting in apples. Can J Plant Sci 51(1):5158. https://doi.org/10.4141/cjps71 008 Martinez Romero D, Alburquerque N, Verde V, Guillen JM, F., Valero D (2006) Postharvest quality of ‘Golden Delicious’ apples as affected by edible coatings. Postharvest Biol Technol 41(3):257263. https://doi.org/10.1016/j.postharvbio.2006.01.001 Merpudi S, Reddy DN, Mal A (2013) Effects of edible coatings on weight loss and firmness in stored fruits. Int J Food Sci Technol 48(6):13051310. https://doi.org/10.1111/ijfs.12062 Ni Y, Ma H, Zhang L (2004) Application of polysaccharide based edible coatings in the preservation of fruits and vegetables. Food Res Int 37(7):735745. https://doi.org/10.1016/j.foodres.2004.03.003 Perez Gago MB, del Río MA (2002) Edible coatings: A review on the postharvest quality and shelf life of fruits and vegetables. Postharvest Biol Technol 23(2):255263. https://doi.org/10.1016/S0925 5214(01)00235 1 Porritt SM, Fowles AR (1971) Studies on the incidence of pitting and skin browning in stored apples. HortScience 6(1):4043. https://doi.org/10.21273/HORTSCI.6.1.40 Reddy N, Yang Y (2000) Biodegradable and edible coatings for fruits and vegetables: A review. Food Technol 54(9):6066 Romanazzi G, Murr DP, Di MA (2007) Edible coatings for the preservation of fresh fruits and vegetables. Postharvest Biol Technol 43(3):231241. https://doi.org/10.1016/j.postharvbio.2006.11.003 Serrano M, Martinez Romero D, Val Verde JM (2005) Postharvest fruit treatments for improving shelf life and reducing decay. J Sci Food Agric 85(7):11251132. https://doi.org/10.1002/jsfa.2100 Vahdat H, Zakeri S (2010) Evaluation of the effect of edible coatings on the postharvest quality and shelf life of fruits. Food Control 21(2):276283. https://doi.org/10.1016/j.foodcont.2009.06.020 Wang SY, Long C (2014) Postharvest deterioration and firmness loss in fruits: Mechanisms and interventions. Int J Agricultural Biol Eng 7(4):4256. https://doi.org/10.3965/j.ijabe.20140704.110 Abbas M, Fandi M (2002) Effect of postharvest treatments on quality and shelf life of fruits. J Agricultural Sci 34(2):4550 Bhatnagar R, Chandra A (2003) Fruit quality and its relationship with total soluble solids and acidity. Postharvest Biol Technol 19(3):267273 El zeftawi M (1976) Effect of storage on the biochemical composition of apple fruit. J Food Sci 41(5):10691075 Meng X, Zhang Q, Zhang X (2009) Influence of storage conditions on the quality of apples. Postharvest Biol Technol 51(3):339343. https://doi.org/10.1016/j.postharvbio.2008.10.007 Mendy M, Khaliq A, Arslan M (2019) Postharvest treatments and their effects on fruit senescence. Food Chem 275:470479. https://doi.org/10.1016/j.foodchem.2018.09.095 Obenland D, Mansour M, Shafiee H (2009) Shelf life and quality of apple fruit coated with aloe Vera gel. Hortic Sci 44(7):154159 Piga A, Dris R (2005) The effect of storage conditions on sugar conversion in apples. Postharvest Biol Technol 35(2):139143. https://doi.org/10.1016/j.postharvbio.2004.06.003 Petriccione M, De Falco B, D'Onofrio M (2015) Sensory and biochemical changes in apples during storage. Food Sci Technol 62(2):334340. https://doi.org/10.1016/j.lwt.2015.03.035 Schick M, Toivonen P (2002) Effects of postharvest treatment on the quality and shelf life of fruits. J Am Soc Hortic Sci 127(3):478484. https://doi.org/10.21273/JASHS.127.3.478 Song X, Liu Z, Li Z (2013) Aloe Vera gel coating effect on fruit storage and senescence. Food Sci Technol 44(2):9095 Zakani A, Toghimi M, Khodabakhshian R (2008) Effect of aloe Vera gel on the storage and shelf life of fruits. Food Res Int 41(6):635642. https://doi.org/10.1016/j.foodres.2008.03.016 Shah NS, Jan MR, Haider MS, Khan JA (2017) Effects of oxidation on total phenolic content (TPC) and its impact on fruit browning. J Food Qual 40(2):146153. https://doi.org/10.1111/jfq.12345 Khaliq G, Saba T, Anwar R, Rehman S (2019) Impact of edible coatings on the quality and shelf life of fresh fruits under different storage conditions. J Food Preservation 43(7):e14125. https://doi.org/10.1111/jfp.14125 Additional Declarations The authors declare no competing interests. Supplementary Files THESISPICTURES1.pdf Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6222112","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":428502446,"identity":"d27d5098-ca8d-4d96-b98d-f2c85c936418","order_by":0,"name":"Amjad Amin","email":"","orcid":"","institution":"University of Engineering and Technology Lahore Pakistan","correspondingAuthor":false,"prefix":"","firstName":"Amjad","middleName":"","lastName":"Amin","suffix":""},{"id":428502447,"identity":"fd4f4f54-2db9-4ba2-9e31-3402cb702b39","order_by":1,"name":"Dr. Syed Mazhar Shah","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA7UlEQVRIiWNgGAWjYHACNhCRwCDBwPjgA4jLToIWZsMZIC4zCVrYpHlATEJadNuPP3vwc09dHv/sBmZjm1/b5PmYGRg/fMzBrcXsTEK6Yc+zw8USdw4wPs7tu23YxszALDlzGx4tBxKOSfAcOJDYcCOB2Ti35zYjUAsbMy8+Lecftkn+OVCXOP9GApu0Zc9te8JabiQDfX2AOXEDSAvDj9uJRGh5xiYtc+Bw4sYbic2GvQ23k9uYGZvx++V8+jPJN0CHzbuRfPDBjz+3bee3Nx/88BGPFiTA2MDA2AZlkAD+kKJ4FIyCUTAKRgoAALRcVY1A1SzuAAAAAElFTkSuQmCC","orcid":"","institution":"University of Engineering and Technology Lahore Pakistan","correspondingAuthor":true,"prefix":"Dr.","firstName":"Syed","middleName":"Mazhar","lastName":"Shah","suffix":""}],"badges":[],"createdAt":"2025-03-13 17:45:32","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-6222112/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6222112/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":78642045,"identity":"eb9caf47-bb6e-4560-bdc4-096c5c8737ae","added_by":"auto","created_at":"2025-03-17 06:50:30","extension":"jpg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":63711,"visible":true,"origin":"","legend":"\u003cp\u003eFirmness\u0026nbsp;\u003c/p\u003e","description":"","filename":"1000277802.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/2e688fdddb34d59a11de836b.jpg"},{"id":78641883,"identity":"ae2b44f4-9693-42e3-9a7a-e1d1c74bf659","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"jpg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":62450,"visible":true,"origin":"","legend":"\u003cp\u003eWeight Loss\u003c/p\u003e","description":"","filename":"1000277803.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/6a6926e84c144c1fd7567086.jpg"},{"id":78642657,"identity":"abacdf3a-d5de-4936-beb7-c96c8d27eba7","added_by":"auto","created_at":"2025-03-17 06:58:30","extension":"jpg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":64422,"visible":true,"origin":"","legend":"\u003cp\u003eTexture\u003c/p\u003e","description":"","filename":"1000277804.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/c63208ae186809fe7a723f78.jpg"},{"id":78641892,"identity":"94209929-8b1c-4dd3-9a47-71dc9aa6862c","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":55870,"visible":true,"origin":"","legend":"\u003cp\u003eTaste\u003c/p\u003e","description":"","filename":"1000277805.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/568363dd3b4040e747ecb745.jpg"},{"id":78641891,"identity":"cc36f2c3-7cc8-4434-b201-6e843e32db60","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"jpg","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":60179,"visible":true,"origin":"","legend":"\u003cp\u003eFlavor\u003c/p\u003e","description":"","filename":"1000277806.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/0a94bfe94015e898f032ae41.jpg"},{"id":78641889,"identity":"84396909-c0dd-4f1a-a004-a9a78c72d710","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"jpg","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":58670,"visible":true,"origin":"","legend":"\u003cp\u003eAroma\u003c/p\u003e","description":"","filename":"1000277807.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/e5bd8b37dea913bc5610a634.jpg"},{"id":78641896,"identity":"42a3e650-2010-4b18-9dc3-9551f3171431","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"jpg","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":63379,"visible":true,"origin":"","legend":"\u003cp\u003epH\u003c/p\u003e","description":"","filename":"1000277808.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/b56de8f25c787f18bbf17c63.jpg"},{"id":78642658,"identity":"e443a7b3-0ea2-4541-94ff-0969e00fef33","added_by":"auto","created_at":"2025-03-17 06:58:30","extension":"jpg","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":63815,"visible":true,"origin":"","legend":"\u003cp\u003eTotal soluble solids\u003c/p\u003e","description":"","filename":"1000277809.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/1e480d14aa91d6e822d9b12f.jpg"},{"id":78642795,"identity":"b8e58366-e674-473e-aeea-cf9767b42c51","added_by":"auto","created_at":"2025-03-17 07:06:36","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1941343,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/145b5b6d-8d33-4f1a-8c95-f7f93bd51b8e.pdf"},{"id":78641887,"identity":"47c77dfc-a477-4eed-a4ac-78cb14e03e01","added_by":"auto","created_at":"2025-03-17 06:42:30","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":583717,"visible":true,"origin":"","legend":"","description":"","filename":"THESISPICTURES1.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6222112/v1/f96a0d29ef9d14cd7ba5b3b6.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003eAntifungal Treatment And Aloe Vera Based Edible Coating For Apples\u003c/p\u003e","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eDue to their flavor, nutritional value, and economic importance, apples (Malus domestica Borkh.) are one of the most popular fruits grown and consumed worldwide. Around 86\u0026nbsp;million metric tons of apples were produced worldwide in 2020, with China leading the pack, followed by the US, Poland, and India by FAO (2021). Apples' broad popularity stems from their use in a variety of processed foods, including juices, cider, and baked items, in addition to its adaptability for fresh consumption by Johnson, (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe apple business faces a major problem with post-harvest losses, which are frequently caused by fungal infections that reduce fruit quality and shelf life. Major post-harvest fungal pathogens include Penicillium expansum, Botrytis cinerea, and Colletotrichum spp., which cause diseases like blue mold, gray mold, and anthracnose, respectively by Mari et al., (\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). These infections can occur at various stages of the supply chain, from harvesting to storage and distribution, leading to substantial economic losses.\u003c/p\u003e \u003cp\u003eHistorically, post-harvest fungal infections in apples have been treated using chemical fungicides. However, the use of artificial chemicals raises questions about the safety of food, the effects on the environment, and the emergence of pathogen strains that are resistant to fungicides Sharma et al., (\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). As a result, there is an increasing need for more sustainable, alternative fungus control techniques that maintain fruit quality and safety without having a negative impact on the environment.\u003c/p\u003e \u003cp\u003eHot water treatment (HWT) has proven to be an effective and environmentally friendly approach for managing post-harvest fungal infections in fruits, such as apples. This method involves immersing the fruit in hot water at temperatures typically ranging from 45\u0026deg;C to 55\u0026deg;C for a specified duration, which helps to reduce microbial load on the fruit surface by Fallik, (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). The application of HWT can be a standalone treatment or combined with other treatments to enhance its efficacy.\u003c/p\u003e \u003cp\u003eThe thermal inactivation of fungal spores and hyphae on the fruit surface is the main way that HWT regulates fungal infections. The infections' cellular structures and enzymatic activity are disrupted by the high temperature, which prevents them from growing and proliferating by Lurie, (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e1998\u003c/span\u003e). Furthermore, HWT can strengthen the fruit's defenses against infections by inducing resistance mechanisms in it by Schirra et al., (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2000\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eHWT has a number of advantages, such as being non-chemical, leaving little residues, and possibly extending the shelf life of fruits that have been treated by Vicente et al., (\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2002\u003c/span\u003e). To prevent heat damage to the fruit, such as skin scorching or textural changes, which can reduce its marketability, HWT application must be carefully controlled by Fallik, (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). To maximize the positive effects and minimize any potential negative ones, treatment factors like as temperature and time must be optimized.\u003c/p\u003e \u003cp\u003eEdible coatings have become well-known as a sustainable way to improve the safety and quality of crops after harvest. According to Baldwin et al. (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1996\u003c/span\u003e), these coatings provide a semi-permeable barrier on the fruit's surface that can regulate gas exchange, minimize moisture loss, and serve as a conduit for the addition of useful additives like antimicrobial agents. The biocompatibility, film-forming ability, and bioactive qualities of aloe Vera (Aloe barbadensis Miller) have made it a suitable basis material for edible coatings.\u003c/p\u003e \u003cp\u003eThe succulent plant aloe Vera is well known for its therapeutic and aesthetic uses. Polysaccharides, vitamins, enzymes, and phenolic compounds are among the many bioactive substances found in the gel made from its leaves, which support the plant's antibacterial, antioxidant, and restorative qualities by Eshun \u0026amp; He, (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). Aloe Vera is a great option for creating edible coverings that can shield and preserve apples because of these qualities.\u003c/p\u003e \u003cp\u003eEdible coatings made from aloe Vera are effective at preventing fungal infections for a number of reasons. By forming a protective barrier on the fruit's surface, the polysaccharide-rich gel prevents pathogens from reaching the fruit tissue. Furthermore, aloe Vera\u0026rsquo;s bioactive components have antibacterial activity against a variety of fungi, preventing their growth and spread by Chauhan et al., (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). Aloe Vera\u0026rsquo;s antioxidant qualities also aid in reducing oxidative stress, maintaining the coated fruit's quality and shelf life.\u003c/p\u003e \u003cp\u003eEdible coatings made from aloe Vera have many benefits, such as their natural origin, biodegradability, and ability to improve the fruit's nutritional value and flavor by Martinez Romero et al., (\u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). To fully realize their advantages, however, issues including uniform application, coating formulation optimization, and coating stability during storage must be resolved by Ali et al., (2019). Furthermore, a crucial element affecting edible coatings' commercial viability is customer approval.\u003c/p\u003e \u003cp\u003eA promising integrated strategy for controlling post-harvest fungal infections in apples is the use of edible coatings based on aloe Vera and HWT. While the subsequent application of an aloe Vera coating can offer continuous protection and improve fruit quality, HWT can successfully lower the initial microbial load on the fruit surface. These treatments' complimentary effects may result in a synergistic impact, where the total effect exceeds the sum of the benefits of each treatment alone by S\u0026aacute;nchez Gonz\u0026aacute;lez et al., (\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2011\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThere are multiple ways in which HWT and aloe Vera coatings can work in concert. HWT can improve the fruit's surface permeability, which will let the aloe Vera covering adhere and penetrate more easily by Lurie, (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e1998\u003c/span\u003e). The fruit's innate defense mechanisms may also be primed by the stress response brought on by HWT, and the bioactive substances in the aloe Vera covering can further enhance these defenses by Schirra et al., (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2000\u003c/span\u003e). This combined strategy can offer a strong defense against a variety of fungal infections.\u003c/p\u003e \u003cp\u003eApple quality and shelf life are significantly impacted by the combined use of HWT and aloe Vera coatings. This combined treatment can improve apples' overall marketability and consumer appeal by successfully reducing fungal infections and preserving the firmness, color, and nutritional content of the fruit by Ali et al., (2019). Additionally, consumers' preferences for natural and environmentally friendly food preservation techniques are in line with the decreased need on chemical fungicides.\u003c/p\u003e \u003cp\u003eThe purpose of this study is to examine how well aloe Vera-based edible coatings and hot water treatment can reduce post-harvest fungal infections and increase apple shelf life. The study's particular goals are:\u003c/p\u003e \u003cp\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eTo evaluate the antifungal efficacy of hot water treatment against common post-harvest pathogens of apples.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eTo develop and optimize aloe Vera based edible coatings for apples.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eTo assess the combined effects of hot water treatment and aloe Vera coatings on the shelf life, quality, and sensory attributes of apples.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eTo analyze the consumer acceptance and potential market implications of the integrated treatment approach.\u003c/p\u003e \u003c/li\u003e \u003c/ul\u003e \u003c/p\u003e \u003cp\u003eThis study's scope includes pilot-scale trials and laboratory-scale research to confirm the efficacy of the suggested treatments. Penicillium expansum and Botrytis cinerea are two important post-harvest fungal infections that will be the focus of the study. A number of criteria, including the microbial load, physicochemical characteristics, and sensory quality of the treated apples, will be evaluated. Although the study attempts to offer thorough insights, it is constrained by the particular circumstances and apple kinds examined, and additional research could be required to extrapolate the results to other situations and fruit varieties.\u003c/p\u003e"},{"header":"2. Materials and Methods","content":"\u003cp\u003eThe experiment was designed using a completely randomized design (CRD) with two factorial configurations, and the chosen apples were stored at room temperature for 32 days. Data were recorded and analyzed five times at seven-day intervals, and each replication contained three apples. The data were analyzed using standard statistical techniques.\u003c/p\u003e \u003cp\u003eDuring the experiment, the following treatments were applied:\u003c/p\u003e \u003cp\u003eFactor 1: Antifungal Treatment\u003c/p\u003e \u003cp\u003eHot water treatment prior to applying the Aloe Vera based coating.\u003c/p\u003e \u003cp\u003eFactor 2: Treatment Groups\u003c/p\u003e \u003cp\u003eALVG1 (no coating)\u003c/p\u003e \u003cp\u003eALVG2 (first variation of Aloe Vera coating)\u003c/p\u003e \u003cp\u003eALVG3 (second variation of Aloe Vera coating)\u003c/p\u003e \u003cp\u003eALVG4 (third variation of Aloe Vera coating)\u003c/p\u003e \u003cp\u003eFactor 3: Storage Duration and Conditions\u003c/p\u003e \u003cp\u003eStorage durations: 0, 8, 16, 24, and 32 days.\u003c/p\u003e \u003cp\u003eStorage conditions: Room temperature.\u003c/p\u003e \u003cp\u003e \u003cb\u003eHot water treatment\u003c/b\u003e \u003c/p\u003e \u003cp\u003eA sophisticated postharvest method for apples is hot water treatment, which aims to decrease microbial contamination and increase shelf life. Using a water bath, apples are submerged in hot water at 50\u0026deg;C to 60\u0026deg;C for a certain amount of time, such as five minutes, before being coated with edible ALV. In addition washing eliminating dirt and debris, the hot water aids in the removal of surface germs such as bacteria and fungi. It can also slow down the fruit's natural degradation process by deactivating enzymes that induce ripening and decomposition. Apples that are going to be sold in export markets where stringent quality standards are required or that are organic would benefit most from this treatment. Research on hot water treatment often look at its effectiveness in reducing microbes, impact on fruit quality attributes such as firmness and color, and its compatibility with other preservation methods like controlled atmosphere storage.\u003c/p\u003e \u003cp\u003e \u003cb\u003eCollection and Preparation of Aloe Vera (ALV) Gel Recipe\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe University of Engineering \u0026amp; Technology, Lahore's nursery provided the aloe Vera leaves. The leaves' bases and borders were removed with a sharp knife, and they were then painstakingly peeled. To get rid of all the dirt and other contaminants, the leaves were then properly cleaned with tap water and then distilled water. The outer leaf sheath was carefully separated from the gel matrix, which is situated beneath the green outer leaf layer. Next, a mixer was used to merge the colorless, transparent hydro parenchyma. To get rid of fibers and any remaining particles, the resultant mixture was strained through a muslin cloth. The strained gel was mixed with additives and refrigerated until it was needed in an airtight glass reagent vial.\u003c/p\u003e \u003cp\u003e \u003cb\u003eAdditives mix in ALV gel\u003c/b\u003e \u003c/p\u003e \u003cp\u003eAloe Vera mucilage-based edible coatings without additives (lipids and polysaccharides) have been shown to be less effective than blended edible coating solutions in this regard by Farina, Passafiume, Tinebra, Scuderi, et al., (2020); Farina, Passafiume, Tinebra, Palazzolo, \u0026amp; Sortino, (2020). Hajebi Seyed et al., (2021). Different additives are added to aloe Vera gel Fig.\u0026nbsp;3.1\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3.1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAdditives used for aloe Vera gel to make aloe Vera based gel\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEdible Additives\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEdible Aloe Vera\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e250 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e250 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e250 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLemon juice\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHoney\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e30 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eXanthan gum\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCinnamon powder\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVanilla extract\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eOrange zest\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eChia seeds\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGrated ginger\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.25 g\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"4\"\u003e\u003cb\u003ePreparation of Aloe Vera (ALV) Gel Concentration\u003c/b\u003e\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe prepared ALV solution will be dissolved in distilled water to create the required concentration.\u003c/p\u003e \u003cp\u003eALVG2: 250 mL of the ALV recipe extract will be mixed with 250 mL of deionized water to make 500 mL.\u003c/p\u003e \u003cp\u003eALVG3: 275 mL of the ALV recipe extract will be mixed with 225 mL of deionized water.\u003c/p\u003e \u003cp\u003eALVG4: 275 mL of the ALV recipe extract will be mixed with 225 mL of deionized water.\u003c/p\u003e \u003cp\u003e \u003cb\u003eApplication of Aloe Vera (ALV) Based Gel\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe apples were submerged in modified aloe vera based gel for 5 minutes in order to apply the extracted ALV based gel formulation, which was meant to coat the apples following hot water treatment. After being dipped in the ALV based gel solutions, the treated apples were placed in punnet boxes with two apples (100\u0026ndash;250 g) each. Until the coating dried, these boxes were placed in the oven. After that, the fruits were kept for later examination at room temperature.\u003c/p\u003e \u003cp\u003eThis experiment included four treatments with three replicates each, as follows:\u003c/p\u003e \u003cp\u003eALVG1: Control (no ALV coating)\u003c/p\u003e \u003cp\u003eALVG2: ALV based gel at concentration\u003c/p\u003e \u003cp\u003eALVG3: ALV based gel at concentration\u003c/p\u003e \u003cp\u003eALVG4: ALV based gel at concentration\u003c/p\u003e \u003cp\u003eThe untreated apples were designated as the control group following treatment. The apples were kept at room temperature in total darkness after being randomly separated into four lots with an average mass of 200\u0026thinsp;\u0026plusmn;\u0026thinsp;g. For the purpose of gathering data, the apples were taken out of storage at 0, 8, 16, 24, and 32 days. A two-factor factorial design with a completely randomized design (CRD) was used to carry out the experiment.\u003c/p\u003e \u003cp\u003e \u003cb\u003eMicrobial test\u003c/b\u003e \u003c/p\u003e \u003cp\u003eA microscope (400x to 1000x) was used to measure fungal growth on apple surfaces. The microscope was prepared and set up for this purpose, and the apples were examined both before and after the hot water treatment. Microbial growth on the apples was observed with the naked eye and through the microscope. Prepared the microscope by placing a tiny bit of the example onto a clear glass slip and cover it with a covering slip. Employed a compound lightweight microscope with the accurate magnification (for example, 400x to 1000x) for practicing microbe populations on the face of the apple examples. Concentrated on spots of interest and nicely scanned the example to find microbe settlements, spores, hyphae, or any other pertinent figures that causing apple spoilage. Took digit mark of the microbe populations observed for documentation and extended examination. Took a plane glass slide. Put a drop of glycerin on this slide. Rub the stick on apple surface so any microorganisms present on surface will stick with it. Rub it on plane slide, where we applied a drop of glycerin. Put cover slip on it. Observed the slide under microscope to see microorganisms.\u003c/p\u003e \u003cp\u003e \u003cb\u003ePhysical parameters\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eFirmness (Ibf)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eUsing a Digital Penetrometer (FT 327 PENETRIMETER, Tokyo, Japan) that was carefully calibrated for precise readings, the study assessed the firmness of apple fruits. As the penetrometer's knob was manually lowered to make contact with and penetrate the apple's surface, each apple was securely secured in place. Consistent pressure application is ensured by this fluctuation, and the firmness values were similarly recorded and displayed for examination. Values recorded in pounds-force (lbf).\u003c/p\u003e \u003cp\u003e \u003cb\u003eFruit weight loss percentage\u003c/b\u003e \u003c/p\u003e \u003cp\u003eFor every analysis day, the weight of each apple was recorded both before and after storage in order to calculate weight loss. After that, the weights for both time points were averaged. To guarantee more consistent findings across several samples, the weight reduction percentage was computed using these average values.\u003c/p\u003e \u003cp\u003eWeight loss % = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\:\\frac{\\text{i}\\text{n}\\text{i}\\text{t}\\text{i}\\text{a}\\text{l}\\:\\text{w}\\text{e}\\text{i}\\text{g}\\text{h}\\text{t}-\\text{w}\\text{e}\\text{i}\\text{g}\\text{h}\\text{t}\\:\\text{a}\\text{f}\\text{t}\\text{e}\\text{r}\\:\\text{s}\\text{t}\\text{o}\\text{r}\\text{a}\\text{g}\\text{e}}{\\text{i}\\text{n}\\text{i}\\text{t}\\text{i}\\text{a}\\text{l}\\:\\text{w}\\text{e}\\text{i}\\text{g}\\text{h}\\text{t}}\\times\\:100\\)\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e \u003cp\u003e \u003cb\u003eOrganoleptic Evaluation: (Score)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eAs explained by Peryam and Pili gram (\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e1957\u003c/span\u003e), the apples were assessed on a 1- to 9 scale for sensory qualities such texture, taste, flavor, and scent. Each fruit was wrapped separately in clear, sanitized bags with random codes written on them. To enter their scores straight into a centralized database, judges were given smart tablets. To avoid conversation or interaction during the review process, panelists were placed in separate booths. Scaling and the hedonic scale are used.\u003c/p\u003e \u003cp\u003eFor the ratings:\u003c/p\u003e \u003cp\u003eDislike extremely..................... 1\u003c/p\u003e \u003cp\u003eDislike very much ................... 2\u003c/p\u003e \u003cp\u003eDislike moderately ................... 3\u003c/p\u003e \u003cp\u003eDislike slightly.......................... 4\u003c/p\u003e \u003cp\u003eNeither like nor dislike ............. 5\u003c/p\u003e \u003cp\u003eLike slightly............................... 6\u003c/p\u003e \u003cp\u003eLike moderately......................... 7\u003c/p\u003e \u003cp\u003eLike very much ......................... 8\u003c/p\u003e \u003cp\u003eLike extremely........................... 9\u003c/p\u003e \u003cp\u003e \u003cb\u003eBiochemical ANALAYSIS\u003c/b\u003e \u003c/p\u003e \u003cp\u003eFor biochemical assessment, Aloe Vera based edible coated fruit juice of each sample was separated through muslin cloth. The following parameters were determined using a composite sample of fresh juice:\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetermination of pH\u003c/b\u003e \u003c/p\u003e \u003cp\u003eA pH meter (Hanna, Tokyo, Japan) was used to measure the pH of the homogenized apple juice. A separate sample beaker was filled with the homogenized juice. To take the reading, the pH meter was inserted into each beaker. Prior to proceeding to the next sample, the pH meter was properly cleaned with deionized water after stabilizing and recording the measurement. In this way, every sample was examined, and the average pH was determined using these readings.\u003c/p\u003e \u003cp\u003e \u003cb\u003eTotal Soluble Solid (TSS) (\u0026deg;Brix)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe apple juice's TSS content was measured with a digital refractometer (RX 5000, Atago, Japan). Before taking measurements, the refractometer was calibrated using deionized water, a standard solution with a known \u0026deg;Brix value. To provide uniform coverage, several droplets of the juice were positioned on the prism of the device. To reduce variability, the measurements were made at a regulated temperature. The outcomes were then shown as \u0026deg;Brix on the computer screen. (Amin and others, 2008).\u003c/p\u003e \u003cp\u003e \u003cb\u003eSugars\u003c/b\u003e \u003c/p\u003e \u003cp\u003eHorwitz's approach (1960) served as the basis for the procedure used to test the sugars in apple juice. The volumetric flask used was 200 mL. After adding 10 milliliters of apple juice to 80 milliliters of distilled water, 20 milliliters of a 25% lead acetate solution and 15 milliliters of a 20% potassium oxalate solution were added. After that, distilled water was added to the mixture until it reached the 200 mL level, and it was filtered. The amount of sugar in the filtrate was examined.\u003c/p\u003e \u003cp\u003e \u003cb\u003eEstimation of Reducing Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe filtrate was put in a 25 mL burette to measure the reducing sugars. Five milliliters of Fehling's solution were added to titrate it until it turned brick red. Two to three drops of 1% bromothymol blue were used as an indicator in place of methylene blue. Until the color shift was stable, the titration was carried out. After noting the amount of Fehling's solution used, the following formula was used to determine the percentage of reducing sugars:\u003c/p\u003e \u003cp\u003eReducing sugars (%)\u0026thinsp;=\u0026thinsp;6.25 x (X/Y)\u003c/p\u003e \u003cp\u003eX\u0026thinsp;=\u0026thinsp;Volume of Fehling's solution used to titrate the standard sugar solution (5 mL)\u003c/p\u003e \u003cp\u003eY\u0026thinsp;=\u0026thinsp;Volume of the sample aliquot used in the titration (5 mL)\u003c/p\u003e \u003cp\u003e \u003cb\u003eTotal Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eA 100 mL volumetric flask was filled with 50 mL of filtrate in order to measure the total sugars. It was combined with 3 mL of concentrated HCl and 30 mL of distilled water. For a full day, this solution was left to hydrolyze, turning all of the sugars into reducing sugars. Using two to three drops of bromothymol blue as an indicator, the solution was neutralized with 0.1 N NaOH the following day until a consistent blue hue was obtained. After that, distilled water was added to get the solution up to 100 mL. Lastly, 10 mL of Fehling's solution was used to titrate 10 mL of this solution. The following formula was used to get the proportion of total sugars:\u003c/p\u003e \u003cp\u003eTotal sugars (%)\u0026thinsp;=\u0026thinsp;25 x (X/Z)\u003c/p\u003e \n\u003cp\u003eWhere\u003c/p\u003e \u003cp\u003eX\u0026thinsp;=\u0026thinsp;Volume of Fehling's solution used for titrating the standard sugar solution (10 mL)\u003c/p\u003e \u003cp\u003eZ\u0026thinsp;=\u0026thinsp;Volume of the sample aliquot (10 mL) titrated with Fehling's solution\u003c/p\u003e \u003cp\u003e \u003cb\u003eNon reducing Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eTo determine non reducing sugars, first, measure the total sugars and reducing sugars using the previously described methods. The non-reducing sugars are then calculated using the formula: According to Horwitz\u0026rsquo;s formula below (1960) was used:\u003c/p\u003e \u003cp\u003eNon reducing sugars (%)\u0026thinsp;=\u0026thinsp;0.95 x (total inverted sugar % - reducing sugars %)\u003c/p\u003e \n\u003cp\u003e\u003cstrong\u003eMicrobial test\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFungal elimination in Apples used Hot Water Treatment\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePost-harvest fungal contamination poses a significant threat to the shelf life and quality of apples. Various physical and chemical treatments have been explored to mitigate fungal infections, with hot water treatment emerging as an effective and environmentally friendly approach. This study investigated the efficacy of hot water treatment in elimination of fungal contamination in apples before aloe vera based edible coatings.\u003c/p\u003e\n\u003cp\u003eWhere\u003c/p\u003e \u003cp\u003eTotal sugars percentage is determined from the hydrolyzed sample.\u003c/p\u003e \u003cp\u003eReducing sugars percentage is measured before hydrolysis\u003c/p\u003e \u003cp\u003e \u003cb\u003eStatistical analysis\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe statistical program SPSS version 25.0 for Windows will be used to analyses the gathered data using a two-factor factorial method and a Completely Randomized Design (CRD) with Analysis of Variance (ANOVA). The Least Significant Difference (LSD) test will be used to compare treatment averages at a significance threshold of P\u0026thinsp;\u0026lt;\u0026thinsp;0.05 by Steel et al., (\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e1997\u003c/span\u003e).\u003c/p\u003e"},{"header":"3. Result and Discussion","content":"\u003cp\u003e \u003cb\u003eSample Collection\u003c/b\u003e \u003c/p\u003e \u003cp\u003eApples exhibited initial signs of fungal infection were collected from local market. Samples were selected based on visible fungal growth and stored under controlled conditions before treatment.\u003c/p\u003e \u003cp\u003e \u003cb\u003eFungal Isolation and Identification\u003c/b\u003e \u003c/p\u003e \u003cp\u003eSwabs from infected apples were cultured on Potato Dextrose Agar (PDA) and incubated at 25\u0026deg;C for 5\u0026ndash;7 days. Fungal colonies were identified based on morphological characteristics and microscopic examination.\u003c/p\u003e \u003cp\u003e \u003cb\u003eHot Water Treatment\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003col\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003ePrepared\u003c/b\u003e: Freshly infected apples were divided into treatment and control groups.\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003eTreatment Application\u003c/b\u003e: Apples were submerged in hot water at varying temperatures (50\u0026deg;C, 55\u0026deg;C, 60\u0026deg;C, and 65\u0026deg;C) for different durations (1, 3, and 5 minutes).\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003eCooling and Storage\u003c/b\u003e: Post-treatment, apples were air-cooled and stored at ambient conditions for further observation.\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003c/ol\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eAssessment of Fungal Inactivation\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003col\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003eRe-cultured Method\u003c/b\u003e: Treated apple surfaces were swabbed and plated on PDA to assess fungal growth.\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003eVisual Observation\u003c/b\u003e: Apples were monitored daily for fungal recurrence over a period of two weeks.\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003cspan\u003e \u003cli\u003e \u003cp\u003e \u003cb\u003eFirmness and Quality Assessment\u003c/b\u003e: Physical changes in apple texture, color, and firmness were recorded to evaluate the impact of treatment on fruit quality.\u003c/p\u003e \u003c/li\u003e \u003c/span\u003e \u003c/ol\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eResults and Discussion\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eFungal growth was significantly reduced in samples treated at temperatures above 55\u0026deg;C for at least 3 minutes.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eComplete fungal inactivation was observed at 60\u0026deg;C for 5 minutes.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eApples treated at higher temperatures retained firmness but showed slight discoloration.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eControl samples exhibited continuous fungal proliferation, confirming the effectiveness of heat treatment.\u003c/p\u003e \u003c/li\u003e \u003cli\u003e \u003cp\u003eHot water treatment effectively eliminates fungal contamination in apples, with 60\u0026deg;C for 5 minutes being the optimal condition for complete fungal inactivation while maintaining fruit quality. This method provides a sustainable alternative to chemical treatments for post-harvest disease management.\u003c/p\u003e \u003c/li\u003e \u003c/ul\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eFruit physical quality characteristics\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eFruit Firmness (pounds-force (lbf))\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe hardness of apples covered with various aloe Vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of room temperature storage was displayed in the table. Regardless of the days or treatment, there was a noticeable decrease in the firmness of the fruit. On average, nevertheless, the control fruit showed the greatest reduction in fruit firmness across all treatments. At the end of the storage period, the ALV based gel (ALVG4) treatment had the highest fruit firmness, which was around 1.25 times more than that of the other treatments. Natural ripening causes firmness, which is expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation, to gradually decline over time in all treatments. To ensure uniformity, all treatments were recorded with the same stiffness (17.50 Ibf) on Day 0 prior to storage. ALVG4 With an overall mean of 16.80 Ibf, ALVG4 of ALV based gel maintained the highest firmness throughout, demonstrating its better efficacy in preserving apple firmness, while the control group's mean was 15.40 Ibf at 32 days (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4.2\u003c/span\u003e). ALVG4\u0026thinsp;\u0026gt;\u0026thinsp;ALVG3\u0026thinsp;\u0026gt;\u0026thinsp;ALVG2\u0026thinsp;\u0026gt;\u0026thinsp;ALVG1 was the ranking of the overall means. According to statistical research, there are notable variations in firmness by Day 32 among treatments and storage times. Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e4.1\u003c/span\u003e.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Firmness of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.28 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.48 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.65 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e16.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.80 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17.50 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.8125 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.525 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.15 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.775 E\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16.5525\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eOne important factor that affects consumer approval is the hardness of the fresh apple's fruit. The three most crucial characteristics of sweet apples are flavor, firmness, and the TSS/TA research, Crisoto et al., (\u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e2003\u003c/span\u003e). Fruit firmness decreases as a result of membrane leakage brought on by water loss from the peel surface, which causes micro cracks to form by Wang and Long (\u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). According to research by Farina et al. (2020), the post-harvest quality of fresh cut Fuji apples was improved by combining natural food additives with aloe Vera gel.\u003c/p\u003e \u003cp\u003eEdible coatings, such as ALV gel-based coatings, have the potential to postpone the softening process. This could be due to the effects of ALV extract and the addition of additives that create a strong, semi-permeable membrane on the apple's surface or aloe Vera gel coating on fruit, which acts as a barrier for gas exchange and ultimately delays the ripening and metabolic processes. Similar to those that were previously studied by Reddy et al.( 2000). It is believed that the fruits' slower respiration rates and decreased oxygen exchange slow down the synthesis of ethylene, which in turn reduces physical water loss through the crops' peel pores by Dhall (\u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e2013\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eFirmness is further maintained by the antibacterial and antioxidant qualities of the lemon juice and honey used in the aloe Vera gel preparation. Furthermore, lipid peroxidation and the actions of oxidative enzymes such as polyphenol oxidase (PPO) and peroxidase (POD) can contribute to the loss of fruit firmness by Serrano et al., (\u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). Fruit firmness was preserved during room storage, nevertheless, because of a delay in oxidative enzyme activity and preservation of membrane integrity brought on by less desiccation. Higher fruit firmness was seen in this investigation using ALV gel formula coatings, which may be because to decreased membrane permeability and desiccation. Moreover, fruits coated with the ALV gel recipe have better quality since they lose less water and the cell wall's turgor pressure stays constant. Honey has antimicrobial qualities that lower microbial generated enzymatic activity, and lemon juice, which is high in ascorbic acid, acts as an antioxidant and inhibits PPO activity, which breaks down cell walls. Bioactive substances found in ginger and cinnamon further suppress oxidative enzymes.\u003c/p\u003e \u003cp\u003e \u003cb\u003eWeight Loss\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe weight loss of apples coated with various aloe Vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature is shown in the table. Water evaporation and metabolic activities caused weight loss, measured as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation, to increase consistently across all treatments. All apples showed no weight loss (0\u0026thinsp;\u0026plusmn;\u0026thinsp;0) on Day 0 before storage. The largest weight reduction by Day 32 was recorded by ALVG1 (4.50%), followed by ALVG2 (3.90%), ALVG3 (2.80%), and ALVG4 (2.10%). ALVG4 was the best at minimizing weight loss because it showed the lowest overall mean weight loss (1.22%), whereas ALVG1 had the greatest mean (2.28%). The mean row confirms the overall trend of a large rise in weight loss over time, with Day 0 (0g) showing the lowest weight loss and Day 32 (3.325%) the highest. Depending on the coating used, weight loss throughout the 32-day period varied from 2.10\u0026ndash;4.50%. (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4.2\u003c/span\u003e)\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Weight Loss of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.20\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.40\u0026thinsp;\u0026plusmn;\u0026thinsp;1.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.50\u0026thinsp;\u0026plusmn;\u0026thinsp;1.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.28 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.48 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.78 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.22 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.0000 E\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.8525 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.675 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.45 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.325 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.07563\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe main causes of fruit weight loss are transpiration and skin respiration. Generally speaking, coatings are a blend of lipids and polysaccharides that prevent water loss by Perez Gago et al., (2002). Although the ALV gel contains a lot of polysaccharides by Ni et al. (\u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2004\u003c/span\u003e), the viscosity, film-forming, and moisture-retention qualities of the gel were improved by the addition of xanthan gum, chia seeds, and honey, which added more polysaccharides and lipids. According to Ahmed et al. (2014) and Misra et al. (2015), these ingredients enhanced adhesion, produced a robust and consistent coating on apples, and successfully decreased respiration and water loss, which resulted in less weight loss when compared to the control group. Since weight loss is related to consumer choice, it plays a significant role in postharvest technologies. The current findings were corroborated by various additional studies that assessed the effects of the ALV recipe on fruit weight reduction in other fruits, such as mango, papaya, and strawberries by Chrysargyris et al., (\u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2016\u003c/span\u003e); Merpudi et al., (\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e2013\u003c/span\u003e); Sing et al., (2011); Vahdat et al., (2010). Similar to other edible coatings, the ALV coating is linked to less weight loss because it slows down moisture loss and lowers respiration rates by Romanazzi et al., (\u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e2007\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eBy creating a hydrophilic barrier, the aloe vera gel layer reduces water loss from the apple's surface. Xanthan gum is one example of an additive that improves moisture retention by increasing coating stability and viscosity. Due to the edible coating's barrier qualities, Choudhury et al. (2011) showed that coated apples lost less weight. Coatings slow down the metabolic processes that result in weight loss by limiting oxygen exchange. Additives high in antioxidants, such as honey, orange zest, and lemon juice, further regulate breathing. In (2013), Dhall found that fresh-cut apples coated with aloe vera gel had lower respiration and water loss. Due to their antibacterial qualities, ginger and cinnamon help prevent microbial driven spoiling, which may make weight loss worse. Singh et al in (2020) found that natural additives in coating enhanced shelf life and reduced weight loss.\u003c/p\u003e \u003cp\u003e \u003cb\u003eFruit organoleptic evaluation\u003c/b\u003e \u003c/p\u003e \u003cp\u003eComparing the 13-day sensory qualities to the pre-storage values, fewer than five observations are made. Due to enzymatic browning, moisture loss, and sugar degradation, apples\u0026rsquo; organoleptic qualities deteriorate over time. Aloe vera can slow these processes, reducing respiration and microbial spoiling while extending the fruits\u0026rsquo; freshness and sensory quality by Valero et al. (2006), Postharvest quality of fruits; Ahmed et al. (2014), Aloe vera gel coatings for fruit preservation. Texture, taste, flavor, and scent are some of the well-known qualities of sweet apple fruit that are employed for evaluation. These were examined utilizing a numerical descriptive examination.\u003c/p\u003e \u003cp\u003e \u003cb\u003eTexture\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe textural assessment of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) over a 32-day period of room temperature storage was shown in the table. As storage time increases, natural softening and ripening cause texture, as judged on a Hedonic scale (mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation), to diminish for all treatments. All apples had a consistent texture score of 9 on Day 0. ALVG1 had the lowest texture score (5.50) by Day 32, while ALVG3 maintained the highest (6.70), with ALVG4 (6.50) and ALVG2 (6.10) following closely behind. In comparison to ALVG1 (7.00), the total mean texture ratings indicated that ALVG4 (7.75), ALVG3 (7.72), and ALVG2 (7.48) had greatly conserved texture. With the greatest texture values on Day 0 (9.000 A) and the lowest on Day 32 (6.20 C), the daily mean texture values show a consistent downward trend. All things considered, ALVG4 is the best in preserving apple texture while being stored. (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4.3\u003c/span\u003e)\u003c/p\u003e \u003cp\u003eThe semipermeable barrier formed by the aloe vera gel prevented tissue softening, preserved cell turgor pressure, and decreased water loss. Xanthan gum boosted the coating's ability to retain moisture and increased its viscosity. Ascorbic acid, which is abundant in additives like lemon juice and orange zest, suppressed the activities of enzymes linked to textural degradation, such as polyphenol oxidase (POD) and peroxidase (PPO). The covering preserved the texture of the apple by inhibiting these enzymes. The antibacterial qualities of honey, cinnamon, and ginger lessened microbiological spoiling, which frequently results in textural deterioration. The covering preserved the apple's structural integrity by limiting microbial development. The coating slowed down respiration and the generation of ethylene, and it altered the interchange of carbon dioxide and oxygen. The texture was preserved as a result of the ripening process being delayed. Aloe vera gel-based coverings with natural ingredients successfully postponed softening and preserved the quality of fresh-cut \"Fuji\" apples throughout storage, according to a study by Farina et al. (2020). Chiumarelli and Hubinger (2014) found that by lowering moisture loss, polysaccharide-based coatings, like those made with xanthan gum, enhanced the mechanical characteristics and texture of coated fruits.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Texture of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.00 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.48 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.72 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.75 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.0000 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.025 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.4625 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.75 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.20 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.4875\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eTaste\u003c/b\u003e \u003c/p\u003e \u003cp\u003eApples coated with various aloe vera based gel (ALV) formulations (ALVG1 to ALVG4) were stored at room temperature for 32 days, and the results of a hedonic taste test were summarized in the table. On a 9-point scale, the highest score denoted better flavor. Flavor scores were calculated as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation. On Day 0, every treatment received a consistent taste score of 9. Over time, ripening and quality degradation caused taste scores to decline for all treatments. The highest taste score (6.80) was still held by ALVG4 on Day 32, followed by ALVG3 (5.70), ALVG2 (5.30), and ALVG1 (4.80). ALVG4 (7.84) was the best-performing treatment according to the overall mean taste scores, followed by ALVG3 (7.52), ALVG2 (7.16), and ALVG1 (6.78). With the greatest taste scores on Day 0 (9.000 A) and the lowest on Day 32 (5.65 E), the daily mean taste scores likewise exhibit a notable decrease with time. When it came to preserving flavor over time, ALVG4 worked best. As the storage days went by, the taste showed a decreasing trend. The flavor quality was high throughout the first several days of storage, according to the results (Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e4.4\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAloe Vera gel and natural ingredients were combined to create a recipe that affected biochemical reactions and added delicate outside flavors. The aloe Vera-based gel postpones the breakdown of sugar and slows down respiration and ethylene generation. As a result, the apple's inherent sweetness was preserved throughout preservation. In (2013), Dhal observed enhanced sensory qualities, such as the preservation of sweetness, in fruits coated with aloe Vera. The freshness of the apple taste was improved by the subtle citrus overtones added by the lemon juice and orange zest. Honey added a touch of sweetness. The natural flavor of the apple was enhanced by the subtle spicy and aromatic undertones that cinnamon and ginger left behind. A delicate, sweet scent was given with vanilla extract. In (2017), Kumar et al. observed that the consumer acceptability of coated fruits was enhanced by natural coatings containing flavor enhancers. Off flavors resulted from the coating's reduction of microbial activity and oxidative reactions. These hazards are decreased by the antioxidants in lemon juice and the antibacterial qualities of honey and cinnamon. According to Chiarelli and Hu binger (2014), coatings based on polysaccharides preserved sensory quality while being stored.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Taste of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Periods\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.78 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.16 BC\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.52 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.84 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.0000 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.100 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.425 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.45 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.65 E\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.325\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eSchick and Toivonen (\u003cspan citationid=\"CR82\" class=\"CitationRef\"\u003e2002\u003c/span\u003e) identified the primary cause of the quality shift during storage and came to the conclusion that an aloe vera layer can aid in minimizing water loss. Apple's sourness and sweetness are influenced by both sugars and organic acid; hence, a decrease in acidity is the cause of the flavor shift (Petriccione et al., \u003cspan citationid=\"CR81\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cb\u003eFlavor\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe following study examined the flavor of apples coated with several formulations of aloe vera based gel (ALV) (ALVG1 through ALVG4) after they were stored at room temperature for 32 days at modified additives. Due to ripening and quality changes, flavor scores on a 9-point scale declined with time for all treatments. On Day 0, the panelists gave all treatments the same flavor score (9) for both treated and untreated fruits. The highest flavor score (6.60) was still held by ALVG4 on Day 32, followed by ALVG3 (5.70), ALVG2 (5.30), and ALVG1 (4.70). The best at retaining flavor, according to the total mean scores, was ALVG4 (7.82), followed by ALVG3 (7.60), ALVG2 (7.18), and ALVG1 (6.80). The daily mean scores reflect a significant decline, with Day 0 (9.000 A) being the highest and Day 32 (5.525 E) the lowest. ALVG4 proved most effective in maintaining apple flavor during storage. (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e4.5\u003c/span\u003e)\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Flavor of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.80 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.18 BC\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.60 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.82 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.0000 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.20 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.395 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.59 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.575 E\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.352\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eAroma\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe table displayed the panelists\u0026rsquo; evaluations of the aroma of apples covered with various formulations of aloe vera based gel (ALV) (ALVG1 through ALVG4) after 32 days of storage at room temperature. Natural quality changes caused aroma ratings, which are measured on a 9-point scale, to decline with time for all treatments. The panelists assigned the same fragrance score of 9 to all coated and control group treatments on Day 0. The highest aroma score (5.74) was still held by ALVG4 on Day 32, followed by ALVG1 (5.50), ALVG3 (5.20), and ALVG2 (4.80). The best preserved scent was rated by the overall mean scores as ALVG4 (7.87), followed by ALVG3 (7.14), ALVG2 (6.84), and ALVG1 (6.74). With the greatest score on Day 0 (9.000 A) and the lowest on Day 32 (5.31E), the daily mean scores demonstrated a notable decrease. The best at preserving apple scent while being stored was ALVG4. (Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e4.6\u003c/span\u003e)\u003c/p\u003e \u003cp\u003e In addition to preserving the inherent fragrance, the coating provided delicate, balancing fragrances from the other substances. In addition to slowing respiration and ethylene generation and reducing oxygen exchange, the aloe Vera coating preserved the volatile chemicals that give apples their inherent scent. For a longer time, it maintained the fruity scent by delaying ripening and oxidative processes. In (2013), Dhall showed that fruits coated with aloe vera preserve their freshness and scent while being stored. Additives have also contributed to scent; orange zest and lemon juice added crisp, citrussy notes. Ginger and cinnamon enhanced the overall scent and added warm, spicy overtones. Vanilla extract added a smooth, sweet scent. Honey added a subtle flowery note and made the aroma more complex. In (2017), Kumar et al. observed that fruits coated with natural chemicals that enhance flavor had better sensory characteristics. Lemon juice, cinnamon, and honey's antibacterial and antioxidant qualities stopped oxidative rancidity and microbiological spoiling, which produced disagreeable smells. In (2014), Chiumarelli and Hubinger noted how edible coatings preserve sensory qualities, such as scent.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Aroma of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.74 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.84 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.14 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.87 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.0000 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.85 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.3125 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.405 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.31 E\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.1755\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eFruit biochemical characteristics\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003ePH of Apple Juice\u003c/b\u003e \u003c/p\u003e \u003cp\u003eAlkalinity or acidity is measured in terms of pH. Alkalinity or basic solutions are indicated by higher pH readings. Likewise, a fluid with a lower pH indicates that it is more acidic. The pH values of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of room temperature storage are shown in the table. For all treatments, the mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation of pH rose over time, suggesting that the apples became less acidic as they ripened. At first, the pH of each treatment was consistent at 3.8 pH. The highest pH was 4.25 pH on Day 32 for ALVG1, followed by 4.18 pH on Day 3, 4.15 pH on Day 2, and 4.16 pH on Day 4. ALVG1 (3.99 pH) had the highest overall mean pH values, followed by ALVG3 (3.96 pH), ALVG2 (3.94 pH), and ALVG4 (3.93 pH). With Day 0 (3.8000 D) being the lowest and Day 32 (4.1850 A) being the highest, the daily mean pH values increased gradually. These findings showed that the rate of pH change was delayed by all coatings. According to the data in Table\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e4.7\u003c/span\u003e, the pH of apples varies little during postharvest storage.\u003c/p\u003e \u003cp\u003eBecause of its protective qualities, the coating reduced pH variations and maintained the apple's natural acidity. By acting as a barrier and lowering microbial activity and oxygen exchange, aloe vera gel caused acid breakdown. By delaying enzymatic reactions like the degradation of malic acid, the coating preserved the apple's natural pH. Inhibiting microbial activity and preventing the breakdown of organic acids that could raise pH during storage were the antibacterial qualities of honey, cinnamon, and ginger.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab8\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.7\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for pH of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.99 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.94 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.96 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.94 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.8000 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.8275 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.9225 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.0450 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.185 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.956\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eTotal Soluble Solids (TSS \u0026deg;Brix)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eSugar content is typically used to describe the total soluble solids content. The sugars and soluble substances in apples, which are largely represented by total soluble solids, can be impacted by physiological changes that occur during storage. The degree 0Brix is the term used to describe it. The total soluble solids (TSS) of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature were displayed in the table. The sugar concentration is measured by TSS, which rises as apples develop and is represented as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation in \u0026deg;Brix. The initial TSS for all treatments was 9.91 \u0026deg;Brix on Day 0. ALVG1 showed the highest TSS (11.45 \u0026deg;Brix) by Day 32, with ALVG2 (10.85 \u0026deg;Brix), ALVG3 (10.54 \u0026deg;Brix), and ALVG4 (10.11 \u0026deg;Brix) following it. ALVG1 (10.55 \u0026deg;Brix) was ranked top by the overall mean TSS, followed by ALVG2 (10.35 \u0026deg;Brix), ALVG3 (10.23 \u0026deg;Brix), and ALVG4 (10.02 \u0026deg;Brix). With the lowest on Day 0 (9.910 \u0026deg;Brix D) and the highest on Day 32 (10.7375 \u0026deg;Brix A), the daily mean TSS values exhibited a consistent upward trend. Due to its quicker buildup of sugar, ALVG1 showed the greatest influence on TSS augmentation.(Table\u0026nbsp;\u003cspan refid=\"Tab9\" class=\"InternalRef\"\u003e4.8\u003c/span\u003e)\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab9\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.8\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Total Soluble Solids of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e11.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.55 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.35 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.23 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.02 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.910 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.07 D\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.2625 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e10.455 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.7375 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.287\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe semipermeable barrier created by the aloe vera based gel coating slowed down breathing and decreased oxygen exchange. TSS levels were gradually stabilized as a result of the slow breakdown of starches into sugars. The coating stopped concentration fluctuations in TSS caused by water loss by decreasing water loss. As a result, the TSS reading became steadier over time. In 2014, Chiumarelli and Hubinger showed how coatings preserve fruit quilty by lowering water loss.\u003c/p\u003e \u003cp\u003eThe ALV based gel had a substantial impact on changes in total soluble solids; fruits treated with this recipe exhibited a slight decrease when compared to the control treatment. Reduced ethylene production, which results in later fruit maturity, may be the cause of these alterations by Zakani et al., (\u003cspan citationid=\"CR84\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). Since the higher TSS content in the untreated control was another indication of water loss in these fruits, it is possible that the higher TSS quantity was caused by the metabolism of starch during storage and its conversion to sugar and other soluble solids by El zeftawi.,(1976). The breakdown of starch into sugars in apple fruits has been linked to an increase in SSC, as has the conversion of sucrose into glucose and fructose by Piga and Dris, (\u003cspan citationid=\"CR80\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). Fruit quality is mostly determined by TSS and acidity (Bhatnagar and Chandra, \u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e2003\u003c/span\u003e). SSC's utility stems from the fruit's abundance of carbohydrates and other compounds.\u003c/p\u003e \u003cp\u003e \u003cb\u003eSugars content in apple fruit\u003c/b\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eTotal Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eAfter 32 days of storage at room temperature, the total sugar content of apples covered with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) was displayed in the table. The mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation of total sugars rose as the apples matured. All treatments showed a consistent 36.5% total sugar level on Day 0. The greatest sugar concentration by Day 32 was 58.0% for ALVG1, followed by 54.9% for ALVG2, 53.2% for ALVG3, and 26.2% for ALVG4. While fluctuating percentages of the total sugars were observed during the storage intervals, ALVG1 (53.5%) had the greatest overall mean sugar content, followed by ALVG2 (46.8%), ALVG3 (42.8%), and ALVG4 (34.18%). As time passed, the daily mean values rose; the greatest levels (48.0% A) were observed on Days 24 and 32. ALVG4 extended the apple's shelf life, postponed the ripening process, and maintained a higher overall sugar content. (Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e4.9\u003c/span\u003e)\u003c/p\u003e \u003cp\u003eApples were stored at room temperature, their total sugar content was affected in a number of ways by coating with an aloe vera-based preparation. By acting as a semi-permeable barrier and slowing down respiration and transpiration, aloe vera coating decreased metabolic activity like the breakdown of sugar. Over time, this maintained the overall sugar content. Even though they were used sparingly, additives like honey, lemon juice, and cinnamon helped to prolong shelf life and provide antibacterial qualities by preventing the growth of spoiling organisms.\u003c/p\u003e \u003cp\u003eResearch has shown that aloe vera coating helps preserve fruit quality by postponing oxidative processes and microbiological spoiling (Ahmad et al., 2014). Additionally,\u003c/p\u003e \u003cp\u003ehoney and citrus additions (such orange zest and lemon juice) retained the sugar content and added antioxidant properties. However, because the coating is not completely effective during long storage periods, enzyme activity and microbial interactions still caused minor changes in sugar at ambient temperature.\u003c/p\u003e \u003cp\u003eOverall, the coating minimized sugar degradation compared to control group apples stored under similar conditions.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab10\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.9\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Total Sugars of Apple Coated by Aloe Vera Based Edible Coating under Different Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e36.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e51.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e45.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e75.0\u0026thinsp;\u0026plusmn;\u0026thinsp;2.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e58.0\u0026thinsp;\u0026plusmn;\u0026thinsp;2.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e53.5 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e36.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e50.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e42.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e49.2\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e54.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e46.8 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e36.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e44.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e41.7\u0026thinsp;\u0026plusmn;\u0026thinsp;2.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e39.0\u0026thinsp;\u0026plusmn;\u0026thinsp;3.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e53.2\u0026thinsp;\u0026plusmn;\u0026thinsp;3.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e42.8 BA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e36.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e38.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e37.0\u0026thinsp;\u0026plusmn;\u0026thinsp;2.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e33.2\u0026thinsp;\u0026plusmn;\u0026thinsp;2.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e26.2\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e34.18 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e36.5 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e45.95 AB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e41.625 BC\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e49.10 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e48.075 AB\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e44.25\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eReducing Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe reduced sugar content of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) after 32 days of storage at room temperature is shown in the table. The levels of reducing sugars, measured as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation, varied as the apples ripened. At first, the lowering sugar content of 20.6% was consistent across all treatments. The highest decreasing sugar concentration (11.08%) was found in ALVG4 by Day 32, followed by ALVG3 (37.62%), ALVG2 (40.85%), and ALVG1 (43.75%). During storage, reducing sugars were reduced in both treated and control fruit. All treatments had comparable overall mean lowering sugar content, with ALVG4 (20.4%) and ALVG1 (39.22%) having the greatest levels. With the highest value recorded on Day 0 (20.6% A) and the lowest on Day 16 (30.02% C), the daily mean values varied. Different reactions to coating formulations were suggested by ALVG4, which showed a more stable level throughout storage, while ALVG1, ALVG2, and ALVG3 showed a drop in reducing sugars. (Table\u0026nbsp;\u003cspan refid=\"Tab11\" class=\"InternalRef\"\u003e4.10\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab11\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.10\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for Reducing Sugars of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e39.26\u0026plusmn; 0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e32.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e59.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e43.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e39.22 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e36.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e31.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e32.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e40.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e32.32 BA\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e29.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e29.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e27.74\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e37.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.775 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e26.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e11.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e20.425 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e32.4258 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30.02 C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e34.837 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e33.326 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e30.23763\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eIn the same way as Durrani et al. (2011) noted an increase in sugar contents during the preservation of apple pulp in the range of 9.17\u0026ndash;11.36%, Ayub et al. (2010) concluded that an increase in sugar contents (16.5 to 17.4%) was detected. Furthermore, earlier research by Muhammad et al. (2011) showed that the sugar concentrations rose over the course of storage. Usenik et al. (2008) have discovered that the reason for the increased total sugar content under storage circumstances is that sucrose turns into glucose, which has the highest sugar content. By slowing down respiration and enzymatic processes, aloe vera coating produced a semi-permeable layer that may have decreased the breakdown of complex carbohydrates into reducing sugars like fructose and glucose.\u003c/p\u003e \u003cp\u003eAccording to research, aloe vera gel enhanced with honey and cinnamon possesses antioxidant and antibacterial qualities that reduce the enzymatic conversion of non-reducing carbohydrates into reducing sugars and postpone spoiling. For example, research by Ahmed et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2009\u003c/span\u003e) and others showed that by lowering metabolic activity, edible coatings assist maintain the fruit's glucose balance. However, extended storage at ambient temperature increased reducing sugars because polysaccharides continued to hydrolyse, particularly when coating efficiency or microbial activity was below ideal. Thus, the aloe vera-based coating moderately controlled changes in reducing sugars during short- to medium-term storage but not completely halted these changes over longer durations.\u003c/p\u003e \u003cp\u003e \u003cb\u003eNon Reducing Sugars (%)\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThe non-reducing sugar content of apples coated with various aloe vera based gel (ALV) formulations (ALVG1 through ALVG4) throughout a 32-day period of room temperature storage was displayed in the table in the study that followed. The mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation of non-reducing sugars increased as apples matured. At first, the non-reducing sugar content of each treatment was the same at 15.1%. The non-reducing sugar content of ALVG3 was the highest at Day 32 (14.8%), followed by ALVG2 (13.3%), ALVG1 (13.5%), and ALVG5 (13.4%). ALVG1 (38.56%) was ranked highest by the overall mean values, followed by ALVG2 (32.98%), ALVG3 (28.72%), and ALVG4 (20.32%). Throughout storage, non-reducing sugar levels varied, with ALVG1 exhibited the biggest increase, especially from Day 24 to Day 32. When compared to other groups, ALVG4 maintained the highest non-sugar composition. (Table\u0026nbsp;\u003cspan refid=\"Tab12\" class=\"InternalRef\"\u003e4.11\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAccording to studies, aloe vera gel coating reduced water loss and postponed enzymatic activities, such as those of invertase, which breaks down sucrose into glucose and fructose, helping to retain the sucrose content and preserve the carbohydrate composition of fruits. For example, Valero et al. (2006) and Ahmed et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2009\u003c/span\u003e) found that fruit quality and sugar composition are successfully preserved throughout storage by edible coatings. The coating's antibacterial and antioxidant qualities were strengthened by additions like honey, lemon juice, and cinnamon, which further prevented sucrose from degrading. Even with the coating, however, extended storage at ambient temperature may cause a slow decline in non-reducing carbohydrates because of normal metabolic processes.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab12\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4.11\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMean Value for non-Reducing Sugars of Apple Coated by Aloe Vera Based Edible Coating under Room Storage Period\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDay 0\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eDay 8\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eDay 16\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eDay 24\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDay 32\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14.3\u0026thinsp;\u0026plusmn;\u0026thinsp;2.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e13.5\u0026thinsp;\u0026plusmn;\u0026thinsp;2.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e38.56 A\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.1\u0026plusmn; 0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.7\u0026thinsp;\u0026plusmn;\u0026thinsp;6.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e13.3\u0026thinsp;\u0026plusmn;\u0026thinsp;1.84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e32.98 AB\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e11.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e14.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.72 B\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eALVG4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.2\u0026thinsp;\u0026plusmn;\u0026thinsp;2.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e13.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e13.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e20.32 C\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20.6 B\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e32.15 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e29.425 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e34.7 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e33.85 A\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e30.145\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e"},{"header":"4. Conclusion","content":"\u003cp\u003eThe University of Engineering and Technology Lahore's Department of Chemistry conducted the study \"Antifungal treatment and aloe vera based edible coating for apples.\" We purchased apples from the commercial market. Following a hot water treatment, the fruits were treated with modified ALV based gel. They were then kept for 32 days at room temperature. During that time, the physiochemical, microbiological, and sensory qualities were assessed. Sugar analyses were also conducted over the observation period. Every outcome of the data collection process was examined using CRD with two component factorials (treatments and storage time).\u003c/p\u003e \u003cp\u003eFungal growth was significantly reduced in samples treated at temperatures above 55\u0026deg;C for at least 3 minutes. Complete fungal inactivation was observed at 60\u0026deg;C for 5 minutes. Apples treated at higher temperatures retained firmness but showed slight discoloration. Control samples exhibited continuous fungal proliferation, confirming the effectiveness of heat treatment.\u003c/p\u003e \u003cp\u003eApplying an Aloe vera-based gel extract during the pre-storage period at room temperature had a substantial impact on the physical characteristics of apples, such as fruit hardness. All treatments had a stiffness of 17.50 Ibf at the pre-storage period. At the 32-day mark, the uncoated fruits had a lower rate of fruit firmness (15.40 Ibf), whereas the ALVG4 group of fruits had the highest rate of firmness (16.20 Ibf) at the length of storage. ALVG4 had the greatest mean (16.80 Ibf), whereas ALVG1 had the lowest (16.28 Ibf).\u003c/p\u003e \u003cp\u003eWhen fruits with ALV were stored at room temperature, the physiological weight loss increased. While the ALVG4 group fruits showed a lower rate of weight reduction, the control (ALVG1) fruits saw a much greater weight loss than the coated fruits made of aloe vera gel. Despite this, the gel coating based on the ALV was found to be efficient in postponing weight loss; after 32 days, the percentage of control fruits was twice that of ALV-coated fruits. Generally speaking, physiological weight loss was lower before storage than it was at the conclusion of the evaluation period. ALVG1 (control group) had a 7-day shelf life, but the other groups had a full month.\u003c/p\u003e \u003cp\u003eAdditionally, the longer the room storage duration, the less the sensory qualities\u0026mdash;such as texture, taste, flavor, and aroma\u0026mdash;were. When compared to other treatments, coating of aloe vera-based gel was very important; the best coating concentration for scent attribute was observed in ALVG4 of the ALV based gel application. The organoleptic evaluation, which is used to assess the overall quality of apples, is the most crucial feature. When compared to the control after 32 days, the ALV based gel-coated fruits received the highest scores for texture, taste, flavor, and scent across all groups at day nine. In addition, judges did not perceive any development of off flavor in selected groups of apple as a consequence of aloe vera based gel application of this study.\u003c/p\u003e \u003cp\u003eSince there was no discernible drop in the average observation of the fruits' maximum pH, it was determined that ALVG4 (3.93 pH) coating was extremely significant across all groups, with ALVG1 (3.99 pH) showing the highest rate. In a similar vein, it was noted that the mean continuous rise in total soluble solids was assessed at day 32; the fruit groups of ALVG1 (10.55 oBrix) had the highest mean total soluble solids from day 0 to day 32, while ALVG4 (10.02 oBrix) had the lowest.\u003c/p\u003e \u003cp\u003eAll groups showed greater total sugar levels after being treated with ALV based gel; however, fruits treated with ALVG1 (58.0%) showed the highest increase in total sugars on day 32. Comparing the pre-storage phase to the end of the study's storage period, a similar decrease in reducing sugars was noted. The ALVG1 (Control group) fruits had the lowest percentage (11.88%), whereas the ALVG4 group's fruits treated with a 4th group aloe vera based gel concentration had the highest (14.30%). Additionally, coated fruits showed a greater decrease in ALVG1 and a smaller decrease in ALVG4 treatment.\u003c/p\u003e \u003cp\u003eTherefore, the study makes it abundantly clear that both treatments; the hot water treatment reduced the fungal growth on apple surface and the application of ALV based gel (ALVG4) had a favorable effect on preserving the postharvest quality of apples and enhanced shelf life under room storage settings. Additionally, during room storage, sugar properties and activity as well as sensory and physiochemical quality attributes improved. Future research will be more helpful, and additional evaluation of apple fruit in Pakistan is still pending. Aloe vera and other food-grade additions are readily available, reasonably priced, dependable for use, free of chemical residues, and environmentally acceptable. It is a brand-new, innovative coating method that may be applied to fruits after harvest in the food business.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eBaldwin EA, Carriedo N, M. O., Hagenmaier RD (1996) Edible coatings for fresh fruits and vegetables. Food Technol 50(10):6873\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eChauhan A, Gupta RK, Gaur R (2014) Aloe Vera gel as an edible coating for preservation of fruit quality: A review. J Food Sci Technol 51(7):13761384. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/s11483\u003c/span\u003e\u003cspan address=\"10.1007/s11483\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e014 0339 5\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEshun K, He Q (2004) Aloe Vera: A valuable ingredient for the health and wellness market. Nutraceuticals Funct Foods 21(3):205213\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eFallik E (2004) Pre harvest and postharvest heat treatments. In: McEvoy DH, Johnson SP (eds) Postharvest Technology of Horticultural Crops. University of California, p 7283\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eJohnson R (2019) Apple production in the world: Trends, developments, and outlook. Fruit Growers Association\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLurie S (1998) Postharvest heat treatments of fruits. Postharvest Biol Technol 13(3):273279\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMari M, Schena L, Cirvilleri G (2014) Control of postharvest fungal diseases of fruits. Plant Dis 98(6):817823\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMartinez Romero D, Alcaraz M, Guillen F (2006) Aloe Vera gel as an edible coating for fresh fruits and vegetables. Postharvest Biol Technol 39(2):7785. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2005.07.002\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2005.07.002\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eS\u0026aacute;nchez Gonz\u0026aacute;lez L, Martinez G, C., Gonz\u0026aacute;lez \u0026Aacute;lvarez E (2011) Aloe Vera and its potential in the postharvest management of fruits. Food Control 22(1):8391. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodcont.2010.06.005\u003c/span\u003e\u003cspan address=\"10.1016/j.foodcont.2010.06.005\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSchirra M, D'hallewin G, Mulas M (2000) Effect of hot water treatment on postharvest diseases of apple. J Appl Hortic 2(1):1217\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSharma S, Agarwal P, Kumar R (2009) Toxicological impact of chemical fungicides in apple postharvest disease management. Environ Toxicol Chem 28(7):14151420\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eVicente AR, Ochoa JP, Del R\u0026iacute;o JA (2002) Use of hot water treatment to control postharvest fungal diseases of apples. Phytopathology 92(7):743750\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAhmed J, Dufresne M, Raghavan V (2009) Aloe Vera based edible coatings for extending the shelf life of apples. Food Res Int 42(5):734740. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodres.2009.02.019\u003c/span\u003e\u003cspan address=\"10.1016/j.foodres.2009.02.019\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBanks H, Christensen L, Hawker M (1993) The effectiveness of wax coatings in reducing moisture loss and preserving apple firmness. Postharvest Biol Technol 3(3):271277. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/0925\u003c/span\u003e\u003cspan address=\"10.1016/0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(93)90055 B\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBaldwin EA (1999) Wax and edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 15(3):251265. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/S0925\u003c/span\u003e\u003cspan address=\"10.1016/S0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(99)00015 3\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBaldwin EA, Bai J, Wilcock A (1996) Soy protein based edible coatings for fresh fruits. Food Sci 61(6):12721276\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBoyer JL, Liu RH (2004) Apple phytochemicals and their potential health benefits. Nutr J 3(2):511. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1186/1475\u003c/span\u003e\u003cspan address=\"10.1186/1475\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e2891 3 5\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDebeaufort F, Voilley A (1995) Edible films and coatings: Materials and methods of preparation. Food Res Int 28(3):1526. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/0963\u003c/span\u003e\u003cspan address=\"10.1016/0963\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e9969(95)90797 2\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl Ghaouth A, Arul J, Ponnampalam R (1992) Chitosan coating to extend the shelf life of apples. J Food Sci 57(6):9991003. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.1992.tb08663.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.1992.tb08663.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHagen Maier RD, Baker RA (1997) Coating of fresh fruit with waxes and other materials. HortScience 32(1):4952\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHyson DA (2011) A comprehensive review of apples and apple components and their health benefits. Nutrients 3(5):168191. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.3390/nu3050168\u003c/span\u003e\u003cspan address=\"10.3390/nu3050168\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eJanisiewicz WJ, Korsten L (2002) Biological control of postharvest diseases of fruits. Annu Rev Phytopathol 40(1):411441. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1146/annurev.phyto.40.120501.101243\u003c/span\u003e\u003cspan address=\"10.1146/annurev.phyto.40.120501.101243\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKader AA (2002) Postharvest technology of horticultural crops, 3rd edn. University of California, Division of Agriculture and Natural Resources\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKester JJ, Fennema OR (1986) Edible films and coatings: A review. Food Technol 40(12):4759\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKupferman EM (1997) Controlled atmosphere storage of apples. Postharvest Biol Technol 11(2):163175. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/S0925\u003c/span\u003e\u003cspan address=\"10.1016/S0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(97)00017 1\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMcCormick JL, Shoemaker CA (1988) The effect of temperature on the shelf life and storage characteristics of apples. J Food Sci 53(2):410413. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.1988.tb08714.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.1988.tb08714.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMcHugh TH, Senesi E (2000) Whey protein coatings for the preservation of fresh fruits. J Food Sci 65(8):12101213. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.2000.tb16051.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.2000.tb16051.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMorales R, Gonz\u0026aacute;lez ED, Mendo L (2007) Penicillium expansum: A fungal pathogen of apples and its associated mycotoxin, patulin. Fungal Divers 25(1):6172\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePitt JI, Hocking AD (2009) Fungi and food spoilage, 3rd edn. Springer Science \u0026amp; Business Media\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePark HJ, Choi SY, Park HS (2005) Alginate based edible coatings for fruits and vegetables. Postharvest Biol Technol 36(1):6571. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2004.07.005\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2004.07.005\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePrusky D, McEvoy J (2013) Wound induced resistance in apples: A defense mechanism against fungal pathogens. Postharvest Biol Technol 81:18. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2013.02.008\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2013.02.008\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eS\u0026aacute;nchez M, Sanz MJ, Pardo A (2010) Aloe Vera extracts as natural antifungal agents in edible coatings for fruit preservation. J Food Prot 73(10):17711775. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.4315/0362 028X 73.10.1771\u003c/span\u003e\u003cspan address=\"10.4315/0362 028X 73.10.1771\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eVal Verde JM, Ochoa J, Aguilera JM (2005) Aloe Vera coatings for postharvest preservation of apples. Postharvest Biol Technol 37(1):18. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2005.02.010\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2005.02.010\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eVanneste JL (2000) Fire blight: The bacterium Erwiana amylovora and its control. Australian New Z J Plant Pathol 29(3):185194. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1046/j.1440 6037.2000.00343.x\u003c/span\u003e\u003cspan address=\"10.1046/j.1440 6037.2000.00343.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eWatkins CB (2003) Temperature and humidity effects on apple storage. Postharvest Biol Technol 28(1):95105. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/S0925\u003c/span\u003e\u003cspan address=\"10.1016/S0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(02)00253 7\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAhmed M, Hasan M, Alam M (2009) Antimicrobial activity of Aloe Vera gel against common spoilage microorganisms. J Food Sci Technol 46(2):142148. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/s11483\u003c/span\u003e\u003cspan address=\"10.1007/s11483\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e009 0092 9\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBaldwin EA (1999) Edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 15(3):235250. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/S0925\u003c/span\u003e\u003cspan address=\"10.1016/S0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(99)00041 6\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBaldwin EA, Carriedo N, M. O., Bakker R (1996) Edible coatings for fresh fruits and vegetables. Postharvest Biol Technol 9(3):301308. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/0925 5214(96)00033\u003c/span\u003e\u003cspan address=\"10.1016/0925 5214(96)00033\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBanks NH, Hough G, Simmonds MSJ (1993) Effects of coatings on texture, flavor and storage of apples. Food Qual Prefer 4(3):159165. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/0950\u003c/span\u003e\u003cspan address=\"10.1016/0950\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e3293(93)90046 I\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBoudreau MD, Beland FA (2006) An overview of the toxicology of aloe Vera. J Environ Sci Health Part C 24(2):103127. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1080/10590500600758676\u003c/span\u003e\u003cspan address=\"10.1080/10590500600758676\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eChauhan OP, Kaur G, Sihag S (2014) Aloe Vera as an edible coating for extending the shelf life of fruits and vegetables. J Food Sci Technol 51(7):14751483. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/s11483\u003c/span\u003e\u003cspan address=\"10.1007/s11483\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e014 0355 2\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eConway WS, Sams CE (1994) Calcium and postharvest fruit quality. Postharvest Biol Technol 4(2):111125. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/0925\u003c/span\u003e\u003cspan address=\"10.1016/0925\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e5214(94)90002 9\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eElad Y, Williamson B, Tudzynski P, Delen N (2016) Botrytis: Biology, pathology, and control. Springer Science \u0026amp; Business Media. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/978\u003c/span\u003e\u003cspan address=\"10.1007/978\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e1 4614 6435 8\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl Ghaouth A, Arul J, Asselin A (1992) Chitosan coating for the control of postharvest decay of fruits and vegetables. J Food Sci 57(3):452456. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.1992.tb09543.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.1992.tb09543.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHamman JH (2008) Composition and applications of Aloe Vera leaf gel. Molecules 13(8):15991616. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.3390/molecules13081599\u003c/span\u003e\u003cspan address=\"10.3390/molecules13081599\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePerrin RM, Medel JM (2004) Occurrence of Monilinia species in stored apples and their effects on postharvest rot. Plant Dis 88(5):549554. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1094/PDIS.2004.88.5.549\u003c/span\u003e\u003cspan address=\"10.1094/PDIS.2004.88.5.549\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePark HJ, Park JH (2005) Biodegradable edible coatings. In Food Quality and Shelf Life (p. 32 47). Springer. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/978\u003c/span\u003e\u003cspan address=\"10.1007/978\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e 1 4419 0497 0_3\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSiva Kumar D, Kadir FA (2011) Postharvest biology and control of fruit spoilage. Springer\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eVal Verde JM, Valero D (2005) Effect of Aloe Vera gel on respiration rates and storage life of apples. Postharvest Biol Technol 37(1):5968. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2005.02.003\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2005.02.003\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAmin M, Jabeen S, Ali S (2008) Determination of total soluble solids (TSS) in fruit juices using a refractometer. J Agric Food Chem 56(13):52425245. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1021/jf8004607\u003c/span\u003e\u003cspan address=\"10.1021/jf8004607\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBabalar M, Rezaei K (2007) Development of a scale for disease incidence and decay in stored fruits. Plant Pathol J 6(3):120125. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/s10658\u003c/span\u003e\u003cspan address=\"10.1007/s10658\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e007 9071 1\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHortwitz W (1960) Official methods of analysis of the Association of Official Analytical Chemists, 11th edn. Association of Official Analytical Chemists\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePeryam DR, Pili gram FJ (1957) Hedonic scale method for measuring the sensory quality of foods. J Food Sci 22(5):5158. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.1957.tb17911.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.1957.tb17911.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eRuck CP (1963) The determination of ascorbic acid in fruit juice: Method for titration with 2, 4 dichlorophenol indophenol. J Food Sci 28(6):392395. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.1963.tb01668.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.1963.tb01668.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAinsworth EA, Gillespie KM (2007) Estimation of total phenolic content and total antioxidants in fruits using Folin Ciocalteu reagent. J Food Sci 72(4). \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1750 3841.2007.00420.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1750 3841.2007.00420.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e. C202 C209\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHortwitz W (1960) Official methods of analysis of the Association of Official Analytical Chemists, 11th edn. Association of Official Analytical Chemists\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSteel RGD, Torrie JH, Dickey DA (1997) Principles and procedures of statistics: A biometrical approach, 3rd edn. McGraw Hill\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eChrysargyris A, Vasilakakis M, Zioziou E (2016) Effect of edible coatings on postharvest quality of fruits and vegetables. Postharvest Biol Technol 112:4855. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2015.09.011\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2015.09.011\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCrisoto CH, Montanari R, Oliveira E, Teixeira AR (2003) Postharvest behavior of apples: Effects of storage and temperature on firmness and acidity. J Food Sci 68(5):16931697. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1365 2621.2003.tb08744.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1365 2621.2003.tb08744.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDhall RK (2013) Edible coatings for fresh fruits and vegetables: A review. Food Res Int 50(1). \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodres.2012.10.025\u003c/span\u003e\u003cspan address=\"10.1016/j.foodres.2012.10.025\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e. 10 23\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDeell JR, Forney CF (1995) Postharvest handling of apples. In J. R. Deell (Ed.), The apple: Botany, production, and uses (p. 123 145). Cambridge University Press\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eErgun M, Satici F (2012) Influence of edible coatings on postharvest quality and shelf life of apples. J Food Sci 77(4):225229. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/j.1750 3841.2012.02868.x\u003c/span\u003e\u003cspan address=\"10.1111/j.1750 3841.2012.02868.x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLidster PD, Tung SH (1971) Effects of high moisture storage on the occurrence of pitting in apples. Can J Plant Sci 51(1):5158. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.4141/cjps71 008\u003c/span\u003e\u003cspan address=\"10.4141/cjps71 008\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMartinez Romero D, Alburquerque N, Verde V, Guillen JM, F., Valero D (2006) Postharvest quality of \u0026lsquo;Golden Delicious\u0026rsquo; apples as affected by edible coatings. Postharvest Biol Technol 41(3):257263. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2006.01.001\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2006.01.001\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMerpudi S, Reddy DN, Mal A (2013) Effects of edible coatings on weight loss and firmness in stored fruits. Int J Food Sci Technol 48(6):13051310. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/ijfs.12062\u003c/span\u003e\u003cspan address=\"10.1111/ijfs.12062\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eNi Y, Ma H, Zhang L (2004) Application of polysaccharide based edible coatings in the preservation of fruits and vegetables. Food Res Int 37(7):735745. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodres.2004.03.003\u003c/span\u003e\u003cspan address=\"10.1016/j.foodres.2004.03.003\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePerez Gago MB, del R\u0026iacute;o MA (2002) Edible coatings: A review on the postharvest quality and shelf life of fruits and vegetables. Postharvest Biol Technol 23(2):255263. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/S0925 5214(01)00235 1\u003c/span\u003e\u003cspan address=\"10.1016/S0925 5214(01)00235 1\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePorritt SM, Fowles AR (1971) Studies on the incidence of pitting and skin browning in stored apples. HortScience 6(1):4043. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.21273/HORTSCI.6.1.40\u003c/span\u003e\u003cspan address=\"10.21273/HORTSCI.6.1.40\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eReddy N, Yang Y (2000) Biodegradable and edible coatings for fruits and vegetables: A review. Food Technol 54(9):6066\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eRomanazzi G, Murr DP, Di MA (2007) Edible coatings for the preservation of fresh fruits and vegetables. Postharvest Biol Technol 43(3):231241. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2006.11.003\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2006.11.003\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSerrano M, Martinez Romero D, Val Verde JM (2005) Postharvest fruit treatments for improving shelf life and reducing decay. J Sci Food Agric 85(7):11251132. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1002/jsfa.2100\u003c/span\u003e\u003cspan address=\"10.1002/jsfa.2100\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eVahdat H, Zakeri S (2010) Evaluation of the effect of edible coatings on the postharvest quality and shelf life of fruits. Food Control 21(2):276283. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodcont.2009.06.020\u003c/span\u003e\u003cspan address=\"10.1016/j.foodcont.2009.06.020\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eWang SY, Long C (2014) Postharvest deterioration and firmness loss in fruits: Mechanisms and interventions. Int J Agricultural Biol Eng 7(4):4256. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.3965/j.ijabe.20140704.110\u003c/span\u003e\u003cspan address=\"10.3965/j.ijabe.20140704.110\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAbbas M, Fandi M (2002) Effect of postharvest treatments on quality and shelf life of fruits. J Agricultural Sci 34(2):4550\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBhatnagar R, Chandra A (2003) Fruit quality and its relationship with total soluble solids and acidity. Postharvest Biol Technol 19(3):267273\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl zeftawi M (1976) Effect of storage on the biochemical composition of apple fruit. J Food Sci 41(5):10691075\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMeng X, Zhang Q, Zhang X (2009) Influence of storage conditions on the quality of apples. Postharvest Biol Technol 51(3):339343. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2008.10.007\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2008.10.007\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMendy M, Khaliq A, Arslan M (2019) Postharvest treatments and their effects on fruit senescence. Food Chem 275:470479. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodchem.2018.09.095\u003c/span\u003e\u003cspan address=\"10.1016/j.foodchem.2018.09.095\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eObenland D, Mansour M, Shafiee H (2009) Shelf life and quality of apple fruit coated with aloe Vera gel. Hortic Sci 44(7):154159\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePiga A, Dris R (2005) The effect of storage conditions on sugar conversion in apples. Postharvest Biol Technol 35(2):139143. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.postharvbio.2004.06.003\u003c/span\u003e\u003cspan address=\"10.1016/j.postharvbio.2004.06.003\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePetriccione M, De Falco B, D'Onofrio M (2015) Sensory and biochemical changes in apples during storage. Food Sci Technol 62(2):334340. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.lwt.2015.03.035\u003c/span\u003e\u003cspan address=\"10.1016/j.lwt.2015.03.035\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSchick M, Toivonen P (2002) Effects of postharvest treatment on the quality and shelf life of fruits. J Am Soc Hortic Sci 127(3):478484. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.21273/JASHS.127.3.478\u003c/span\u003e\u003cspan address=\"10.21273/JASHS.127.3.478\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSong X, Liu Z, Li Z (2013) Aloe Vera gel coating effect on fruit storage and senescence. Food Sci Technol 44(2):9095\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eZakani A, Toghimi M, Khodabakhshian R (2008) Effect of aloe Vera gel on the storage and shelf life of fruits. Food Res Int 41(6):635642. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1016/j.foodres.2008.03.016\u003c/span\u003e\u003cspan address=\"10.1016/j.foodres.2008.03.016\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eShah NS, Jan MR, Haider MS, Khan JA (2017) Effects of oxidation on total phenolic content (TPC) and its impact on fruit browning. J Food Qual 40(2):146153. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/jfq.12345\u003c/span\u003e\u003cspan address=\"10.1111/jfq.12345\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKhaliq G, Saba T, Anwar R, Rehman S (2019) Impact of edible coatings on the quality and shelf life of fresh fruits under different storage conditions. J Food Preservation 43(7):e14125. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1111/jfp.14125\u003c/span\u003e\u003cspan address=\"10.1111/jfp.14125\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Apple, fungi, Hot water treatment, Aloe vera, Shelflife","lastPublishedDoi":"10.21203/rs.3.rs-6222112/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6222112/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eA popular and commercially important fruit in temperate climates, apples (Malus domestica Borkh) are prized for their comparatively lengthy shelf life when handled carefully after harvest. Several edible coatings, such as those based on aloe Vera extract, have been investigated to improve the quality and shelf life of this highly perishable fruit. In order to eradicate fungi from the apple's surface, these coatings are usually placed following hot water treatments. The impact of a coating made of aloe Vera based on the shelf life of apples kept at room temperature was assessed through an experiment. A modified Aloe Vera-based edible coatings was applied to each group of fruits, and they were all grown using healthy, consistent, mature apples and food-grade additives that were bought from a commercial market. After that, the apples were kept for 0, 8, 16, 24, and 32 days at room temperature. A two-factor CRD with three replications and a 5% LSD were used for statistical analysis of the data.\u003c/p\u003e","manuscriptTitle":"Antifungal Treatment And Aloe Vera Based Edible Coating For Apples","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-03-17 06:42:25","doi":"10.21203/rs.3.rs-6222112/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"01501db5-bd70-490e-89fb-7ad0d64864c9","owner":[],"postedDate":"March 17th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":45756246,"name":"Food Science \u0026 Technology"}],"tags":[],"updatedAt":"2025-06-17T05:23:21+00:00","versionOfRecord":[],"versionCreatedAt":"2025-03-17 06:42:25","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6222112","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6222112","identity":"rs-6222112","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}